Mesa Grill Bread Rolls
Infuse your breadbasket with the bold flavors of the Southwest by baking these Mesa Grill Bread Rolls, brimming with shredded cheddar cheese and fresh chives for a savory twist. These golden, fluffy rolls are a perfect balance of soft, buttery dough and zesty flair, thanks to their delicate blend of cheese and herbs. Featuring a simple yeast-based recipe with an irresistible cornmeal-dusted crust, this is an approachable bread recipe that's as stunning as it is delicious. From rising techniques to kneading for that perfect elasticity, these rolls bake to golden perfection in just 25 minutes. Serve them warm alongside your favorite Tex-Mex dishes or as an upgraded dinner roll at any meal—these rolls are guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons salt
- 1 packet instant yeast
- 1.25 cups warm water
- 0.25 cups whole milk
- 4 tablespoons unsalted butter (melted)
- 1 large egg (lightly beaten)
- 0.5 cups shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.
In a separate bowl or measuring cup, mix the warm water, whole milk, and melted butter. Ensure the liquid is warm to the touch but not hot.
Gradually pour the wet ingredients into the dry ingredients while mixing. Add the lightly beaten egg and continue to mix until a sticky dough forms.
Stir in the shredded cheddar cheese and fresh chives until evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
After the dough has risen, punch it down and divide it into 12 equal-sized pieces. Shape each piece into a smooth ball.
Line a baking sheet with parchment paper and dust it lightly with cornmeal. Arrange the dough balls on the baking sheet, leaving space between each roll to allow for expansion.
Cover the rolls loosely with a kitchen towel and let them rise for another 30-40 minutes, or until puffed up.
Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them for 20-25 minutes, or until the tops are golden brown and they sound hollow when tapped.
Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm and enjoy with your favorite Southwestern dishes.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.0 g | 99% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 412.6 g | 150% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 29.5 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 588 mg | 45% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
