Rosemary Cheddar Cheese Dinner Rolls
312g (2-1/2 cups) all-purpose flour
2 tsp instant yeast
2 tbsp granulated sugar
1/2 tsp salt
1 tsp dried rosemary
1/2 cup chopped salami/smoked beef, optional.
42g (3 tbsp) unsalted butter, melted.
250ml (1 cup) warm milk
1 egg yolk for egg wash
1/2 – 1 cup shredded cheese(s) mature Cheddar + Gouda
Italian herbs + more rosemary
Baking temperature: 180°C top – bottom heat.
Baking time: 20 minutes. An oven may vary.
-In a mixing bowl: flour, yeast, sugar, salt, dried rosemary, melted butter, warm milk.
Stir for about 4 – 5 minutes. Or use a mixer with dough hook. The dough is soft but not sticky.
-Cover until double its size. Transfer to the counter. Fold into a ball.
-Divide into 16 pieces, shape into balls.
-Put on a baking pan with parchment paper or grease the baking pan if you don’t use parchment paper.
-Dab with egg yolk, add shredded cheese(s) and Italian herbs on top.
-Bake at 180°C preheated an oven, for 20 minutes until golden brown.
The texture is very soft, fluffy, and smells so good. Delicious.
Pop up in the oven 180° for 15 minutes or until warm.
Microwave at medium high for 1 minute or less.