MaMa had me fooled. I thought we were having pizza for dinner. Yes, it smelled that good. These little Cheesey Rolls made with Barley Flour were what tricked me. I loved the melted bit of cheese inside the roll of whole grain goodness.
Cheesey Rolls with Barley Flour
adapted from: Yammie's Noshery
- 1 c warm water (Don't get it too hot or it will kill the yeast.)
- 2 Tbs yeast
- 2 Tbs sugar
- 2 tsp garlic powder
- 1/4 c melted butter
- 1/4 c olive oil
- 3 c Joseph's Grainery Barley Flour
- 2 tsp salt
- 8 oz mozzarella cheese
- Parmesan cheese, for sprinkling on top
- Melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want for spreading on the tops of the rolls
- Mix together the yeast and water and let it sit for a couple minutes.
- Add the sugar, garlic powder, melted butter, and oil.
- Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand.
- Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes.
- Preheat the oven to 375º.
- Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet.
- Sprinkle the buns with more shredded cheese and some parmesan cheese.
- Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.