Rolls: Onion And Cheddar Rolls
Source of Recipe
David
List of Ingredients
2-1/2 cups bread flour
1/3-cup grated cheddar cheese
2-ounces cream cheese, softened
1-Tablespoon unsalted butter, at room temperature
3-large egg yolks
3/4-teaspoon salt
1/4-cup minced onion
2-Tablespoons mashed potatoes
1/4-cup sugar
1-Tablespoon instant nonfat dry milk
1/2-cup water
2-teaspoons active dry yeast
Glaze:
1-egg and 1-Tablespoon water, lightly beaten
Recipe
Place flour, cheddar, salt, onion, potatoes, sugar,
dry milk into a bowl and blend together. In a
separate bowl place 1/2-cup hot water and yeast,
and wait for it to foam. Add water mixture to flour
mixture and mix well. Add cream cheese, butter, egg
yolks and mix very well. Lightly grease a large
baking sheet. When the dough is finished, turn the
dough out onto a lightly floured surface. Knead the
dough for a few seconds to remove any remaining air
bubbles. Form the dough into 15 to 18 balls of equal
size and place on the prepared baking sheet. Cover
the rolls with waxed paper and set aside in a warm
place to double in bulk, about 40 to 50 minutes.
Preheat the oven to 350 degrees (Fahr). Lightly brush
the tops of the rolls with the egg glaze. Bake the
rolls for 10 minutes or until golden brown. Remove
from the baking sheet to a rack to cool. Serve warm
or at room temperature. Place in a plastic bag to store.
(Serves 15 to 18)
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