RCI-BR.001.0167.001
No-Knead Cheddar Rolls
No-Knead Cheddar Rolls from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- & 1/2 cup Unbleached Flour; Unsifted1 unit
- 3 Tbsp
- pk Active Dry Yeast; OR 1 Tbsp Active Dry Yeast; Bulk1 unit
- Unbleached Flour; Unsifted1 cup
- Cheddar; Sharp1 cupGrated
- 3 Tbsp
- 1/4 cup
- 1 tsp
- ea Egg Yolk; Lg1 unit
- 3/4 cup
- 1 Tbsp
- 1/2 cup
Method
1
Warm the milk and water together in a small saucepan over low heat until the mixture reaches 110°F (43°C), then remove from heat.
2
Combine the 1.5 cups unbleached flour, active dry yeast, sugar, and salt in a large mixing bowl, stirring to distribute the yeast evenly.
3
Pour the warm milk and water mixture into the dry ingredients, stirring vigorously with a wooden spoon for about 2 minutes until a shaggy, wet dough forms.
4
Fold in the grated sharp cheddar cheese until evenly distributed throughout the dough, then cover the bowl with plastic wrap and let rest at room temperature for 2 hours.
120 minutes
5
Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with some of the butter.
6
Turn the dough out onto a lightly floured work surface and, using floured hands, gently divide it into 4 equal portions.
7
Shape each portion into a smooth round or oval roll by tucking the edges underneath, then place on the prepared baking sheet spacing them about 2 inches apart.
8
Let the shaped rolls rest uncovered at room temperature for 30 minutes to allow them to rise slightly.
30 minutes
9
Whisk together the egg yolk and 1 tablespoon milk in a small bowl, then brush this egg wash over the top of each roll.
10
Dot the top of each roll with small pieces of butter (about 3/4 tablespoon per roll).
11
Bake the rolls in the preheated 400°F oven for 20 to 25 minutes, or until the tops are deep golden brown.
25 minutes
12
Remove from the oven and let cool on the baking sheet for 2-3 minutes before serving warm.