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Cheese & Garlic Rolls. This recipe I am sharing with you today are not rolls in the sense of them being yeasted rolls. These are much quicker and easier to make than that.
Instead they are more like a biscuit dough roll. What’s commonly known as a quick bread. A savoury type of bread that is quick to make. Quick to bake. And incredibly edibly delicious!
We have a great tradition in our family of making cinnamon rolls out of biscuit dough. My mom always made them that way for us when we were growing up.. I always made them that way for my children when they were growing up. My kids still make them in the same way for their own children.
Its a family tradition that we all love. A part of what makes our family. This is two of my grandsons enjoying the fruits of their father’s labors a few years ago now! Yum! They are really enjoying those cinnamon rolls!
Basically they are just a good biscuit/scone dough, spread with butter and plenty of cinnamon sugar. Sometimes I added raisins and toasted nuts, or maybe occasionally chocolate chips.
The dough would be rolled up tightly like a jelly roll, with the cinnamon sugar inside. Cut into 1 inch slices and baked, cut side down, they were always a real treat for everyone involved. I often made them as a night treat before bed.
They got inhaled. Every time. I never iced them. They just got the pain old rolls. Icing was not really necessary as they were delicious all on their own.
What’s really nice about a good basic biscuit dough is that it can form the basis for many other things. Pizza bases. Sweet rolls. Savory rolls. You name it. A good biscuit recipe is an incredibly versatile recipe to have in your repertoire.
Today I was wanting something to serve with some tomato soup. I didn’t want crackers though. I wanted something a bit more substantial than crackers and so I decided to make some Cheese & Garlic Rolls.
The premise is the same as our old fashioned cinnamon rolls in that biscuit dough is wrapped around a tasty cheese and garlic filling before slicing and baking.
I used all butter in my biscuit dough to make them nice and flaky. Have you ever used all butter when making baking powder biscuits? You should try them that way sometime. Heavenly bliss!
It gives your biscuits an incredibly flaky finish. Almost pastry like, but these are much lighter than pastry. They are puffy as well as being flaky!
You just make the dough and pat it out. Remember the key to having light and flaky biscuits is always to use a light touch when handling the dough. Less is more in this case. Overhandling always toughens the dough.
I created a delicious garlic butter to spread over the patted out dough. A mix of butter, garlic, onion powder, basil and oregano. This was spread out thinly over the dough, giving them a bit of an Italian flair with those flavors.
I chose to use two kinds of cheese. A nice sharp cheddar and some grated Parmesan cheese. Both cheeses are loaded with plenty of flavor.
I felt that they were both cheeses that would not only go well with the garlic butter, but also be able to stand up to the strength of the garlic butter without being over powered.
Think of your favorite garlic bread in a rolled up biscuit/roll. That’s where I am going here. I always, ALWAYS grate my own cheese for things like this.
Its a personal choice. They add things to pre-grated cheese so that it flows better and doesn’t stick together. I prefer my cheese unadulterated with those things, and to be honest it doesn’t take long to grate your own cheese.
Its also a lot cheaper to grate your own cheese. If you don’t like cheddar or wanted to use a Jack cheese or a pepper Jack cheese, that would also work very well. The applications of this are endless!
The grated cheese gets sprinkled liberally over the dough and then the dough gets rolled up tightly around the cheese. Jelly roll fashion.
Cut into slices, each about 1 inch thick, and then placed onto a lined baking sheet. I like to spread some more softened butter on top and finish them off with a final grating of Parmesan cheese.
Fifteen minutes in a hot oven and Presto Change-o! Just like magic!
You have a mighty tasty bun to serve with some soup, or a salad, or (true confessions) even on their own, just because they are so darned good you cannot resist them!
These are so tender and flaky. They have just the right amount of flavor all on their own. No need to butter or spread them with anything additional. They are perfect just as they are.
Served hot, cold or in between. On the first day, on the second day, and yes . . . even the third day . . . if they last that long.
There are only a few of us, and they do last us a bit more than one or two days, but if you have a larger family I seriously doubt you will have them around much longer than a day.
However, it is nice to know that if you do, they will still taste fabulous! They also freeze very well. Something like this is nice to have in the freezer ready to pull out and gently warm up, with soup, with salad, with stews or even just on their own. Enjoy!!
Cheese & Garlic Rolls
Yield: makes 12
Author: Marie Rayner
prep time: 10 Mincook time: 15 Mintotal time: 25 Min
Flaky and delicious. Perfect to serve with soup or stews. Perfect anytime! Best served on the day.
2 cups(280g) plain all purpose flour
4 tsp baking powder
1/2 tsp salt
1/3 cup (80g)cold butter, cut into cubes
2/3 cup (160ml) whole milk
Approximately 4 TBS Softened butter for spreading
1 TBS minced garlic
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp onion powder
1 cup (120g) strong cheddar, grated
1/4 cup (45g) freshly grated Parmesan Cheese
1 TBS softened butter
2 TBS Parmesan cheese
Preheat the oven to 200*C/400*F gas mark 4. Butter a 10 inch pie dish. Set aside.
Sift the flour into a bowl with the baking powder and salt. Cut the butter into bits and drop into the flour mixture.
Cut the butter into the flour mixture using a pastry blender until the mixture resembled small peas. (You can also use two round bladed knives, making a cutting motion against each other.)
Add the milk and stir together to make a soft dough. Pat out into a 8 by 12 inch rectangle.
Mix together the softened butter, garlic, basil, oregano and onion powder. Spread this over the dough.
Sprinkle evenly with both cheeses. Roll up tightly from the long end until you have a 12 inch sausage, pinch the ends together.
Cut into 12 equal slices and place into the baking dish. Spread with a topping of more softened butter and then sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 12 to 15 minutes until risen and golden brown. Serve warm.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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