<\/p>\n\n\n\n
(Yield: 12 generous rolls)<\/p>\n\n\n\n
For the Dough:<\/strong><\/p>\n\n\n\n \u00b7 4 cups (500g) bread flour (all-purpose flour works, but bread flour yields a better chew) For the Filling & Topping:<\/strong><\/p>\n\n\n\n \u00b7 2 \u00bd cups (about 10oz\/285g) freshly grated sharp or extra-sharp cheddar cheese (block cheese, not pre-shredded) <\/p>\n\n\n\n Phase 1: Making the Dough<\/strong><\/p>\n\n\n\n 1. Activate the Yeast (if using active dry): In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5-10 minutes until foamy. (If using instant yeast, you can skip this step and add it directly to the dry ingredients.) Phase 2: Shaping & Second Rise<\/strong><\/p>\n\n\n\n 1. Punch & Incorporate Cheese: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Flatten it into a rough rectangle. Sprinkle about two-thirds of the grated cheese and all the herbs (if using) over the dough. Phase 3: Baking & Finishing<\/strong><\/p>\n\n\n\n 1. Bake: Brush the tops of the risen rolls lightly with milk or an egg wash (1 egg beaten with 1 tbsp water). Bake for 22-28 minutes, rotating the pan halfway through, until the rolls are deep golden brown on top and sound hollow when tapped. <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients (Yield: 12 generous rolls) For the Dough: \u00b7 4 cups (500g) bread flour (all-purpose flour works, but bread flour…<\/p>\n","protected":false},"author":1,"featured_media":5205,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/4754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4754"}],"version-history":[{"count":0,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/4754\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/5205"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u00b7 1 tablespoon (12g) granulated sugar
\u00b7 2 \u00bc teaspoons (7g\/1 packet) instant or active dry yeast
\u00b7 1 \u00bd teaspoons (9g) fine sea salt
\u00b7 1 cup (240ml) warm whole milk (about 110\u00b0F\/43\u00b0C)
\u00b7 \u2153 cup (75ml) warm water
\u00b7 \u00bc cup (60g) unsalted butter, melted and slightly cooled, plus more for brushing
\u00b7 1 large egg, at room temperature<\/p>\n\n\n\n
\u00b7 2 tablespoons fresh chives or parsley, finely chopped (optional)
\u00b7 1 tablespoon melted butter for brushing after baking
\u00b7 Flaky sea salt for sprinkling (optional)<\/p>\n\n\n\nMethod & Instructions<\/strong><\/h4>\n\n\n\n
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. If using instant yeast, whisk it in here.
3. Mix Wet into Dry: Pour the yeast mixture (or milk\/water if using instant yeast), melted butter, and egg into the flour mixture. Mix on low speed until a shaggy dough forms.
4. Knead the Dough: Increase speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky. (Alternatively, turn dough onto a floured surface and knead by hand for 10 minutes.)
5. First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.<\/p>\n\n\n\n
2. Fold: Fold the dough over itself like a letter (in thirds) to enclose the cheese. Gently roll or pat it out again and sprinkle with the remaining cheese. Fold again 2-3 times until the cheese is distributed in layers and pockets.
3. Divide: Divide the dough into 12 equal pieces (a kitchen scale ensures even baking).
4. Shape: Cup each piece of dough in your hand, pinching the seams together underneath to create a tight, smooth top. Place the rolls seam-side down in a generously buttered 9\u00d713 inch baking dish or on a parchment-lined baking sheet, leaving a little space between them.
5. Second Rise: Cover the shaped rolls and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 375\u00b0F (190\u00b0C).<\/p>\n\n\n\n
2. Cheese Topping: About 5 minutes before the end of baking, you can quickly open the oven and sprinkle a little extra cheese on top of each roll for a cheesy crust.
3. Finish: Remove from the oven. Immediately brush the hot rolls with melted butter and sprinkle with a pinch of flaky sea salt. This adds flavor and a beautiful sheen.
4. Cool: Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm. The cheese will be molten at first, then set as they cool.<\/p>\n\n\n\n