Another way to savor a meal is with cheese. Cheese has a special way of flavoring many dishes and bread rolls are no exception. Making a batch of cheese rolls is a delicious addition to dinner or a special holiday meal. Everyone seems to reach for the rolls or bread basket before the actual meal is served. They serve two purposes. One is knowing that everyone sitting at the table is sure to enjoy the rolls with or without butter. And, secondly it allows time for small talk while the chef or host is putting the last minute touches on the dinner to be served.
- 3 ½ – 4 cups of flour
- 1 cup milk
- ½ cup of softened butter
- 1 ½ cups of shredded cheese (Cheddar, Italian blend, Swiss or Gruyere)
- ¼ cup of sugar
- 2 eggs
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 2 eggs
- Start by warming the milk in the microwave for about 20 seconds.
- Then pour the milk into large mixing bowl and stir in the sugar, yeast and salt.
- Once mixed set the bowl aside to sit for 5 minutes; the mixture will get a foamy appearance from the yeast.
- Then add the butter and 1 of the eggs and stir on low with a dough hook attachment with a hand or stand mixer.
- Add 1 ¼ cups of the shredded cheese to the butter mixture and stir just long enough to incorporate.
- Gradually add the flour to the cheese mixture a ½ cup at a time. Continue adding more flour until the dough forms and pulls away from the sides of the mixing bowl..
- Set the mixing bowl aside; cover it with a cheese cloth or clean dish towel.
- Let the covered dough sit for 1 ½ hours to double in size.
- Grease the bottom of a large baking pan or cookie sheet with real butter.
- Once the dough has doubled in size, punch it down onto a floured surface.
- Knead the dough with a little flour until it no longer feels sticky.
- Preheat oven to 350’.
- Divide the dough out into 24 sections. Try to make them as even as possible.
- Again on a floured surface roll each section out into a long roll or rope like strip.
- Take each strip and roll into a close spiral and place on the baking sheet. (Don’t place more than 12 rolls on each baking sheet)
- Cover the rolls on the baking sheet with a cheese cloth and let sit once again for 1 hour until the raw dough rolls are doubled in size.
- When the dough is almost doubled in size and ready to bake beat together the other egg and the water in a small bowl.
- Using a pastry brush give each roll an egg wash by brushing the surface of them lightly with the egg mixture.
- Take the remainder of the shredded cheese and sprinkle over the egg wash so the cheese will adhere to the tops of the rolls.
- Bake in the oven for 15-20 minutes or until the rolls are lightly browned.
- Remove the baking tray from oven and transfer the rolls to a wire rack to cool slightly.
- Place rolls in a cloth napkin lined bread basket and serve warm.
- Before placing rolled dough on cookie sheets wet the ends of the dough ropes with a little water and pinch the ends gently. This will keep the ends of the dough ropes in place.
- Be creative and make your own shapes. Tie some in knots or follow the shape of a pretzel.
- These rolls are delicious as is or with a little butter.
- Perfect on the side when serving soups, stews, any pasta with sauce dish or meat dish with gravy.
- Divide the dough into 12 long rope strips and made braided bread instead of individual rolls.
- Then again you can place the dough into butter lined baking sheet and let dough cook into a loaf of bread. Make a few slits on top or one down the center before adding the egg wash for a fresh out of the bakery look.
- Finally you can just roll the dough out to ½ an inch in thickness and use a cookie cutter or biscuit cutter to cut out more traditional shapes.
- Rolls can also be rounded too. Just take a small amount of dough about what a medium size meatball would be.
Families in Winona love rolls, bread or some sort of biscuit with their meals. The SuperValu is always stocked with the necessary ingredients to pull this recipe off easily.
© 2012 Beverly Mucha / All Rights Reserved
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