Cheesy Rolls

Starter

  • 1/2 cup plus tbsp bread flour
  • 1/2 tsp salt
  • 1/4 tsp instant yeast
  • 1/4 cup cool water

Dough

  • all of the starter
  • 3/4 cup warm water (105-110 degrees F)
  • 1/2 tsp salt
  • 1 3/4 cups bread flour
  • 1/4 tsp instant yeast

Filling 

  •   1 1/4 cups grated cheese (Gruyere, Parmesan, asiago, sharp cheddar, etc.)

To make the starter, combine all the ingredients in a medium bowl, and cover with plastic wrap.  It will be very dry, but resist the urge to add more water.  Allow to sit at room temperature overnight, and it will become bubbly.

To make the dough, combine the risen starter with the bread flour, water, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Once it is combined, switch to the dough hook, and knead for several minutes, until a smooth dough has formed.  Turn the dough out into a lightly greased bowl, cover, and allow to rise 1 1/2-2 hours, until it has nearly doubled in bulk.

Punch down the dough, then stretch it out onto a lightly floured surface into a 3/4-inch thick rectangle, that is about 6×12 inches.  Spritz with water, then sprinkle evenly with the grated cheese.

Starting with the long end, carefully roll the dough into a log, pinching the seam to close.  Place the log seam-side down, cover with plastic wrap or a clean kitchen towel, and allow to rise 1 to 1 1/2 hours, until it is puffy, but not doubled in size.  Towards the end of the rising time, preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.

Gently cut the log crosswise into 6 even slices, and transfer them to the baking sheet.  Spread the dough open a bit at the top, to better expose the cheese.  Spritz with warm water, and place in the oven.  Bake 15-20 minutes, or until the cheese is melted and bubbly, and the bread is golden-brown.  Transfer to a rack to cool completely

From Pink Parsley Catering. Makes 6 large rolls

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