December

December

November 24, 2011

Our Daily Bread

May the holidays find you in the company of those you hold dear.


Happy Thanksgiving Day and Many Blessings~


These are simply melt in your mouth delicious~

 

My Taste Tester!


SMOKED CHEDDAR ROLLS



2 (1/4-ounce) packages active dry yeast
3 tablespoons sugar
1/2 cup warm water (105° to 115°)
2 cups whole buttermilk
1/2 cup butter, melted
1 large egg
2 teaspoons salt
6 to 7 cups bread flour, divided
2 cups shredded smoked sharp Cheddar cheese
Melted butter (optional)


In a small bowl, dissolve yeast and sugar in 1/2 cup warm water; let stand for 5 minutes. In a large bowl, beat buttermilk, melted butter, egg, and salt at medium-low speed with a mixer until combined. Add yeast mixture, beating until combined. Gradually add 4 cups bread flour and shredded cheese, beating until smooth. Beat in enough remaining bread flour to make a soft dough.

On a lightly floured surface, turn out dough. Knead dough for 6 to 8 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour or until dough is doubled in size.

Spray 18 muffin cups with nonstick cooking spray.


Shape dough into 54 (1 1/2-inch) balls. Place 3 balls in each muffin cup. Cover, and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.

Preheat oven to 350°.


Bake for 12 to 15 minutes or until lightly browned. Brush hot rolls with melted butter, if desired. Let cool in pans for 5 minutes. Serve warm.


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