Cookbook:Cheddar and Broccoli Bread Roll

Cheddar and Broccoli Bread Roll
CategoryBread recipes
Energy114 Cal
Time35 minutes

Cookbook | Ingredients | Recipes | Bread


Ingredient Count Volume

[note 1]

Weight Baker's %
Frozen, chopped broccoli 1 package 10 ounces 283.5 g 154.28%
All-purpose flour ¾ cup 93.75 g 51%
Whole wheat flour ¾ cup 90 g 49%
Baking powder 1 tbsp 13.8 g 7.51%
Garlic powder ½ tsp 1.55 g 0.84%
Salt ¼ tsp 1.5 g 0.82%
Margarine 3 tbsp 42 g 22.86%
Skim milk 115 ml 119 g 64.76%
Shredded low fat cheddar cheese 3 ounces (90 g) 49%
Total n/a 735.09 g 400%


  1. Cook broccoli according to package directions. Drain.
  2. Preheat oven to 375°F (190°C). Have an ungreased baking sheet ready.
  3. In a large bowl, combine both types of flour, baking powder, garlic powder, and salt. Mix well.
  4. Add the margarine. Mix with a fork or pastry blender until the mixture resembles coarse crumbs.
  5. Add milk and stir until all ingredient are moistened.
  6. Place dough on a floured surface and knead a few times until the dough holds together in a ball. Add a small amount of flour if the dough is sticky.
  7. Roll dough, or press with your hands, into an 8 x 14-inch rectangle.
  8. Sprinkle cheese evenly over dough, staying 1 inch away from the edges.
  9. Spread broccoli evenly over the cheese.
  10. Starting with one long side, tightly roll up dough like a jelly roll. Pinch the ends and seam together. Place on ungreased baking sheet.
  11. Bake for 20–25 minutes, until the bottom is nicely browned. Remove to a rack to cool for 5 minutes, then slice and serve warm.

Conversion notesEdit

  1. Weight conversions from USDA National Nutrient Database. Original recipe text and ingredient order preserved, with the exception that all purpose flour and whole wheat flour were split to separate lines.