Tuesday, May 18, 2010

Homemade Ramp and Cheddar Cheese Dinner Rolls

I found a recipe recently called Homemade Pull Apart Dinner Rolls on the blog of Amanda's Cookin'. Having an abundance of ramps from Sunday's picking, now everything at home is getting 'ramped'! The rolls are fast to make with the quick acting yeast. And they were a hit at the dinner table. The Fleur de Sel on top [sparingly!] was just the perfect accent. I will definitely make these again.


1 package quick-acting active dry yeast (or 2 1/4 tsp bulk quick acting yeast)
1 1/3 cup milk (105 to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons extra virgin olive oil
1 tablespoon sugar
1 teaspoon salt
1/2 cup ramps, bulbs and some greens, chopped and lightly sautéed
1/2 cup grated old cheddar cheese
1 tablespoon melted butter
coarse salt [I used Fleur de Sel and sparingly]

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, cooled ramps and cheddar cheese, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF. Punch down dough in center and fold over a few times. Prep a 12 cup muffin pan with non-stick cooking spray. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup, brush with melted butter; sprinkle with coarse salt.

Bake until crust is light golden brown, about 15 minutes. Immediately remove from pan. Store loosely covered.


  1. I saw the photo of your dinner rolls and I instantly wanted them :). I am in a city with an abundance of pastry and baked goodies, and I want your dinner rolls...yum! Maybe I will attempt to make them here....although I have three oven heat settings....however, I will live vicariously through your posts!

  2. They came out beautiful!! Thanks so much for the mention, I'm so happy they were a hit! We love them here. I've also figured out how to parbake them so you can freeze them. Just bake for about 7 minutes, just until they firm up and are JUST beginning to get light brown. Remove, cool completely, and then freeze right in the muffin pan. When frozen, remove from the pan and toss into a freezer bag. When you want to have them at dinner, preheat the oven as in the recipe, then put frozen rolls in the muffin tin and bake for 15-20 minutes. YUM!


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