Cheese Bubble Bread
Source of Recipe
The Bread Basket
Prep: 30 minutes
Rise: 1 hour 25 minutes
Bake: 30 minutes
List of Ingredients
5-1/2 to 6-1/2 cups all-purpose flour, divided
1 package active dry yeast
2 tablespoons unsalted butter (no substitutions), softened
2 teaspoons salt
1 cup very warm water (120 degree F to 130 degree F)
1 cup milk
1 tablespoon honey
2 cups shredded cheddar cheese
1 large egg, lightly beaten
1. Combine 1 cup of the flour and the yeast in large mixer bowl. Add butter and salt. Gradually add water. Beat at low speed 1 minute. Beat in milk, honey, and 2 cups of the flour. Increase speed to high and beat 2 minutes. Gradually add enough of the remaining flour (if using handheld mixer, stir in flour with spoon) just until dough pulls away from side of bowl. (If any flour remains, that's okay. Use it for kneading.) On lightly floured surface, add cheese to dough and knead until smooth and elastic, 8 to 10 minutes.
2. Sprinkle large bowl with flour; add dough and sprinkle with additional flour. Cover and let rise in warm, draft-free place until doubled in bulk, 45 to 60 minutes.
3. Grease two 10-inch tube pans. Punch dough down. Divide into 40 equal pieces. Roll into balls. Arrange balls in single layer in prepared pans. Cover and let rise until doubled in bulk, 40 to 60 minutes.
4. Heat oven to 375 degree F. Bake 20 minutes. Brush loaves with beaten egg and bake 10 minutes more or until loaves sound hollow when tapped on bottom. Remove from pans and cool on wire racks. Makes 2 loaves, 20 rolls each.