Saturday, March 26, 2011

Cheese Rolls

Homemade Rolls + cheese in the middle = pure happiness.  Enough said.
Cheese Rolls:
Source: King Arthur Flour Baker's Companion

4 1/2 t yeast
1/2 warm water (95 to 105 degrees)
1 t sugar
1/2 c flour
1 c lukewarm milk
1/4 c butter
1 t salt
1/3 c sugar
1 large egg, beaten
4 to 5 c flour

8 oz cheddar cheese (or mozzarella if you'd like)

2 T butter
1/4 c Italian-flavored bread crumbs
1/4 Parmesan cheese
1 egg yolk, beaten with 1 T water

Combine all ingredients and knead until soft and elastic.  I threw all my ingredients, in order, into my bread machine and let it do the hard work.  Bless the woman that got me that as a wedding present!  Let the dough rest in a warm place for 20 minutes or until it has doubled in size.

Take out the dough and break it into 16 pieces.  If you think I don't know how to count based on the picture below, I do (contrary to my four-year old's belief).  I halved the recipe and made 9 rolls in a 9 inch pan instead of 16 rolls in a 9 x 13 pan.  Our little family cannot eat 16 rolls.  Not that they weren't delicious because they were.   Grease the pan that you're going to use.

Cut the cheese (ha!) into 16 1-inch squares.  Place one piece of cheese in the center of each roll. 

 Press the cheese into the middle of the roll.  Pinch the bottom of the sides together and create a tight seam. 
 Place the rolls, piched side down, into the pan you've prepared.
 Let them rest for 20 minutes, or until doubled in size. 

Meanwhile, back at the ranch, combine the topping ingredients in a small saucepan.  Melt the butter.  Add the Parmesan cheese and bread crumbs.
 Stir to evenly combine the butter with the cheese and crumbs.  Isn't that a lovely crumbly topping?
 Once the rolls are doubled in size, take them out of the warm spot.  I always place mine in the microwave with a glass container of boiling water... works like a charm.
 Using a pastry brush, gently brush the tops of the rolls with the egg yolk/water mixture.
 Sprinkle the crumb topping over the rolls.
 Bake in a 375 degree oven for 15-18 minutes or until golden brown on top. 

These rolls turned out lovely.  They were tender on the inside, slightly crunchy from the topping, and it has cheese in the middle!  Bonus!  My daughter was sad because she didn't find any cheese at first.  When she found it, you'd think she struck gold.  Well, my dear, you kind of have.  :)
This dough was amazing.  You could use it to make plain rolls, breadsticks, or even a loaf of bread.  It's a keeper recipe!

No comments:

Post a Comment