You can put this simple stew on the table in approximately an hour. Your bowl is a mosaic of color and flavor thanks to the abundance of vegetables in it. The majority of the vegetables are constantly available, as well as fresh herbs. If you like, you can make this hearty stew with canned vegetables or dried herbs.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 50 mins |
| Servings: | 24 |
| Yield: | 2 dozen rolls |
Ingredients
- ½ cup butter
- ½ cup finely chopped onion
- ½ cup water
- 1 (8 ounce) can tomato sauce
- 4 cups unsifted all-purpose flour (divided)
- 2 tablespoons white sugar
- 1 ½ teaspoons salt
- 3 (.25 ounce) packages active dry yeast
- 1 egg, at room temperature
- ¼ teaspoon vegetable oil
- ½ pound sharp Cheddar cheese, shredded
- 1 egg, at room temperature
- 1 teaspoon water
Instructions
- Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C).
- Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
- Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
- Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9×12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
- Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
- Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.
Nutrition Facts
| Calories | 164 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 287 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t know but I thought these were terrible. They tasted more like tomato than cheese.
made these for a staff luncheon and everybody was begging for more saying how good they are. I was very happy wish we had made more.
This is a very good recipe and works with less yeast if you are short. Easy to make…thank you Mollysmama!
These are so yummy!! My kids couldn’t stop eating them. I used spaghetti sauce instead of tomato sauce and they were delicious. Otherwise I made them exactly as written. I made them with Chunky Potato Soup and it was the perfect combination for a cool fall evening. Thanks for a great recipe!
Totally Awesome! Thank you!. Will definitely be making again. A real belly pleaser.
This is a very nice and simple recipe for some cheddary rolls. The completed product reminds me fairly of cheese nips :). The current recipe is made very well by adding some ham pieces in with the cheese, or by mixing the cheese throughout.
I did some tweaking, but these sure are tasty! I used agave syrup instead of sugar, used only 1/2 tsp. salt, only 2 pkg. yeast (4 1/2 tsp), and changed the flour to be 1 cup rye, 2 cups whole wheat, and 1 cup all purpose. I did not use the egg wash. If I can rate these as excellent, with the changes, then I will! Thanks for the recipe!