Ingredients
(Yield: 12 generous rolls)
For the Dough:
· 4 cups (500g) bread flour (all-purpose flour works, but bread flour yields a better chew)
· 1 tablespoon (12g) granulated sugar
· 2 ¼ teaspoons (7g/1 packet) instant or active dry yeast
· 1 ½ teaspoons (9g) fine sea salt
· 1 cup (240ml) warm whole milk (about 110°F/43°C)
· ⅓ cup (75ml) warm water
· ¼ cup (60g) unsalted butter, melted and slightly cooled, plus more for brushing
· 1 large egg, at room temperature
For the Filling & Topping:
· 2 ½ cups (about 10oz/285g) freshly grated sharp or extra-sharp cheddar cheese (block cheese, not pre-shredded)
· 2 tablespoons fresh chives or parsley, finely chopped (optional)
· 1 tablespoon melted butter for brushing after baking
· Flaky sea salt for sprinkling (optional)
Method & Instructions
see continuation on next page
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