Wednesday, July 10, 2013

Cheesey Rolls made with Barley Flour

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
by Joseph's Grainery
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.


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