Homemade Rolls with a Twist

When I make homemade yeast rolls and have a little extra time, I like to braid the dough before I bake them. They not only look more special, they actually seem to taste better. For those of you who do not have a bread machine, I recommend that you get one. There are many possibilities for uses for this dough recipe, such as rolls, loaves, cinnamon rolls, cheese danish, pepperoni bread, homemade pizza, and garlic breadsticks. The list is endless.

This is my basic roll dough recipe with the addition of sharp cheddar cheese.

Cheese Rolls

4 cups all-purpose flour
1 tsp salt
6 tbsp sugar
1 stick butter, sliced into about 6 pieces
1 cup water
1 egg
2 pkg rapid rise yeast
2 cups grated sharp cheddar cheese

Combine ingredients and process in bread machine on dough setting. After first rise, remove dough and divide into 16 portions. Divide each of the 16 portions into 3 portions. Roll each into a rope. Pinch the top ends together and braid. Then pinch the bottom ends together and pull pinched ends to the back. Place on greased cookie sheet. Brush with egg wash (one beaten egg mixed with about 2 tsp water). Bake at 350 for 12-15 minutes.

Divide dough into 16 equal portions:


Divide each portion into 3 balls:

Roll them out and pinch them together at the top:

Begin braiding from the top down and pinch the bottom ends together. Then tuck the ends under the roll and place on the pan.

After you have shaped and placed the rolls, brush with egg wash mixture. Allow to rise in a warm place with no drafts for about an hour.

This is how they look finished: For the cheese rolls, I sometimes like to brush them with melted butter and sprinkle a generous amount of parmesan cheese on top.

I made another batch without cheese, so I added a couple of teaspons of dill to the egg wash and brushed it on. Then I sprinkled poppy seeds and sesame seeds on top.

These rolls are a great way to use your creativity and try something new, and they are a perfect accompaniment for most any meal.