Thursday, January 12, 2012

Baker's Dozen Yeast Rolls

  The delicious honey-garlic topping turns these easy dinner rolls into something extra special.  Good with soups and chili.

Baker's Dozen Yeast Rolls

2 to 2 1/2 C all-purpose flour
2 Tbsp. sugar
1 pkg. (1/4 oz.) quick rise yeast
1/2 tsp. salt
3/4 C warm water (120 to 130 degrees)
2 Tbsp. plus 4 tsp. butter, melted, divided
3/4 C shredded sharp cheddar cheese
2 tsp. honey
1/8 tsp garlic salt

In a large bowl, combine 1 1/2 C flour, sugar, yeast and salt.  Add water and 2 Tbsp. butter; beat on medium speed for 3 minutes or until smooth.  Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes.  Cover and let rest for 10 minutes.
Divide into 13 pieces.  Shape each into a ball.  Place in a greased 9 inch round baking pan.  Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375 degrees for 11-14 minutes or until lightly browned.  Combine the honey, garlic salt and remaining butter; brush over rolls.  Remove to a wire rack to cool. 
Yield:  13 rolls.

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