Cheddar Swirl Rolls
May 24, 2013 14:21:48 GMT -5
Post by PrisonerOfHope on May 24, 2013 14:21:48 GMT -5
Cheddar Swirl Rolls
{Note: To make ahead - prep the dough to the point before the first rise and refrigerate it for up to 3 days. Just bring to room temperature before you continue with the recipe. Also, I halved this recipe without any issues, so that's an option.}
Dough
3 cups (375 g) all-purpose flour
1 teaspoon salt
pinch of black pepper
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 cup milk
1/4 cup (1/2 stick) unsalted butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing the rolls
Filling
1/2 cup grated onion (about 1/2 medium onion)
1 1/2 cups (170 g) grated sharp cheddar cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
pinch of black pepper
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, pepper, and sugar. Mix briefly to combine. In a medium measuring cup, whisk the yeast into the milk to dissolve. Add the yeast mixture and the melted butter to the mixer and beat on low speed just until a rough dough comes together. Switch to the dough hook and knead the dough on low speed for about 5 minutes, or until it is smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the prepared bowl. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size.
Meanwhile, in a small bowl, stir together all of the ingredients for the filling. Line two 9-inch round cake pans with parchment paper and set aside.
Turn the dough out onto a lightly floured work surface. Roll into a rectangle measuring about 12x16-inches. Spread the filling evenly over the dough, leaving about 1/2-inch border at the edge. Starting with a short side, roll the dough into a tight log. Cut the dough into 12 rolls, each about 1-inch wide. Place 6 of the rolls into each of the prepared pans, spacing them out evenly. Melt the remaining 1 tablespoon of butter and gently brush it over the rolls. Cover the pans with plastic wrap and let rise for about 2 hours, or until doubled in size.
Preheat oven to 350 F when the rolls are nearly done rising.
Remove the plastic wrap from the pans, and bake the rolls for 20-25 minutes, or until they're golden brown and the cheese bubbles. Serve warm!
{Note: To make ahead - prep the dough to the point before the first rise and refrigerate it for up to 3 days. Just bring to room temperature before you continue with the recipe. Also, I halved this recipe without any issues, so that's an option.}
Dough
3 cups (375 g) all-purpose flour
1 teaspoon salt
pinch of black pepper
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 cup milk
1/4 cup (1/2 stick) unsalted butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing the rolls
Filling
1/2 cup grated onion (about 1/2 medium onion)
1 1/2 cups (170 g) grated sharp cheddar cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
pinch of black pepper
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, pepper, and sugar. Mix briefly to combine. In a medium measuring cup, whisk the yeast into the milk to dissolve. Add the yeast mixture and the melted butter to the mixer and beat on low speed just until a rough dough comes together. Switch to the dough hook and knead the dough on low speed for about 5 minutes, or until it is smooth and elastic.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the prepared bowl. Cover with plastic wrap and let rise for about 2 hours, or until doubled in size.
Meanwhile, in a small bowl, stir together all of the ingredients for the filling. Line two 9-inch round cake pans with parchment paper and set aside.
Turn the dough out onto a lightly floured work surface. Roll into a rectangle measuring about 12x16-inches. Spread the filling evenly over the dough, leaving about 1/2-inch border at the edge. Starting with a short side, roll the dough into a tight log. Cut the dough into 12 rolls, each about 1-inch wide. Place 6 of the rolls into each of the prepared pans, spacing them out evenly. Melt the remaining 1 tablespoon of butter and gently brush it over the rolls. Cover the pans with plastic wrap and let rise for about 2 hours, or until doubled in size.
Preheat oven to 350 F when the rolls are nearly done rising.
Remove the plastic wrap from the pans, and bake the rolls for 20-25 minutes, or until they're golden brown and the cheese bubbles. Serve warm!
