Fresh Herb, Cheddar and Garlic Rolls - No Kneading! -No Kidding!

Before you even start reading this post I'd like to say this: If you're seriously dieting or watching your carb intake, click off this blog immediately!  You might want to check out this fabulous blog or this one but DO NOT remain here at The Café! You see, when these heavenly treats come out of the oven, all warm with the smell of fresh herbs permeating your house, there is NO WAY you'll be able to resist! Don't say I didn't warn you! :)
 

In addition to being incredibly delicious, these wonderful rolls are an answer to prayer for those of you with "yeast-phobia". Yeast can be somewhat finicky if you don't treat it just right but these rolls have an extra safety feature; they not only call for yeast, but also baking powder. If your yeast decides to be uncooperative, the baking powder will save the day and come to your rescue!

These rolls freeze beautifully and sometimes I'll under-bake them by about 4-5 minutes, let them cool and then freeze. I usually freeze them uncovered on a sheet pan, and once they're solidly frozen, store them in a ziplock freezer bag. When I want to serve, I simply unthaw and pop them into a 350˚ oven for about 5-7 minutes yielding perfectly fresh, delicious dinner rolls!

 Fresh Herb, Cheddar and Garlic Rolls - No Kneading!

¾ cup warm water, 105-115 degrees (use a thermometer if you are not used to working with yeast)
¼ cup sugar
1 envelope active dry yeast
¾ cup buttemilk, room temperature
1 stick cold butter
3 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
¾ cup finely grated sharp cheddar cheese, you could also use parmesan or 1/2 of each
⅓ cup fresh herbs, finely chopped, I used chives but you could use what ever you have on hand, thyme, basil, oregano or a combination of any of these
1 large egg, lightly beaten
1 tablespoons melted butter
1 clove garlic, finely chopped
1 tablespoon parsley, finely chopped

1. Combine yeast, sugar and water in a small bowl; let stand 5 minutes or until foamy and bubbly. Add buttermilk and egg to yeast mixture. Place flour in a large bowl.

2. Work butter in with fingers or pastry cutter until mixture looks like coarse meal. Add liquid ingredients and mix just until blended. Spray 1 muffin pan generously with cooking spray , filling until almost full. Let dough sit in a warm place for about 20-25 minutes.

3. Preheat oven to 400˚. Place rolls in oven and immediately reduce heat to 350. Bake until golden, about 18-20 minutes. Remove from oven and transfer to cooling rack. Mix melted butter, garlic and parsley and brush over warm rolls.


Yield: 12 lovely rolls

PRINTABLE RECIPE