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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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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
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.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/