Broccoli/Cheese Rolls and Rainy Days!

   Since we are in the midst of a few rainy days, I figured there was nothing better to do than bake.  It relaxes me but, at the same time, makes me feel not so lazy on days like this.  In fact, I have been baking every day for the past week (lots of rain!).  Son sort of sighs when he comes into the kitchen and finds the table filled with baked goods.  At the moment, he is the only one here to eat it all!  Thankfully, it stopped raining enough for me to slip over to my brother's house and unload a huge plate full of goodies.  Brothers are the best!  They never complain about too many baked goods!

  One of Son's favorites is Broccoli/Cheese Rolls. This is a simple treat that I rarely follow a recipe to bake but decided that today, I really needed to write one.  Son helped by photographing my steps so bear with the flour-covered kitchen!  I will post this in Cooking on the Bayou shortly but, as requested, here is my simple recipe!

Broccoli/Cheese Rolls

Basic Yeast Dough Ingredients

2 cups milk

1/3 cup butter

1/2 cup water

1 tablespoon dry active yeast

1/2 cup sugar

1 teaspoon salt

5 to 6 cups sifted all purpose flour

Filling Ingredients

4 cups shredded broccoli

4 cups grated cheese (blend of your favorites)

2 cups bacon crumbles

Cajun seasoning (or your favorite seasoning) for sprinkling on top

Directions

In a small saucepan, place the water, milk and butter.  Warm until butter is melted and mixture is at 110 degrees.  Add sugar, salt and yeast.  Gently stir and let sit for 5 to 10 minutes.  After the wait time, pour mixture into large mixing bowl and add the flour a small bit at a time.  Mix until blended.  I use a wooden spoon to do this.  Combine until a smooth dough forms and then turn out on a floured board and knead for five minutes.  Place dough into a warm, greased bowl turning once to oil the top of the dough.  Cover with a handtowel, keep warm and let rise for about an hour.

Heat the oven to 375 degrees and grease mini-muffin pans with cooking spray. Set aside.

Cut the dough into four equal parts.  On a floured board or parchment paper, roll out dough shaping it into a 4 to 5 inch wide strip about 18 inches in length. Measurements are approximate so whatever you do is fine.  Generously sprinkle with broccoli (about 1 cup) making sure to leave about one inch of the dough free from filling.  Cover the broccoli with about a cup of cheese.  Add bacon crumbles evenly across the top.  (I omitted the bacon in the rolls pictured at the request of Son)  Roll up the dough starting at the long side. I fold in the side edges to keep the filling from spilling.  Once the "log" is rolled completely, use a dough cutter to slice it in one inch pieces.  Place each individual cut roll into the bake pans cut side up, lightly sprinkle Cajun seasoning on the top of each roll and let rise for about 15 minutes.  Bake at 375 degrees for 14 minutes.  Remove from pan and let cool.  

This makes about 72 mini rolls (bite-size).  

I hope you enjoy these!  They seem to be a big hit with Son and his friends.  The 72 rolls last just one afternoon when several young men are here at the Little Bayou House.  I have to sneak a few before they all disappear!