Cheese Bread Rolls

Thursday, 20 July 2017




I had some left over of cheddar cheese that was beginning to go hard in the fridge, rather than letting them go to waste I used it to make these delicious buns.

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RECIPE

Yields:  16 small rolls

INGREDIENTS:

Tangzhong:
25g bread flour
125g water

Please refer to the method of making Tangzhong here.

Main dough:
350g bread flour
1 ½ tsp instant yeast
50g brown sugar
35g milk powder
1 tsp salt
1 egg, whisked
35g butter
80g water
150g grated cheddar cheese or parmesan cheese

Egg wash: 1 tablespoon of above whisked egg + 1 tsp water

Utensil:  8 inch square baking pan


METHOD:

1.  Put all ingredients (except cheese) and Tangzhong dough in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes.

2.  Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.

3.  Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 16 equal portions.

4.  Roll out each dough with a rolling pin into long rectangle shape. Sprinkle grated cheddar cheese on it and roll up like swiss roll.   Place all dough in the square baking pan lining with non-stick baking sheet.  Let it rise for another 50 -60 minutes or until double in size.

5.  15 minutes before baking, preheat the oven to 180°C.

6.  Brush with egg wash and sprinkle with some grated cheddar cheese.  Bake for 15 to 20 minutes, or until golden brown.

7.  Remove from the oven and transfer onto a wire rack. Let cool completely.

 

 

 

 


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