Monday, March 26, 2012

Our Best Bites - Cheesy Garlic Bread Swirls

This is one of my new favorite recipes.  They are oh, so delicious.  They are also very easy to make.  Sometimes I mix them up, put them in the cupcake tins before church, stick them in the refrigerator, and then cook them when we get home.  In about 30 minutes you have warm, tasty rolls.
French Bread Dough
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning (see recipe)

1 1/2 c. Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.
Garlic Bread Seasoning
1/2 c. powdered Parmesan cheese
2 tsp. Kosher salt
2 Tbsp. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley
Shake ingredients together in an airtight container.  Store in the refrigerator for up to 3 months.  (Seriously this is great on french bread from the grocery store - and keeps really well.)
When the dough has risen, roll the dough into an 18 x 6-inch rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up the dough jelly-roll style and then use dental floss or a knife to cut it into 12 equal pieces.  Place each piece in a muffin tin cup that has been sprayed with nonstick cooking spray.  Let rise while oven is preheating to 350 decrees.
When the ovenis ready, bake for 18-22 minutes.  Be sure to keep a close eye on these during the last 10 minutes or so -- once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls- just lay on top.  This will keep the cheese from burning.
Eat while hot and gooey!!!
This makes 12 VERY large rolls.


Post a Comment

Free Blog Template by June Lily