Title : No-knead cheddar rolls
Categories : Breads, cheese, yeast bread
Servings : 8

1 1/2 c Unbleached Flour; Unsifted 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 tb Sugar
1 ts Salt 3/4 c Milk
1/2 c Water 3 tb Butter
1 c Unbleached Flour; Unsifted 1 c Cheddar; Sharp, Grated
1/4 c Butter 1 Egg Yolk; Lg
1 tb Milk



Place the grated cheese in a small bowl and cover to prevent drying then
set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and
butter into a saucepan and heat until the liquids are warm, 115 to 120
degrees F.. Gradually add the liquids to the dry ingredients in the mixer
bowl, beating for 2 minutes at medium speed of the electric mixer, scraping
the bowl occasionally. Add and beat in 1 cup of unsifted flour at high
speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough
additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will
be slightly sticky.) Put the dough into a greased deep bowl. Cover with
waxed paper and a clean towel and let stand in a warm place until the dough
has doubled, 45 to 60 minutes. Generously grease several baking sheets.
Melt the butter and set aside. Punch the dough down wit a fist and turn
the dough out onto a lightly floured surface. Divide the dough into two
equal portions. Set one portion aside. Roll the dough into a rectangle 16
X 8-inches. Brush with about one-half of the melted butter. Sprinkle with
about one half of the grated cheddar cheese. Cut crosswise into 8 equal
portions. Cut into halves lengthwise. Fold each strip into thirds,
lapping each side portion over the center third. Place the rolls on a
baking sheet. Repeat for the other half of the dough. Beat the egg yolk
with the tbls of milk, slightly. Brush the tops of the rolls with the egg
yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425
degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls
hot.

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