We had a lightning strike take out our modem and I have been without the internet for nearly a week. The twitching is less now but the withdrawals are still bad. I have been posting from Starbucks which has free wifi but the coffee is ridiculous! Not that I drink coffee anymore. I gave it up for tea which is more ecologically sound and costs a lot less. Also hoping cutting out all that sugar and creamer will help the old waistline. I never could learn to drink my coffee black or with less than 2 creamers and 3 sugars so I think tea is a more sound option. Lets me eat more cupcakes! We had a power outage last night and took the werewolves out for a treat so they would not keep whining about the TV being off. Let them all have candy filled ice cream blasts and tater tots. The smallest werewolf thought dunking his tater tots into the M&M ice cream mess was delicious! Made me glad I was lactose intolerant! Goog, the middle were, tried it too but he it made him gag and he told me “Let’s not tell anyone about this” so, of course, I am telling everyone about it! Anyhow they stayed up past bedtime on a school night and were all hyped up on sugar so we will see how well the two schoolboys do this morning. Now on to the recipe which was a request by another dear friend in honor of her mother who, I am told, made the best cheese rolls ever. Mine will never live up to hers but they were darn good. You will need:
2-2 ½ cups of bread flour (or all-purpose if that is what you have)
1 cup whole wheat flour (again this is optional)
¼ cup sugar
¼ cup of butter
1 teaspoon salt
1 package of regular yeast (2 ¼ teaspoons)
½ cup milk
½ cup water
1 large egg
1 cup of shredded cheddar cheese (I used a really sharp Irish cheddar. You want to use something with a really strong flavor here or you won’t notice the cheese which is the whole point of cheese rolls)
First thing be sure you leave that egg out on the counter for at least a half an hour to come to room temperature. Take 1 cup of your flour and mix in the sugar and the yeast. Melt the butter in a pan with the water and milk until everything is around 120°. Pour this into the yeast mixture and stir. Let this sit for a few minutes on the counter until you see some bubbles forming. I do this so you can make sure your yeast is working. There is nothing worse than wasting all that flour because your yeast was dead. Once you see the bubbles you can add the salt and the egg then the rest of the flour until you get dough that is easy to handle. I did all this in my stand mixer using the dough hook. Next you need to knead the dough for five minutes so if you have the mixer and dough hook use it for this then finish on the counter. Once you have nice smooth dough you are done. Place it in a greased bowl, cover it, and let it sit in a warm place for an hour to double in size. I place mine in the microwave because it is free of drafts. Once the dough holds the imprint of your fingers it is done rising.On a floured counter roll the dough out into a rough rectangle and sprinkle on your cheese like you were making the Bear Claw Rolls (mmmm…don’t you want to go back and reread that? Yes, yes you do!).
Now just roll the dough up into a log and be sure to pinch all the open parts closed.Slice the log in half and then each half into about 6 pieces. Place the pieces into a greased muffin tin so that the cheese can be seen. Cover and let this rise for about 30 minutes.
Once they have nearly doubled heat your oven to 375° and bake the rolls for 15 minutes. I recommend that you serve these warm but they are still really good cold.