Another one with Cheese.
Martha
* Exported from MasterCook Buster *
No-Knead Cheddar Rolls
Recipe By :
Serving Size : 8 Preparation Time :
Categories : Breads/Rolls: Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour -- unsifted
1 teaspoon active dry yeast -- bulk
1 teaspoon salt
1/2 cup water
1 cup unbleached flour -- unsifted
1/4 cup butter
1 teaspoon milk
1 package active dry yeast -- or
3 teaspoons sugar
3/4 cup milk
3 teaspoons butter
1 cup cheddar -- sharp, grated
1 each egg yolk -- lg
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 c 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 425F. for about
8 minutes or until rolls are golden brown. Serve rolls hot.
MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro
2/28/99
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