Tuesday, June 3, 2014

Cheddar Cheese Rolls




These cheese-stuffed rolls are my kids' favourites (mine too!) for Sunday breakfast. They are also perfect dinner rolls that you can trust. The mere mention of the rolls - warm, soft bread oozing with molten cheese - made me drool uncontrollably.

They are best eaten fresh from the oven. Although still soft, you will not get to taste the melting cheese once the bread is cool before eating. Not ideal but if you are baking these in advance or if there were any leftovers, freeze the rolls and warm them up for a few minutes in the oven before serving. Alternatively, warm them in microwave oven covered with a moist paper towel for a minute.

But trust me, there will not be any leftovers.


Cheddar Cheese Rolls
Adapted from Simply so Good

Ingredients
7 cups all-purpose flour
2 tablespoons yeast
½ cup sugar
2 teaspoons salt
2 ½ cups milk
½ cup butter
2 eggs
1 lb cheddar cheese, cut into ½-inch cubes


Method

In the bowl of an electric mixture combine, 4 cups of the flour, yeast, sugar and salt. In a medium size sauce pan melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 F (45C). Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved. Beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.

Remove the dough from the bowl and place on a counter top. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of the dough. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. This will make approximately 36-40 rolls. Place the rolls on a parchment lined baking sheet about ½-inch apart. Cover and let rise for about 30 minutes. Bake in a preheated 350 degree oven for 20 minutes or until golden. 

Meanwhile, melt the ¼ cup butter and add minced garlic. Set aside. Mix grated Parmesan cheese with parsley and set aside. When the rolls come out of the oven, immediately brush with the garlic butter and sprinkle with Parmesan cheese parsley mixture. Serve immediately. Makes about 36-40 rolls.










15 comments:

  1. Good morning, Alvin! The cheddar cheese roll looks yummy licious! This month LTU theme is butter, wish you could link up this post at
    http://jozelynng.blogspot.com/2014/06/little-thumbs-up-june-theme-butter.html

    ReplyDelete
  2. Oh wow! Those rolls look amazing! Love your photos a lot, really tempting!

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  3. Hi Alvin! These buns are a cheese lovers dream! For me, I'll have them with just butter :)

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    Replies
    1. Hi PH! Pls try making it... I'm sure you will be a convert! :D

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  4. Hi! What brand of cheese do you use? ^^ I will try this recipe out one day!

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    Replies
    1. Hi Hi! I use this "Food Friends" Sharp Cheddar which is available in cold storage and NTUC finest.

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  5. Hi Alvin,
    Oh wow!! I am drooling looking at this lovely cheese bread rolls.
    Please do link your lovely cheese bread rolls to LTU!!
    Guess you are on a long vacations now. Happy vacation to you!!
    mui

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  6. I don't eat cheese. And it's difficult. A lot of wonderful dishes are made with it. I can eat something that contains cheese but I had to remove it. I tried several times to like it but it keeps on being rejected by my palette. That roll looks really good. I just hope I can eat it. Oh, my cheese dilemma.

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    Replies
    1. Hi Lea! How's thing? Hope this recipe will change your perception/impression of cheese. :D

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  7. Hi Alvin, how could I have miss this post. The flowing cheese resembles the Lai Wang Bao filling but cheesy flavour is more yummy. Bookmarked.

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    Replies
    1. Hi Kimmy! How are you?

      Yes, similar to Lai Wang Bao but the melted cheese is not as liquid, more sticky.

      Try it!

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  8. Hi! What type of yeast did you used?

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