1/4 cup instant toasted onions
3 tablespoons butter or margarine, melted
3/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/4 cup warm milk (105º to 115ºF)
1 tablespoon sugar
1 teaspoon dill weed
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 4-ounce jar diced pimientos, well drained
1/2 cup shredded Cheddar cheese (4 ounces)
1/4 cup chopped pecans
Paprika
Servings: 12
1. Combine onions and 2 tablespoons butter; set aside.
2. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, dill weed, remaining butter and 1 1/2 cups flour; blend well. Mix in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Punch dough down. Roll dough to 14 × 8-inch rectangle. Spread onion mixture evenly over dough; sprinkle with pimientos, cheese and pecans. Roll up from long side as for jelly roll; seal seam. Cut roll into 12 equal pieces. Arrange, cut-side up, in greased 8-inch round cake pan; cover. Place shallow pan on counter; half-filled with boiling water. Set wire rack over pan; place cake pan on rack. Let dough rise 20 minutes.
4. Sprinkle with paprika. Bake at 375ºF for 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.
Yield: 12 Rolls
Baking Time: 20 minutes
3 tablespoons butter or margarine, melted
3/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
1/4 cup warm milk (105º to 115ºF)
1 tablespoon sugar
1 teaspoon dill weed
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
1 4-ounce jar diced pimientos, well drained
1/2 cup shredded Cheddar cheese (4 ounces)
1/4 cup chopped pecans
Paprika
Servings: 12
1. Combine onions and 2 tablespoons butter; set aside.
2. Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add milk, sugar, dill weed, remaining butter and 1 1/2 cups flour; blend well. Mix in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Punch dough down. Roll dough to 14 × 8-inch rectangle. Spread onion mixture evenly over dough; sprinkle with pimientos, cheese and pecans. Roll up from long side as for jelly roll; seal seam. Cut roll into 12 equal pieces. Arrange, cut-side up, in greased 8-inch round cake pan; cover. Place shallow pan on counter; half-filled with boiling water. Set wire rack over pan; place cake pan on rack. Let dough rise 20 minutes.
4. Sprinkle with paprika. Bake at 375ºF for 25 minutes or until done. Remove from pan; cool slightly on wire rack. Serve warm.
Yield: 12 Rolls
Baking Time: 20 minutes
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