CHEESY GARLIC ROLLS
(makes 12 large or 18 medium)
*1 tablespoon yeast
*1 1/2 cups warm water
*1 1/2 tablespoons sugar
*1 teaspoon salt
*4 to 5 cups flour
*3 tablespoons vegetable oil
*1/2 cup butter, softened
*2 tablespoons garlic spread seasoning
*1 cup shredded mozzarella cheese
~Combine yeast, water & sugar in a large mixing bowl.
~Allow to sit and proof for about 10 minutes.
~Add salt & vegetable oil.
~Add 4 cups flour and mix until combined.
~Add more flour if needed. You want a soft dough that barely sticks to your fingers.
~Knead the bread dough for 3-4 minutes.
~Grease a large mixing bowl.
~Place dough into greased bowl, flip over so both sides get some butter on it.
~Cover bowl with plastic wrap or a clean damp towel.
~Let rise in a warm, draft free area for 1 hour.
~In a small bowl mix 1/2 cup softened butter with 2 tablespoons garlic spread seasoning.
~Roll bread dough into a rectangle 18" long & 6" wide.
~Spread garlic butter spread over entire area of bread dough.
~Sprinkle cheese over garlic butter spread.
~Roll up jelly-roll style.
~Cut into 12 equal pieces (18, if you want smaller rolls).
~Spray a muffin pan with cooking spray, or grease with butter.
~Place each slice of bread into muffin pan.
~Cover with a clean damp towel.
~Allow to rise for about 20 minutes.
~Place in oven.
~Preheat oven to 350 degrees (yes the bead goes in as it's preheating).
~Once the oven has reached 350 degrees, bake for 20-22 minutes.
~Cover lightly with foil durning the last 10-12 minutes of cooking.
Garlic Spread Seasoning:
*1/2 cup parmesan cheese (one of the few times I don't use fresh)
*2 teaspoons kosher salt
*2 tablespoons garlic powder
*2 teaspoons oregano
*2 teaspoons basil
*2 teaspoons marjoram
*2 teaspoons dried parsley
*1/4 teaspoon dried rosemary
Garlic Spread Directions:
~Combine all the ingredients and store in a jar, in refrigerator.