Italian Herb & Cheese Rolls

Snowmageddon.  SnOw My Gosh.  Snowcalypse.  Snowverreaction.  I don’t care what you call it – it means I’m stuck in the house.  After my two-hour drive home from Chicago, I sat down for about a half hour and then needed to do something!  So, I whipped up a batch of Oatmeal Craisin cookies and then decided to make homemade bread too.  This recipe is an adaptation from The VanderCookBook, which, by the way, is available for $25 with proceeds going to a scholarship fund for future music teachers.  Let me know if you’re interested. 🙂


  • 1/2 c. warm milk
  • 1/2 c. warm water
  • 2 1/2 tsp. yeast
  • 1/8 c. white sugar
  • 1/4 c. olive oil
  • 3/4 tsp. salt
  • 2 1/4 c. all-purpose flour
  • 1 c. shredded cheese
  • 1 T. italian seasoning
  • 1 tsp. garlic powder

Add yeast and sugar to milk and water and let proof.  Meanwhile, add all other ingredients to the mixing bowl.  Once yeast has started to foam, add that mixture to the flour and mix with dough hook until it forms one large mass, adding flour 1 T. at a time as needed.

Let rise for 45 minutes or until doubled.  Punch down and divide into 12 pieces.  Tuck ends under and place in a greased muffin tin.  Let rise until doubled and bake at 350 degrees for 15 minutes or until browned.


One thought on “Italian Herb & Cheese Rolls

  1. stacielk says:

    Yum, these sounds good. They don’t seem to difficult or time consuming either. Enjoy the snow day! (I’m assuming you didn’t go into work this am.)

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