These buttery white cheddar dinner rolls are really easy to make. Prepare them for your next dinner. Into the bowl of a stand mixer, add one cup of warm whole milk, 1 packet of active dry yeast and a quarter teaspoon of sugar. Give it a whisk and set it aside until it’s nice and foamy. Meanwhile, grate 226 grams of cheddar cheese and mince up rosemary by chopping them into small pieces.
Once the yeast mixture is bloomed, add a quarter cup of granulated sugar, half a cup of melted unsalted butter and two eggs then mix it up with a whisk until it’s nice and combined. Add two and three-quarters cups of bread flour and a teaspoon of salt and whisk that in then place the bowl in the stand mixer with the hook attachment.
Start mixing on low speed until the flour is incorporated and you have a smooth dough. This should take about 12 minutes or so. If you don’t have a stand mixer you can make the dough by hand but it will take more kneading time. Add the grated cheddar cheese to the dough and let it mix also adding in the rosemary.
Mix until the cheese is incorporated into the dough. Lightly oil a mixing bowl then place in the dough, cover it and let it rise in a warm place for about 45 minutes or until it doubles in size. After about 45 minutes, remove the dough from the bowl onto a work surface and divide it into 12 equal pieces. Roll each piece into a ball and place it in a buttered baking dish and continue the process.
Cover the dish with a cloth and let them rise again for another 30 to 45 minutes or until they puffed up. While they rise, set your oven to 350 degrees Fahrenheit, brush the rolls with beaten egg to give them a golden brown beautiful finish and top them with sesame seeds. Bake in the preheated oven for 25 minutes or until they are golden brown. Once they are out of the oven, brush them with melted butter. Let them cool for 10 minutes and serve.
Ingredients;
- 1 cup (240ml) Warm milk
- 1 packet active dry yeast(2 1/4 tsp)
- 1/4 tsp (4grams) granulated sugar
- 2 cups (226grams) shredded white cheddar cheese
- 1 tbsp minced fresh rosemary
- 1/4 cup (50g) granulated sugar
- 1/2 cup (1 stick/113g) Unsalted melted butter
- 2 eggs
- 2 cups bread flour
- 1 tsp salt
- 1 egg, beaten (for egg wash)
