Braided Peppery Cheese Rolls |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns. Ingredients:
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
1-1/2 teaspoons salt |
1 teaspoon coarsely ground pepper |
1-1/2 cups 2% milk |
1/4 cup butter, cubed |
2 eggs |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.
4. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
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