When our family gets together for summertime meals, I serve these! I can bake the rolls in the morning when it’s still cool, and later on, we make sandwiches out of these soft, fresh, flavorful rolls. You know how a sandwich is only as good as the bread it’s made on? I’m telling you, I can’t even begin to explain how what delicious sandwiches these make!
When I used to run my Bed & Breakfast Inn, I often catered luncheons. I ordered cheese rolls from the local bakery and made sandwiches on them. My favorite was the deli sliced roast turkey with ruffled green leaf lettuce, tomatoes and dijon mayo. This sandwich became one of my most requested luncheon plates.
Years later, I moved away from that area and couldn’t order those wonderful cheese rolls. I decided to try making my own from my Perfect White Bread recipe. (My tweak was to add the green onion tops.) I made my dough as usual, but in the last moments of mixing the dough in my Bosch Mixer, I tossed in some green onion tops.
Then, after the dough had risen once, I punched it down and formed the dough into rolls. Then before letting them rise, I would roll the outside of the roll in grated cheddar cheese.
Ohhhh…they are so good. And if you think these make a great sandwich, you should try cutting a roll in half and toasting it for breakfast!
Here’s my recipe: (This will easily make 24 large sandwich size rolls or you can cut the recipe in half if you need fewer.)
2 pkgs. yeast
2 c. warm water
4 tablespoons sugar
2 eggs, beaten
2 c. milk, scalded and cooled
4 teaspoon salt
5 tablespoons shortening
12 c. flour
Dissolve yeast in warm water. Add sugar, egg, milk, salt, shortening and half of the flour. Mix well. Add enough of the remaining flour to make the dough easy to handle. Knead 10 minutes by hand (if using bread mixer, add only enough flour to clean the sides of the mixing bowl. Mix on medium speed for 6 minutes).
During the last moment of mixing, toss in about 1/2 – 1 c. sliced green onion tops.
Allow to rise. I like to divide the dough into 3 sections, and then each section into 8 equal size pieces (24 rolls.)
Punch down and form into rolls. Roll each in grated cheddar cheese.
Cover with a clean kitchen towel and allow to rise until double. Bake 12-14 minutes at 425°.
These rolls make the most incredible sandwiches!