Breads & Rolls

6-8 servings

Pain Rouler (Round Bread)


3 ¼ cups all-purpose flour
1 pkg. active dry yeast
½ cup water
½ cup milk
1 tablespoon sugar
½ teaspoon salt
4 garlic cloves, minced
3 tablespoons shortening
1 egg, beaten
2 tablespoons melted butter
1 ¼ cup shredded Provolone cheese


Mix 2 ½ cups flour and 1 package yeast. Set aside.

In a saucepan, heat together water, milk, sugar, salt, garlic, and shortening, stirring until shortening melts.

Stir heated mixture into flour and yeast. Add egg and stir until blended.

Turn dough out onto remaining ¾ cup flour. Knead 2 minutes. Shape into ball. Coat with shortening or oil and cover with damp cloth. Let rise 35 minutes.

Punch dough down. Turn out onto a lightly floured surface. Knead 5 or 6 times.

Roll dough out to measure 15 x 12 inches. Spread shredded cheese over dough surface. Starting on smaller side, roll dough jellyroll-style. Crimp all edges.

Cover. Let rise 35 minutes.

Gently lift dough and arrange in greased bundt pan. Bake at 350 degrees for 40 minutes.

Turn upside down on serving plate. Brush bread with butter.