Herb-Cheese Rolls

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make these herb cheese rolls. First, I will teach you how to make the dough. Next, I will teach you how to prepare the dough for the first rise, and then we will let it rise. Then I will teach you how to form the rolls. Next, I will teach you how to add the remaining herbs and cheese to the top of the rolls. Then I will teach you how to let the rolls rise again. We will finish up by baking and cooling the rolls. I am a self taught baker. Many years ago, I decided I wanted to open up my own home bakery. I had this business for several years until my husband got a job offer in a different city across the country. We decided this was a good move for us, and so I closed my bakery and we moved across the country. Now, here in the new city, I do not want to go through the steps to open up another home bakery, but I still love baking. And as a retired teacher, I love teaching. So I have decided to share my skills with you on skill share. This class is aimed at the baker that would like to learn how to make these delicious herbed cheese yeasted rolls. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the dough. 2. 02 Making the Dough: We are ready to start making the dough for our cheese herb rolls. We do this starting over at the stove. We're going to put our water and butter in this pan, and we want to bring it to a boil. I like to move this around because it helps melt the butter fast because we would like the butter to be completely melted by the time the water comes to a boil. We don't have to stir it otherwise, except that I was moving the butter around. You can see the butter is pretty much melted. It was getting ready to start boiling, so I wanted to stir that last little bit. As you see it is boiling, we're now going to turn the heat off. And I have here the half a cup of oats, and I just want to pour this onto the oats, and I'm not really stirring it vigorously, but I want to make sure all the oats is in. I'm going to just let this stem until it cools to about 120 to 130 degrees. In this stand mixer, we want to add 1.5 cups of flour, one eighth of a cup of sugar, one tablespoon of instant potato flake, two teaspoons, plus an eighth of a teaspoon of yeast, one teaspoon of salt, a fourth of a teaspoon of dill, and an eighth of a teaspoon of garlic powder. And we just want to turn this on enough to mix it. So this is mixed. Our oatmeal has cooled a bit. So we're going to dump it in, and we want to beat this just until moistened. Basically, a large egg is about six tablespoons. We're adding three tablespoons of egg after we mix it together. So put your egg in, and we're going to beat this until smooth. And you can see you take that lid off, you can see how smooth that is. We're now going to take the beaters off, clean them off so that there's no dough left on the beater. I now want to stick the dough hook in there. We're now going to turn this back on, and we're going to add this flour slowly. Because we want the dough. We want this to form a nice dough. As you can see, the doughs all stick into the center. So I'm gonna push that dough out so it will get kneaded in. Because I'm doing a half batch, I don't have all that much dough in there. So I may have to do this a few times. If you were to do a full batch, I'm only giving you a half batch recipe. But if you were to do a full batch, then this would knead better. So this. A bit more flour. You see it starting to come together. Just take a bit more, but no more. And now we're going to knead this for 5 minutes. This was kneading for about we actually only did it 4 minutes. We're now going to add the Parmesan cheese, and we want to speed it back up so it'll mix and go. We just want to knead it or knead it till we don't see any more parmesan cheese. And we're now ready to raise the dough. In our next lesson, we'll show you how to prepare the bol for the raise and then how to raise the dough till double in bulk. 3. 03 First Rise: We are ready to give the dough its first raise. We're going to switch the bowl from the bowl it was mixed in to another bowl, but first we need to spray down that bowl. I have this bowl on a proofing map, and I'm just going to spray it so that the dough doesn't stick. We now want to stick our dough into this bowl. And you can see that there's not a whole lot there. But that's okay because we're making a half of that. Now I want to spray the top. Now, if you don't have a proofing mat with the cover like I have, you could cover this with the towel or you could spray down some plastic wrap and cover this up. Because I have a proofing mat and it comes with its own cover, I'm going to cover it like this, and I'm going to set it for a couple of hours. We'll be back in a couple hours once this is double in bulk, to form it in two rolls. Now, mine might actually be ready in less than a couple hours because I have the proofing mount. If you don't have a proofing mount, it will probably most likely take 2 hours. But what we're looking for is double in bulk. 4. 04 Shaping the Rolls: Here is my pam that I'm going to bake the rolls in. I've sprayed it down. Here's my rolls. I actually punched it down and then divided into four sections. Now I'm going to take each section and make three rolls. So one, two, I want to kind of make sure they're all the same size. And then I want to roll this into a ball and place it in my pim. I want to do it three across, and I will be doing it four down. Here's my next one, divide it into three. And as I'm doing it, if I find that some are bigger than others, and I mean quite a bit bigger, I can always fix that. But if they're basically the same size, then I won't worry about it. Now when I look at these, I see this one's a little bit bigger. I'm going to take some from there and add it to this one, this one's also a little bit bigger. When I take it from those two and add it to this. This one now becomes about the right size. Divide this one in three, and I keep going till I have all 12 of them done. Making sure in the end that they're all basically the same size. You go ahead and do it with yours, and then we'll be back when I have them all done. So I have them all done, and you can see this one is actually quite a bit bigger. So now that's looking more the right size. And I'm going to take the little two bits that I got from there, put one here, and go to put a little bit on each of these. I want to make sure there's not really big creases in it, so I am working a little bit more. 5. 