My husband loved these rolls so much he said the world has to know about them so I am going to share the recipe. I got the bare bones of it from Canada’s Best Bread Machine Baking Recipes but changed it a ton! I really needed to come up with a recipe to use up my dried out brick of Parmesan and this recipe was perfect.
In your breadmaker put the ingredients in the loaf pan in this order:
1 1/4 cups of water
1 tsp of salt
1 tbsp sugar
3 1/4 bread flour (or all purpose)
1/3 cup of skim milk powder
3/4 cup of old cheddar cheese
1/2 cup of Parmesan chunks or 1/4 cup of grated Parmesan
1/2 tsp of dill seeds (you could also use dried dill)
1 tsp of bread machine yeast
Select the dough cycle and press start. Remember, depending on the humidity, you may have to add more water or flour to the dough for it to come together and eventually look like this:
See the chunks of Parmesan in the dough??? Fabulous! Now take the dough out of the loaf pan, put in a large oiled bowl, cover with a clean cloth and let rest for 10-15 minutes. This is where it gets tricky…
I am not very good at reading directions so I did my best. I took one third of the dough and rolled it out into a 9″ square. I brushed the dough with some melted butter and cut the square into six strips both ways. Apparently I was supposed to cut six long segments, stack them and then make squares. I just did it the long way, no worries.
This is the part that got screwed up because I did not stack the pieces of dough. The squares are supposed to fan together (duh Suzie) but instead I just stacked them in a muffin tin. I covered the tin and let rise for 30 minutes.
I combined some melted butter with some dijon mustard and brushed the rolls right before going into the 375F oven to bake for 15-20 minutes until they were nice and golden:
OK, so they do not exactly fan out the way they were supposed to but who cares? They are delicious! So delicious my husband kept going upstairs for more. I used the rest of the dough to make pizzas the next night and that was phenomenal too.
Not your low fat roll by any stretch of the imagination but as a little treat? Fantastic! Pun intended although next time, these will actually be real fan tan rolls!
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these look mouth watering good…. yum. Do you need to have a bread machine for this or could I use a mixer with the dough hook?
Absolutely Karen! You would need to proof the yeast in the warm (not hot!) water with the sugar first and then add it to the dry ingredients and then finally add the cheeses. Now I have never done it but I do not see why it would not also work. Make sure you have a warm home and give the dough lots of time to rise, at least an hour. I like to put mine in the microwave with a hot glass of water to make sure it is warm enough.
They sound delicious! And of course, the name makes me think of Fan Tan Alley in Victoria!
Oh me too Debra! I took my mom there once just for some photos. One day I will explore it completely, so cool!
These sound like a cheese lover’s dream come true. I think I live with just a few of them who would really appreciate these cheesy morsels. I actually love the way you assembled them, it makes it more like a pull apart bun, so fun to eat.
Yes, definitely for the cheese lover Ava! Thank you, I am glad you like how I assembled them, they were fun to pull apart and snack on. So good!
Somehow I have to try these! I no longer have my breadmaker so it will have to be by hand but they look far too delicious to pass by!!
Hello fellow Canadian foodie! I’m over on the other coast and am LOVING your blog. I have list of recipes on the go of things I want to try and this is going to go on it.
I just spoke to my son who is away at college and coming home for Christmas – thinking that these might be a wonderful treat his first night back.
this looks so yummy!….your blog is so beautiful. thank you for sharing this.