1 1/2 c Unbleached flour; unsifted 3 tb Butter
1 pk Active dry yeast; -OR- 1 c Unbleached flour; unsifted
1 tb Active dry yeast; bulk 1 c Sharp cheddar; grated
3 tb Sugar 1/4 c Butter
1 ts Salt 1 lg Egg yolk
3/4 c Milk 1 tb Milk
1/2 c Water
Place the grated cheese in a small bowl and cover to prevent drying then
set aside.
Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
large mixer bowl, blending thoroughly.
Measure 3/4 c of milk, water, and butter into a saucepan and heat
until the liquids are warm, 115 to 120 degrees F.
Gradually add the liquids to the dry ingredients in the mixer bowl,
beating for 2 minutes at medium speed of the electric mixer,
scraping the bowl occasionally. Add and beat in 1 cup of unsifted
flour at high speed. Beat for 2 minutes, scraping the bowl
occasionally. Mix in enough additional flour (1/2 to 1 cup
unsifted) to make a soft dough. Dough will be slightly sticky.
Put the dough into a greased deep bowl. Cover with waxed paper and
a clean towel and let stand in a warm place until the dough has
doubled, 45 to 60 minutes.
Generously grease several baking sheets. Melt the butter and set
aside.
Punch the dough down with a fist and turn the dough out onto a
lightly floured surface. Divide the dough into two equal portions.
Set one portion aside. Roll the dough into a rectangle 16x8". Brush
with about one-half of the melted butter. Sprinkle with about one
half of the grated cheddar cheese. Cut crosswise into 8 equal
portions. Cut into halves lengthwise. Fold each strip into thirds,
overlapping each side portion over the center third. Place the
rolls on a baking sheet. Repeat for the other half of the dough.
Beat the egg yolk with the tbls of milk, slightly. Brush the tops
of the rolls with the egg yolk mixture. Let rise until doubled,
about 30 minutes.
Bake at 425 degrees F for about 8 minutes or until rolls are golden
brown. Serve rolls hot.
