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Big Fat Cheesy Rolls

June 17, 2009
tags: ,

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Big Fat Cheesy Rolls

This recipe is adapted from The Chunky Cheese Bread recipe in Marcy Goldman’s “A passion for Baking”

  • 1 1/2 cups warm water
  • 2 tablespoons fast rise yeast
  • 1/4 cup sugar
  • 2 1/2 tsp salt
  • 1 1/2 tsp dry mustard powder
  • 2 large eggs
  • 1/4 cup veg oil
  • 2 tbsp softened butter
  • 5-6 cups bread flour (I used all purpose, all I had on hand)
  • 2-2 1/2 cups cheddar cheese, shredded and cut into small cubes

Combine water, yeast an sugar in the bowl of a mixer fitted with a paddle attachment.  Let that hang out for 2 or 3 minutes.

Add the dry mustard, salt, eggs, veg oil and butter. Mix together.

Add about 1/2 the flour and begin mixing on lowest speed.  Continue adding flour and mixing until you have a soft eleastic dough (it will feel a little bit sticky)

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Grease the bowl (you can use a non stick Pam type spray) and Cover. 

Let the dough rise for about 30 minutes

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Remove dough to a lightly floured surface and gently deflate.   Roll the dough into a large rectangle (sorry, i didn’t measure it) and cover with cheese!

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Roll it up Jelly Roll Style and pinch the edge to seal.

Slice it into Rolls approx 1 1/2″ thick.  I used dental floss to do this, it keeps from squashing them.  Place rolls on a parchment lined baking sheet and cover.  Let rise 30-45 minutes.

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Preheat oven to 350 degrees

Bake for 20-25 minutes or until light goldden brown and cheese is bubbly.

(I also snuck mine under the broiler set on low for about 1 minute to get the cheese really bubbly and perfect) 

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2 Comments leave one →
  1. June 18, 2009 1:26 pm

    All I can say is “OMGosh! Num!”

  2. Amy G (used to be Amy J) permalink
    July 6, 2009 12:45 am

    Oh Katie I think I want to try all of your recipes!! We should get the kids together!

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