Is there anything better than warm rolls to accompany whatever fabulous concoction you've created in the kitchen? Rolls are so homey and making them yourself really shows your family and guests you're willing to go the extra mile for them. Although this recipe does take quite a while (start them in the morning for dinner rolls) there is very little active time to it, mostly it is waiting while the rolls and dough rise. I'm sending this recipe over to Susan at Wild Yeast for her weekly YeastSpotting event. Have fun baking!
Cheddar Rolls adapted from King Arthur Flour Whole Grain Baking
Makes 16 rolls
3/4 c. lukewarm water
2 1/4 tsp. instant yeast
1/4 c. orange juice
2 Tbls. honey
1 c. grated Cheddar cheese
2 c. whole wheat flour
1 c. all-purpose flour
1 1/4 tsp. salt
1/4 c. nonfat dry milk powder
1 1/2 tsp. dried dill
1. Mix the yeast, water, orange juice and honey together in a small bowl. Set aside.
2. In a large bowl mix together the Cheddar cheese, flours, salt, milk powder and dill. Add the wet ingredients and mix and knead them together until the dough is smooth (about 10 minutes)
3. Place the dough in a greased bowl and cover with Saran Wrap. Set in a warmish place to rise for 1-2 hours. It may not be doubled yet.
4. Gently deflate the dough and divide it into 16 pieces. Gently smooth the top of each roll, tucking under the ends and pinching them together. Place them on a non-stick baking pan and cover with Saran wrap to rise again. Let them rise in a warmish place for another 2 1/2 hours.
5. Near the end of the second rise, preheat the oven to 350 degrees F.
6. Uncover the rolls and place them in the preheated oven. After 20 minutes, tent them with aluminum foil and continue baking until they are deep golden brown on top, another 8-10 minutes.
7. Remove the rolls from the oven and immediately brush the tops with melted butter to keep them soft.