| Recipe Ingredients: |
| 2 tbsp |
Yeast, Active Dry |
| 1/2 cup |
Warm Water (110 degrees) |
| 2 cups |
Warm Milk (110 degrees) |
| 2 |
Eggs, Large (room temperature) |
| 1/4 cup |
Vegetable Shortening |
| 3 cups |
Semolina Flour |
| 2 tsp |
Sea Salt |
| 2 1/2 to 3 1/2 cups |
White Flour, Unbleached |
| 2 cups |
Shredded, Sharp Cheddar Cheese (about 8 oz.) |
| 2 tbsp |
Milk |
Cooking Directions: |
| 1. |
In a large bowl, stir yeast into water to soften. Add milk, eggs, shortening, and semolina flour. Beat vigorously for two minutes. This is a sponge which has the consistency of a cake batter rather than a bread dough. Cover the sponge with plastic wrap and let rise for no less than 30 minutes, and no more than 12 hours.
Stir the sponge to deflate. Add salt, then gradually add unbleached flour, 1/4 cup as a time, until the dough begins to pull away from the side of the bowl.
|
| 2. |
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl; turn to coat. Cover with a tightly woven towel and let rise until doubled, about one hour.
Turn the dough out onto a lightly floured work surface and sprinkle with shredded cheese. Knead the dough just enough to incorporate the cheese. Cover with a towel and let rest
5 minutes.
|
| 3. |
Divide the dough into 32 equal pieces and shape each piece into a ball. Place dough on well-seasoned baking sheets (oiled) about 3" apart. These rolls with have crisp sides; for soft sided rolls, place the dough a fingers width apart so they will grown together as they rise. Cover with a towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 400F. Just before baking, brush each roll lightly with milk (optional).
Bake for 20 minutes, or until the internal temperature of the roll reaches 190F. Immediately remove rolls from baking sheets and cool on a rack.
Makes 32 rolls.
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Organic White Flour (Unbleached)
Organic all natural unbleached white flour is milled from a blend of organic hard red spring wheat classes. This flour is perfect for baking.
Sea Salt
Fine grain sea salt is obtained by the evaporation of seawater. It is the perfect substitute for plain table salt. Packed with minerals, this fine grain sea salt is known for its better taste and texture than table salt.
Semolina Flour
Semolina flour is from the milled endosperm of durum wheat. Semolina is perfect for making home made pastas.
Yeast
Active dry yeast is necessity to many baked goods. Will help make all your baked products rise.
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