Cheddar Rolls

Discussion in 'Food and nutrition' started by WendyArch2, Apr 27, 2004.

  1. WendyArch2

    WendyArch2 Guest

    Hope this is what you were looking for.Good luck and
    happy cooking

    Title: No-Knead Cheddar Rolls Categories: Breads,
    Cheese/eggs Yield: 8 servings

    1 1/2 cup Unbleached Flour; Unsifted 3 Tbsp Butter 1 pk
    Active Dry Yeast; OR 1 Tbsp Active Dry Yeast; Bulk 1 cup
    Unbleached Flour; Unsifted 1 cup Cheddar; Sharp, Grated 3
    Tbsp Sugar
    1/4 cup Butter 1 tsp Salt 1 ea Egg Yolk; Lg
    2/4 cup Milk 1 Tbsp Milk
    3/2 cup Water

    Place the grated cheese in a small bowl and cover to prevent
    drying then set aside. Combine 1 1/2 cups unsifted flour,
    yeast, sugar, and salt in a large mixer bowl, blending
    thoroughly. Measure 3/4 cup of milk, water, and butter into
    a saucepan and heat until the liquids are warm, 115 to 120
    degrees F. Gradually add the liquids to the dry ingredients
    in the mixer bowl, beating for 2 minutes at medium speed of
    the electric mixer, scraping the bowl occasionally. Add and
    beat in 1 cup of unsifted flour at high speed. Beat for 2
    minutes, scraping the bowl occasionally. Mix in enough
    additional flour (1/2 to 1 cup unsifted) to make a soft
    dough. (Dough will be slightly sticky.) Put the dough into a
    greased deep bowl. Cover with waxed paper and a clean towel
    and let stand in a warm place until the dough has doubled,
    45 to 60 minutes. Generously grease several baking sheets.
    Melt the butter and set aside. Punch the dough down wit a
    fist and turn the dough out onto a lightly floured surface.
    Divide the dough into two equal portions. Set one portion
    aside. Roll the dough into a rectangle 16 X 8-inches. Brush
    with about one-half of the melted butter. Sprinkle with
    about one half of the grated cheddar cheese. Cut crosswise
    into 8 equal portions. Cut into halves lengthwise. Fold each
    strip into thirds, lapping each side portion over the center
    third. Place the rolls on a baking sheet. Repeat for the
    other half of the dough. Beat the egg yolk with the tbls of
    milk, slightly. Brush the tops of the rolls with the egg
    yolk mixture. Let rise until doubled, about 30 minutes. Bake
    at 425 degrees F. for about 8 minutes or until rolls are
    golden brown. Serve rolls hot.

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