Cheesy Bread Rolls
- Level: Intermediate
- Yield: 12 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 547
- Total Fat
- 33
- Saturated Fat
- 19
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 126
- Sodium
- 362
- Total: 3 hr 35 min (including rising time)
- Active: 40 min
Ingredients
1/4 cup sugar
One 1/4-ounce packet active dry yeast
1/4 cup warm water (about 110 degrees F)
1 1/4 cups whole milk, at room temperature
2 teaspoons fresh thyme, minced
2 sticks (16 tablespoons) plus 2 tablespoons unsalted butter, melted and cooled
2 large eggs, slightly beaten, plus 1 egg for egg wash
2 1/2 teaspoons salt
5 cups all-purpose flour, plus extra for kneading
2 tablespoon olive oil
3 cups grated sharp Cheddar cheese
Directions
- Place the sugar and yeast in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Pour in the warm water, stir, and allow the yeast to activate and bubble, 2 to 4 minutes. Add the milk, thyme, 2 sticks melted butter, 2 eggs and 2 teaspoons salt. Mix until combined. Slowly add the flour a little at a time and mix until a dough forms and starts to release itself from the sides of the bowl. Transfer the dough to a floured work surface and knead by hand for about 1 minute.
- Coat a large bowl with 1 tablespoon olive oil. Transfer the dough to the bowl. Place a towel over the bowl and allow to rise in a warm place until the dough has doubled in size, 1 to 2 hours.
- Preheat the oven to 200 degrees F. Coat a 9-by-13-inch baking dish with the remaining 1 tablespoon olive oil.
- Flour a work surface and, using a rolling pin, roll out the dough into a rectangle roughly 18 by 24 inches. Brush the dough with the remaining 2 tablespoons melted butter, sprinkle on the remaining 1/2 teaspoon salt, and generously sprinkle with 2 cups of the grated Cheddar. Roll up the dough starting at the long side of the rectangle until it is one large log. Cut the log into 2-inch-thick pieces. Arrange the pieces tightly packed, side-by-side in the baking dish.
- Bake for 30 minutes.
- In a small bowl, whisk the remaining egg with one tablespoon of water.
- Take the rolls out of the oven. Raise the heat to 350 degrees F. Brush the rolls with the egg wash and sprinkle on the remaining 1 cup Cheddar. Bake until the rolls are golden brown and the cheese is melted and slightly brown, 15 to 20 minutes.
- Let rest for 5 minutes before serving.