Cheddar Swirl Breakfast Rolls
 
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Cheddar Swirl Breakfast Rolls

 
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cheddar swirl
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Photo shows Judy's Cheddar Swirl Breakfast Rolls baked in Z-160/Ruffled Baker 32 in RK52/Roksana

 

 

JUDY’S CHEDDAR SWIRL BREAKFAST  ROLLS

Makes 12 buns

 

DOUGH

3 C all-purpose flour

1 t salt

few grinds black pepper

1 T sugar

2-1/4 tsp (1 packet) active dry yeast

1 C milk

 

FILLING

5 T unsalted butter, melted, cooled to lukewarm, divided

½ C grated white onion

1-1/2 grated sharp cheddar cheese

2 t fresh minced dill

½ t salt

few grinds black pepper

 

Combine the flour, salt, pepper, and sugar in the bottom of a large bowl. In a small bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture into the flour, mix them together with the paddle of an electric mixer or wooden spoon until a shaggy ball forms.

 

If you are using a mixer, switch to the dough hook, and knead on low about 6 minutes, or until smooth and slightly sticky ball has formed. If you are making these be hand, turn out the dough onto a lightly floured surface and knead for another 8 minutes until smooth.

 

Place the dough in a lightly oiled bowl, cover with plastic wrap. Let it rest until doubled in size, about 2 hours. Alternatively, you could chill the dough at this point over night, up to 3 days, then bring it back to room temp and pick up where you left off.

 

Scoop the dough out of the bowl onto well-floured counter, and roll into a 12×16 rectangle.

 

Brush 4 tablespoons melted butter over the dough. Mix remaining filling ingredients and spread over the rectangle, leaving a 1/2-inch border at the short ends. Roll tightly and from one short end to another, making a 12” log. With a sharp serrated knife, carefully cut into 12 one-inch rounds.

 

Butter line the bottom of two small pans, 9” rounds or 8” square, or one 9×13 baking pan, and arrange 6 rolls in each of the smaller pans or all 12 in the larger, with an even amount of space in between. Brush tops with remaining 1 tablespoon melted butter, cover pans with plastic wrap, and let rise at room temp until doubled again, about 2 hours. When almost doubled, preheat oven to 350 degrees F.

 

Once buns have fully doubled, baked for 20 – 25 minutes, until tops are golden and cheese is bubbling from the center. Serve immediately, or serve later by reheating, or microwaving.

 

Delicious!