– 2 ¼ teaspoon Active rise yeast a whole packet. – ½ cup Warm water warmed to 110°F – 1 cup Milk warmed to 110°F – 4 tablespoon Unsalted butter melted and cooled – 1 cup Medium cheddar cheese grated – 4 cups All-purpose flour – 2 tablespoon White granulated sugar – ½ tablespoon Salt – 2 Garlic cloves minced – 1 teaspoon Garlic powder – 1 tablespoon Fresh rosemary chopped and packed into 1 TBSP – 1 Egg for egg wash – Grated parmesan for topping the roll
Cheddar cheese buns are wonderful supper rolls! Fluffy, tall buns with garlic, rosemary, and cheddar cheese. Topped with parmesan.
1
Pour yeast over warm water in a bowl. Wait 10 minutes to activate yeast. Let butter cool after microwave melting. Allow milk to get 110°F in the microwave.
2
Put the flour in a big bowl and sift it. Sage, garlic powder, salt, sugar, and garlic pieces should all be added. Make a hole in the middle of the dry stuff.
3
Add water/yeast, milk, butter, and cheddar. For dough hook-equipped stand mixers: Knead for 5 minutes after mixing on low until dough forms. By hand: Mix dough with a rubber spatula until firm. Use your hand to combine the dough.
4
Knead floured dough for 5 minutes.Preheat oven to 200°F. Spray a large mixing bowl with non-stick. Place dough ball in mixing bowl. Bake under a towel. Turn off the oven and prop open the door. Let rise 1h.
5
Dough will balloon. Punch down dough. Separate dough into 12 balls. Middle-pin the bottoms. Place the dough ball on the counter, cup your hand, and roll until smooth.
6
Spray a 9X13 pan with baking non-stick spray before to placing rolls. Allow to rise at room temperature for 35 minutes under a towel.
7
Preheat oven to 375°F. Beat egg in small basin. Use a pastry brush to lightly coat the rolls. Top each bun with parmesan. Sprinkle freely.Bake 20–25 minutes. Golden-topped buns are done baking. Cool slightly and serve.
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