Just as quickly as it’s made, the smell of fresh bread is wafting through my kitchen. The only thing that’s hard about this, is waiting for the bread to come out of the oven.
As the bread bakes the cheese melts and almost caramelizes creating this amazing crust. The loaf is dense, but soft, and the flavor goes nicely with turkey, mashed potatoes, and gravy on Thanksgiving Day.
Last fall, I made some Crescent Roll Leaves. That recipe has been very popular. So, for my first recipe for this holiday season, I thought I’d take that idea and make it even better. I used my favorite cheese bread recipe to create these beautiful fall leaf and pumpkin dinner rolls that are topped with brightly colored cheese.
They turned out even prettier than I had imagined. Plus, they are so good, that I couldn’t even wait to get a picture taken before I snacked on one. Now that I’m finished, I’m going back for seconds.
Leaf and Pumpkin Dinner Rolls Topped with Brightly Colored Cheese (makes 18)
recipe adapted from The America’s Test Kitchen TV Show Cookbook
shortening or butter, to grease molds
1 1/2 cups shredded cheddar cheese
red and yellow food coloring, optional
1/4 teaspoon Dean and Jacob’s Parmesan Bread Dipping Blend*
3 cups all purpose flour (15 ounces)
1 teaspoon table salt
1 tablespoon baking powder
2 teaspoons Dean and Jacob’s Parmesan Bread Dipping Blend*
1 cup shredded sharp cheddar cheese
3/4 cup heavy whipping cream**
1/2 cup water**
3/4 cups sour cream
1 large egg
3 tablespoons melted butter
*This Parmesan Cheese Dipping Blend is a mix of dehydrated garlic, Parmesan cheese, salt, parsley, and spices. You can use Parmesan cheese and dried parsley, if you prefer.
**You can swap out 1 1/4 cup whole milk for the 3/4 cup heavy whipping cream and 1/2 cup water.
3 Wilton Silicone Leaf and Pumpkin Molds
optional, #16 ice cream scoop
If you are coloring your cheese, put about 2 tablespoons of cheese into a zip top bag. Add a few drops of red coloring and shake to coat cheese. Repeat with yellow coloring.
Lightly sprinkle some of the Parmesan Dipping Blend into the leaf cavities. This not only adds some nice flavor, but it also bakes into nice dark spots, which help to define the leaves. Sprinkle the red, yellow, and orange colored cheese in the leaf cavities and just the orange cheese in the pumpkin cavities. Try to leave the stem of the pumpkins empty. That way you’ll see the contrast between the pumpkin and the stem.
Set leaf and pumpkin silicone molds on baking sheets. Bake for 30-32 minutes until golden brown.
Serve warm or cold. If you like them warm, but need to make them ahead of time, just pop them into a warm oven to reheat.
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More Fall and Thanksgiving Recipes
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