You can make yummy, ooey gooey cheese rolls! Founder of Eighteen Rabbits Alison Bailey Vercruysse and her husband Craig. Test it out and let us know what you think. Tell us what works.
Web site: www.18rabbits.com
Gooey Cheese Rolls
Dough makes 24 rolls.
- Dough Starter
1 package active yeast
½ tsp. sugar
½ cup warm water
Method:
Mix together and set aside for 10 minutes or until foamy. Double check the expiration date on the yeast package to make sure that it is current.
Rolls:
1 cup warm water
1 cup warm milk
1 Tbsp. honey
¼ cup safflower or sunflower oil
2 ½ tsp. salt
Dough Starter
2 cups organic spelt flour
3-4 cups organic all purpose flour that is also good for bread
Method:
Mix water, milk, honey, oil and salt together. Add Dough Starter and 1 cup of flour at a time until dough begins to pull away from the sides of the mixer. Turn out onto floured surface and knead by hand for five minutes. Add flour as necessary until dough is smooth and elastic. Cut dough in half and place one half in the fridge in an oiled bowl covered with plastic wrap for later use. Place the other half of the dough into another oiled large bowl. Cover with a damp towel or plastic wrap and set in a warm place until double in volume, about one hour.
While rising, make cheese mixture for 12 rolls.
In a small bowl combine, 8 oz. cheddar cheese or Fontina (shredded), 2 oz. Bellwether Farms Fromage Blanc and mash with a fork.
Roll dough out onto a lightly floured surface into a 12 x 16 rectangle. Generously spread cheese mixture over dough. Starting at the long side, roll dough into a log. Cut 1-inch rounds and place in buttered large muffin tins. Cover with damp towel or plastic wrap and set aside for 30 minutes to rise. Brush with butter or egg wash. Cheese could melt outside of muffin tin. Place foil or baking sheet under muffin tin while baking to manage spillover. Bake 375 degrees F for 20 minutes.
Options for Dough and Filling:
Dough can be refrigerated for use in 4 to 5 days. Take out of fridge, roll, spread mixture, rise and bake. Unbaked rolls can be refrigerated for a few hours to overnight. Take out of fridge for 20 minutes to warm to room temperature. Brush with egg wash or butter. Bake at 375 degrees for 20 minutes in the center rack of the oven.
- Pecan Spice Filling
2 Tbsp. butter, melted
½ cup chopped pecans
6 Medjool dates, pitted and chopped (or 1/2 cup brown sugar)
½ cup Divinely D'lish/18 Rabbits Gracious Granola
1 Tbsp. maple syrup
Ground cinnamon to taste
Ground nutmeg to taste
Method:
Brush butter with over dough rolled to 12 x 16 rectangle. Mix together other ingredients and spread all over rectangle. Roll dough tightly into cylinder using the long side. Cut into 1-inch rounds. Mix maple syrup with butter and spread on the bottom of the 9-inch round cake pan. Place rolls inside pan in a circular pattern. Brush tops with egg wash or butter. Bake at 375 degrees for 28-30 minutes in the center rack of the oven.
Web site: www.divinelydlish.com
About Alison Bailey Vercruysse, Founder of 18 Rabbits:
It all started down a gravel road in Farmers Branch, Texas in the kitchen of Two Lost Valley Lane. I liked to play outside with my four brothers and sisters and our rabbit, Blackjack, while Mom watched from the kitchen where she made her special granola.
On days Mom made granola, the aroma of oats, coconut, honey and nuts wafted through the house and out the windows, and we'd all leave off playing and head inside. One day we ran off and forgot Blackjack, leaving him to a rabbit rendezvous. Soon he had a family of 18, and our yard was hopping with more rabbits than we knew what to do with!
I created my own recipe for 18 Rabbits granola because I like for people to feel good-the kind of good that comes from enjoying the most delicious, most nutritious food. Like the way your favorite childhood memory gives you a spring in your step, wherever it comes to you-even as you head down a busy city street far away from where you grew up. Eat some and see where it takes you.