05 Roll Topping: We're ready to mix together the herbs and cheese that are going to go on top of our rolls. The recipe calls for 2.5 teaspoons of Parmesan cheese. I'm just going to kind of fill up and make it one tablespoon because it's going on the top, so it's not going to matter that much. The garlic powder, we want one fourth of teaspoon. Sprinkle that on. And we want one fourth a teaspoon of the basil. Sprinkle that. And then I'm just going to kind of mix it up so it's all mixed in. And if I find this isn't enough, I can always mix more because the main thing is to have this on top of the rolls. Now what I'm going to do is I put and I didn't measure this out. It says a tablespoon, but I just put a little bit in there and I want to spread it on top of the rolls. Once I have that on top of the rolls, I'm going to take this, make sure the garlic and the basil and the cheese are all mixed together and just put a little bit on top of each of the rolls. Hopefully, I'll have enough to cover all 12. If not, I can always mix up a little bit more. But you don't need a whole lot.'s got a lot of herbs, but not a lot of cheese, but I have a lot of cheese that has fallen. I the pan, so I'm just going to gather it up and redistribute it. Now, because I'm making this a head and I don't want to bake it until tomorrow because that's what they're for. First, let me get these evenly spaced, I'm going to show you how to prepare this so that it can sit in the fridge overnight. 6. 06 Second Rise: We are ready for our second raise. And in the case of these rolls, they're going to sit in the fridge overnight before we let them really raise tomorrow. So to do that, we have to prepare these. As you can see, I have the topping on. I'm going to take some saran wrap, and I'm going to just lay it over this for a minute. And I want to spray down espressi the part over the rolls. Then I'm going to flip this and cover the rolls. And you notice I only covered half of them. So I'm going to just carefully lay that. Lay that part down, and put this over there. And now, this is ready to go in the fridge. When I put this in the fridge, it's not going to raise very much. It will still raise a little bit. And this can sit in the fridge for about 24 hours. You don't want to do it longer than that because this will continue to raise. You can fudge that 24 hours a little bit, but not a whole lot. Then you're going to bring it out and let it fully raise before you cook it. We'll be back tomorrow to show you how to fully make this raise. We are, the day that we're going to be serving the rolls or the next day. So I've taken the rolls out of the fridge and let me uncover this just so you can see they have not really risen much. So we're going to keep it covered, and I'm putting it on a proofing mat. And I'm going to let it now have its second raise. It's going to raise for a couple of hours, at least 1 hour, possibly 2 hours, 'cause we have to bring it to room temperature, and then we want it to raise so that it kind of fills this pan. So let your dough raise. You want to give it a couple hours, and then we'll be back to show you how to bake it. 7. 07 Baking and Cooling: Our oven is preheated to 375 degrees, and our dough has been rising for actually a couple hours. Let's take a look at it. You can see it as doubled in bowl and we're now going to put these in the oven and let them cook for 20 to 25 minutes at 375 degrees. You can see the rack is in the middle position. We're just going to stick the rolls in and cook it for 20 minutes to start with. We'll be back in 20 minutes to see how the rolls look. Our timer is about ready to go off, so let's take a look at our rolls and see if they're done. There's our timer. And when you look at those rolls, they look pretty good. I'd like them to have a little bit more color, so I'm going to give it that 5 minutes. So we'll be back in 5 minutes to see if they have a little bit more color to them. The time is about ready to go off again. So let's go ahead and look at the rolls and see if they now have some color. There is the timer. And now you can see our rolls have a lot more color. The rolls are now ready to eat. You can let them cool or you can serve them now nice and hot. 8. 08 Final Thoughts: Thank you for taking this class. We had fun making our herb cheese easted rolls. First, you learned how to make the dough. Next, you learned how to prepare the dough for the first rise. We then let the bread rise. After it had risen till double in bulk, we formed the dough into rolls and put them in a 13 by nine inch pan. We then mix together some herbs and cheese and we put it on top of the roll dough. We then let it rise again till double and bulk, and then we baked it in the oven. I hope your rolls turned out the way you wanted them too. The recipe is in the project section, and your project for this class is to make these rolls. Please post a picture of your rolls and put them in our project section and tell us how it went. I look forward to hearing from you from my kitchen to your kitchen. Happy baking.