I am loving these brown tulip baking cups. They worked perfect to hold yummy herb cheese rolls at a luncheon last week.
1 package active dry yeast
1 cup warm water
2 Tablespoons sugar
2 Tablespoons butter
1 large egg
1 teaspoon Kosher salt
3 – 3 1/2 cups all purpose flour
Combine yeast, warm water and sugar. Let stand five minutes.
Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use a food processor and mix for 45 seconds until soft ball is formed.
Place dough in a well oiled bowl, turn to grease the top of dough. Cover in warm area for about an hour until dough rises and almost doubles in size. You can also at this point put dough in an oiled zip-loc bag and keep in the refrigerator for up to four days. I put dough in refrigerator because I like to roll dough out while it is cold.
If not refrigerating, punch dough down, turn out onto floured surfaced, and kneed a couple of times.
Roll dough out to a large rectangle about 12″ X 16 ”
Melt about 3 Tablespoon butter and spread over top of dough.
Cover dough with 1/4 teaspoon Kosher salt, about a cup of grated cheddar cheese, 1/4 cup Parmesan cheese and a light sprinkling of oregano (or your favorite herbs).
Starting with long side roll up dough.
With sharp serrated knife slice dough about every 1 1/2″ or so.
Line muffin tin with brown tulip baking cups and place individual rolls in each cup. Allow to rise about 45 minutes.
Bake at 400 degrees for about 15 minutes.
Serve along side your favorite salad for a great lunch!