For some reason cooking with yeast is a little bit intimidating to me still. I’ve successfully made sweet rolls a few times, and I have a few other yeast-based rolls I’ve tried too, but I’m still not completely confidant. These rolls were so easy though. The dough wasn’t very sticky, so it rolled out in no time and was really easy to handle.
This is the first recipe I’ve tried from the new Smitten Kitchen cookbook and I was trilled with it. As soon as I saw this recipe I knew I wanted to try it out and I’m planning to make them again for Christmas. The rolls are soft and buttery and the cheese, onion, and dill are a wonderful combination. Next time I think I’ll add some finely chopped green onion too. If you’re like me and you’re not super confidant with bread making, I would definitely encourage you to try out this recipe. It takes some time to let the rolls rise, but the ‘hands on’ time is pretty minimal and the results are impressive!
- 3 cups all-purpose flour
- 1 tsp. salt
- Pinch of black pepper
- 1 tbl. sugar
- 2¼ tsp. instant yeast (1 packet)
- 1 cup of milk, slightly warm
- 5 tbl. butter, melted and cooled to lukewarm, separated
- ½ medium onion, grated
- 1½ cups sharp cheddar cheese, grated
- 2 tsp. fresh dill
- ¼ tsp. salt
- Pinch black pepper
- Combine the flour, salt, pepper and sugar in a stand mixer. Whisk the yeast into the warm milk until the yeast dissolves. Slowly pour the milk and 4 tbl. of butter into the flour mixture and mix until a shaggy dough forms.
- Switch to the dough hook and knead the dough for about 6 minutes until the dough is smooth and slightly sticky. If you don't have a mixer, you can knead the dough by hand for about 8 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for about 2 hours.
- While the dough is rising, combine the onion, cheese, dill, salt and pepper in a bowl then refrigerate until you need it.
- When the dough has finished rising, roll it out on a lightly floured surface to form a 12 x 16 inch rectangle. Spread the filling out to within ½ inch of the edges. Starting with the short end, roll the dough in a tight log. Use a serrated knife to cut the dough into twelve 1-inch rolls.
- Line the bottom of two 9-inch cake pans with parchment paper and lightly butter the paper and sides of the pan. Arrange the buns evenly in the pans. Brush the dough with the remaining tablespoon of butter. Cover the pans with plastic wrap and let them rise in a warm place for 1½ to 2 hours until the rolls have doubled in size.
- Pre-heat the oven to 350 degrees. Remove the plastic wrap from the rolls and bake for 20 to 25 minutes until the rolls are golden brown.
Source The Smitten Kitchen