Photo shows Judy's Cheddar Swirl Breakfast Rolls baked in Z-160/Ruffled Baker 32 in RK52/Roksana
JUDY’S CHEDDAR SWIRL BREAKFAST ROLLS
Makes 12 buns
DOUGH
3 C all-purpose flour
1 t salt
few grinds black pepper
1 T sugar
2-1/4 tsp (1 packet) active dry yeast
1 C milk
FILLING
5 T unsalted butter, melted, cooled to lukewarm, divided
½ C grated white onion
1-1/2 grated sharp cheddar cheese
2 t fresh minced dill
½ t salt
few grinds black pepper
Combine the flour, salt, pepper, and sugar in the bottom of a large bowl. In a small bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture into the flour, mix them together with the paddle of an electric mixer or wooden spoon until a shaggy ball forms.
If you are using a mixer, switch to the dough hook, and knead on low about 6 minutes, or until smooth and slightly sticky ball has formed. If you are making these be hand, turn out the dough onto a lightly floured surface and knead for another 8 minutes until smooth.
Place the dough in a lightly oiled bowl, cover with plastic wrap. Let it rest until doubled in size, about 2 hours. Alternatively, you could chill the dough at this point over night, up to 3 days, then bring it back to room temp and pick up where you left off.
Scoop the dough out of the bowl onto well-floured counter, and roll into a 12×16 rectangle.
Brush 4 tablespoons melted butter over the dough. Mix remaining filling ingredients and spread over the rectangle, leaving a 1/2-inch border at the short ends. Roll tightly and from one short end to another, making a 12” log. With a sharp serrated knife, carefully cut into 12 one-inch rounds.
Butter line the bottom of two small pans, 9” rounds or 8” square, or one 9×13 baking pan, and arrange 6 rolls in each of the smaller pans or all 12 in the larger, with an even amount of space in between. Brush tops with remaining 1 tablespoon melted butter, cover pans with plastic wrap, and let rise at room temp until doubled again, about 2 hours. When almost doubled, preheat oven to 350 degrees F.
Once buns have fully doubled, baked for 20 – 25 minutes, until tops are golden and cheese is bubbling from the center. Serve immediately, or serve later by reheating, or microwaving.
Delicious!