Best 7 Mesa Grill Breadrolls Recipes

MESA GRILL BREAD/ROLLS

Steps:

• Put yeast, water and sugar in mixer bowl and let proof.
• Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
• Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
• Cover with plastic, proof for 15 minutes.
• Form loaves/rolls, cover with towel and proof for 1/2 hour.
• Score loaves/rolls,egg wash and sprinkle with additional polenta.
• Bake at 350 until golden.

PIZZA ROLLS

Steps:

• In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal., In a Dutch oven or deep cast-iron skillet, heat 1-2 in. of oil to 375°. Fry pizza rolls until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with additional pizza sauce.

SIXTEEN SPICE CHICKEN - MESA GRILL

Steps:

• In a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. Dissolve well and add a fresh chicken or it can be added completely frozen. Cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter.
• Pull chicken from the brine, rinse under cold water and dry well. Discard the brine.
• Combine the spices in a medium bowl. Note that this will make a lot of spice rub and you will not use it all. Store leftover spice rub in a tightly sealed jar and store in the freezer.
• Brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. You may find that you want to add more of the rub after cooking and serving. It's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. Place chicken on a plate and allow to sit in the fridge for an hour.
• Place the chicken on your rotisserie at 400 degrees @ 15 minutes per pound. Let go until just cooked through. Let rest 15 minutes before serving.
• NOTES: I have a plastic dish pan that I use exclusively for brining chicken. I brine all my chicken no matter if I am frying it, roasting it, or making this dish. I cannot stand dry chicken! Most often I pull a whole frozen chicken from the freezer and put it in the brine, cover and go to work. If it's chicken breast or chicken pieces, I put it in a covered glass bowl and put it in the fridge. Pieces will not keep the brine cold enough for long periods. If you plan on hanging about the house, then you want to leave the chicken pieces out until they are thawed and then place in the fridge until you are ready to cook.

MOZZARELLA BEEF ROLL-UPS

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes; drain. Stir in pizza sauce, pepperoni and oregano. , Spoon 1/2 cup mixture across center of each tortilla; top with a piece of string cheese. Fold bottom and sides of tortilla over filling and roll up. , Place on an ungreased baking sheet, seam side down. Bake until heated through, about 10 minutes. Freeze option: Cool beef mixture before assembly. Individually wrap roll-ups in foil and freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped roll-ups on a baking sheet in a preheated 350° oven until heated through. To reheat individually, remove foil and rewrap in paper towel; place on a microwave-safe plate. Microwave on high until heated through, turning once. Let stand 15 seconds.

BREAD ROLLS

Steps:

• In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
• In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
• Add yeast mixture to flour and mix.
• Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.).
• Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
• Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
• Cover loosely with plastic wrap and let rise another 15 minutes.
• Bake at 400 for about 10 minutes or until golden brown.
• Let these cool down before you remove them from the pan or they will likely tear.

MOZZARELLA CHEESE YEAST DINNER ROLLS

Steps:

• 1. Combine milk, water and butter and heat to 115 - 125 degrees. Place 1 cup flour, sugar, salt, egg and dry yeast in large bowl.
• 2. Add heated liquid and beat at medium speed for 2 minutes. Slowly stir in remaining 1 cup flour. (Dough will be sticky).**(See NOTE). Turn dough out onto a well-floured surface and knead until firm and smooth, about 10 minutes. Cover & let rest 10 minutes.
• 3. Divide dough into 12 equal balls. Flatten each ball into a circle, approximately 3-4" across. Place a mozzarella chunk in the middle and close up, pinching dough together to seal. Place in a well-greased muffin pan or on cookie sheet at least 1" apart, and put in warm place until doubled in size, about 1/2 hour to 45 minutes.
• 4. Brush tops with mixture of melted butter and olive oil. Sprinkle lightly with garlic salt. Sprinkle parmesan cheese on top.
• 5. Preheat oven to 400. Bake for 10-15 minutes or until browned. **NOTE: The dough will be sticky and wet. Turn out onto well floured surface and use well floured hands to work with the dough, using extra flour as needed. Do not use too much, as you want to keep the dough soft. This creates a very light, fluffy roll.

FRENCH BREAD ROLLS

Steps:

• Dissolve yeast in mixer with water.
• Add melted butter, sugar, dry milk, salt and pepper.
• Whisk to incorporate.
• Add 4 cups of flour and mix with dough hook.
• Add additional flour until dough leaves the side of the bowl.
• Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
• At this point the dough can be refrigerated overnight or for 2 days.
• Bring to room temperature before shaping.
• Punch down and let rise until doubled again, about 2 hours.
• Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
• Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
• Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
• Turn off oven and let rolls sit to crisp for another 5 minutes.
• Cool at least 20 minutes.
• Store rolls in plastic bag.
• To recrisp, put into 400 oven for 5 minutes.