Cheesy Garlic Hot Roll Braid Recipe

Cheesy Garlic Hot Roll Braid

I enjoy baking, as you know by now.  Back in 1987 (25 years ago), after looking through a Pillsbury cookbook, I found a recipe for bread that was out of this world.  It was Cheesy Garlic Hot Roll Braid, I liked the bread so much, that I made it 6 time throughout the year.  Try it…I know you will enjoy it…and probability make it a few more times.

Cheesy Garlic Hot Roll Braid Recipe

Cheesy Garlic Hot Roll Braid

1 pkg. Pillsbury Hot Roll Mix

¾ cup hot tap water (110 to 120 F.)

½ cup sour cream

1 egg yolk

Filling:   1/3 Parmesan cheese

1 Tbsp. instant minced onion

½ to ¾ tsp. garlic powder

½ tsp. Italian seasoning

¼ tsp. paprika

2 Tbsp. margarine, softened

Topping:   1 egg white, slightly beaten

1 Tbsp. water

1 Tbsp. sesame seed

Grease large cookie sheet.  In large bowl, combine yeast from foil packet with flour mixture; blend well.  Stir in ¾ cup water, sour cream and egg yolk until dough pulls cleanly away from sides of bowl.  Turn dough out onto lightly floured surface.  With greased or floured hands, shape dough into a ball.  Knead dough 5 minutes until smooth.  Cover with large bowl; let rest 5 minutes.  In small bowl, combine all filling ingredients except margarine; mix well.  Set aside.

On floured surface, roll dough to 13×11 inch rectangle.  Spread with margarine; sprinkle evenly with filling.  Fold 13 inch sides to center, overlapping 1 inch.  Press center and edges to seal.  Place, seam side up, on prepared cookie sheet.  Cut 1 inch wide strips on longest sides of rectangle to within 1 inch of center.  (Do not cut through center.)  To give braided appearance, fold strips of dough at an angle, alternating from side to side.  Pinch ends to seal.  In small bowl, combine egg white and 1 tablespoon water; brush over top of loaf.  Sprinkle with sesame seed.  Cover loosely with plastic wrap a cloth towel.  Let rise 25 to 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375 F.  Bake 20 to 30 minutes or until deep golden brown.  Immediately remove from cookie sheet; cool on wire rack.       1 (28 oz.) loaf

 

(Recipe for the Cheesy Garlic Hot Roll Braid was in Pillsbury 100 Prize Winning Bake-Off Recipes, 1987)

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