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Author Notes: I love to serve these rolls during the holidays. They are rich, savory, and are almost biscuit-like. - zest in the midwest
- 2 1/4 cups unbleached all purpose flour, plus more for kneading and adding to the yeast
- 1 package quick rise yeast
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup very warm water (110 F)
- 1/2 cup brie cheese, rind removed
- 1 cup buttermilk
- 2 tablespoons cold unsalted butter
- 1 egg
- Mix the yeast, water and 1 tbsp flour in a bowl. Let stand about 15 minutes, until mixture is foamy (if the mixture hasn't foamed, start over with new yeast).
- In a separate mixing bowl, combine the 2 1/4 cups flour, salt, and brown sugar. Mix well with a whisk.
- Place the butter, brie cheese and half of the flour mixture in a food processor. Pulse about ten times, until cheese and butter have been well incorporated into the flour
- Pour the contents of the food processor back into the bowl with the remaining flour. Add the buttermilk and water/yeast mixture. Mix well until the contents start to form a dough. Flour a work surface and turn dough out.
- Knead until the dough becomes somewhat smooth and elastic (about 6 minutes).
- Place dough in an oiled bowl, cover with oiled plastic wrap, and let rise until doubled (about two hours).
- Preheat oven to 350 F. Line a baking sheet with parchment paper. Beat the egg with some water in a small bowl to form an egg wash.
- Punch down dough. Form dough into small, 1 ½ inch diameter balls, and place on baking sheet. Let rise for about 20 minutes. Brush rolls with egg wash.
- Bake for 25-35 minutes, until rolls are golden brown. Honey butter is certainly not a bad idea. Serve warm.
- This recipe was entered in the contest for Your Best Dinner Rolls
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