Soft Cheese Rolls
Jun 1, 2024 16:34:59 GMT -5
Post by maybetoday on Jun 1, 2024 16:34:59 GMT -5
Soft Cheese Rolls, you'll never buy bread roll again once you make these
Ingredients
500g / 18oz Strong white bread flour
270g / 270mls Lukewarm water / 40°C / 104°F
70g / 2½oz Mature Cheese (Grated)
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
6g / 1tsp Sugar
Add the sugar and the yeast to the warm water and stir thoroughly, once it has all dissolved, set it aside until it activates.
500g / 18oz Strong white bread flour
270g / 270mls Lukewarm water / 40°C / 104°F
70g / 2½oz Mature Cheese (Grated)
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
6g / 1tsp Sugar
Add the sugar and the yeast to the warm water and stir thoroughly, once it has all dissolved, set it aside until it activates.
Once activated, add the yeast mixture to your stand mixer bowl.
Add the flour, salt and cheese to the bowl.
Using the dough hook attachment knead the dough for 10 minutes on the slowest speed.
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
Turn out the dough from the mixer bowl onto your worktop, give it a quick knead by hand, form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it proof in a warm spot for 45 minutes the dough should at least, doubled in size (this may take longer depending on the temperature of your kitchen).
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
Turn out the dough from the mixer bowl onto your worktop, give it a quick knead by hand, form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it proof in a warm spot for 45 minutes the dough should at least, doubled in size (this may take longer depending on the temperature of your kitchen).
Lightly grease a large baking/cookie sheet
After the first rise, turn out the proven dough onto a dry, none floured surface, knock the dough back, then form it into a ball.
Divide the dough into 6 equal pieces and roll each piece into a ball (see the video for the rolling technique).
Place all six dough balls onto a lightly floured surface, give them a light dusting of flour, cover them with a light-weight cloth, let them rest for 5 minutes, this rest period, make the final shaping so much easier.
After the 5minute rest, take each dough ball and flatten it into a disk or puck shape, placing them equally spaced apart on the prepared baking tray.
Once all six are on the tray, give them a light dusting of flour, cover them with the light-weight cloth again, let them proof for 30 minutes back in the warm spot.
When there’s only 10 minutes left on the proofing time, pre-heat your oven, to 180°C / 355°F / Gas mark 4.
When the proofing is done, finely grate a little cheese on the tops of the now risen rolls.
When the proofing is done, finely grate a little cheese on the tops of the now risen rolls.
Get them into the pre-heated oven and set your timer for 18 minutes.
Once the time is up, remove from the oven, allow them to cool on a wire rack.
Once cool you can make your favourite sandwiches up.
Enjoy.
Enjoy.
