Sunday Supper, Part 2: Cheddar Dinner RollsPosted: October 5, 2011
Part 2 of my Sunday Supper extravaganza are these cheesy dinner rolls. Well, they’re really more like muffins.
Okay, actually — they’re a lot like the cheddar biscuits from Red Lobster.
Yes, I know. Red Lobster. But don’t judge. I grew up in North Texas and that was the closest thing we had to a real seafood restaurant. And honestly, if you’ve ever had their cheddar biscuits fresh from the oven, you know how awesome they are.
In this recipe, cheddar, Parmesan, scallions and cayenne turn what could otherwise be a sweet muffin into a savory roll. They’re not dry or crumbly, but are instead light, fluffy and full of flavor. They were perfect for sopping up my mushroom gravy, too.
Cheddar Dinner Rolls
– 3 cups of flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– ¼ teaspoon of cayenne pepper
– ¼ teaspoon of pepper
– 1 cup of shredded sharp cheddar
– 2 scallions, chopped
– 1 ¼ cups of whole milk
– 3 tablespoons of unsalted butter, melted
– 1 large egg
– ¾ cup of sour cream
– ½ cup of grated Parmesan
– Cooking spray
– Muffin pan
Heat your oven to 350º.
In a large bowl, whisk together the flour, baking powder, salt, cayenne pepper and pepper. Stir in the cheddar and scallions, making sure the cheese doesn’t clump together but is coated with flour.
In a medium bowl, whisk together the milk, butter, egg and sour cream. Using a rubber spatula, fold the wet ingredients into the flour mixture until just combined. Divide the batter among a muffin pan that has been lightly greased with cooking spray. Sprinkle each roll with Parmesan.
Bake until light golden, about 25 to 30 minutes. Cool in the pan for 5 minutes then transfer to a wire rack. Serve warm.