Scallion and Cheddar Cheese Rolls

September 26, 2012

in Breads and Pastries, Cook What You Like, Little Bites

This adaptation of the infamous 40-minute Hamburger Buns recipe bakes up delicious scallion and cheese rolls in about an hour.  Serve with tummy-warming chili or stew on a cold night or “fresh out of the oven” as the kids whiz by snatching the rolls off the cooling racks. These aromatic rolls also make tasty sandwiches, assembled on the spot, while tailgating or wine tasting.  Think: sliced roasted chicken, basil mayo, and a dollop of hot and sweet Jalapeno Pepper Jam – the sandwich is a delicious confluence of flavors!

With only one short rising, the rolls require minimal effort.  Make the dough, stir in the scallions and cheese, and shape portioned dough balls into ropes winding them into concentric circles, let rise, and bake. Your house will smell wonderful in no time!

This recipe makes 8 hamburger size rolls, 16 snack size rolls, and 24-32 sliders.

Recipe: Scallion and Cheddar Cheese Rolls

Summary: Tender and light rolls studded with scallions and cheddar cheese

Ingredients

  • 2 Tablespoons active dry yeast
  • 1 cup plus 2 Tablespoons warm water (110º F to 115º F)
  • 1/4 cup vegetable oil
  • 2 Tablespoons granulated sugar
  • 1 egg, large
  • 1 teaspoon salt
  • 3 1/2 – 4 cups unbleached flour (may substitute 1 1/2 cups whole wheat flour for 1 1/2 cups unbleached flour)
  • 3/4 cups thinly sliced scallions (green onions)
  • 1 3/4 cups shredded cheddar cheese

Instructions

Put warm water in a small bowl, sprinkle yeast over water.  Let stand 5 minutes to proof; yeast should be creamy and foamy on top.

In a large mixing bowl or in the bowl of a stand mixer, add proofed yeast, oil, sugar, egg, salt and enough flour to make a soft dough.  Start with 3 1/2 cups of flour and add more if necessary.

Turn onto a floured surface and knead until smooth and elastic, about 5-7 minutes. If using a stand mixer, mix with dough hook until smooth and elastic. In either version, when finished kneading, stir in sliced onions and shredded cheese.

On a lightly floured surface, shape dough into a log about 18 inches long. Divide dough into even portions. Roll each portion into a rope 6-8 inches long. Hold down one end and wrap the rope around it, making a spiral tucking the end under the spiral.  Alternatively, roll each portion into a ball and flatten slightly for a hamburger bun look.

Place rolls 3 inches apart on a baking sheet that is non-stick or lined with a Silpat or parchment paper. Cover rolls with a clean dry dish towel and let rise 20 minutes (the rolls won’t double in size).

Remove dish towel and bake rolls at 425º F until golden brown, from 8-12 minutes. Remove from baking sheet and place rolls on wire racks to cool.

 

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{ 1 comment… read it below or add one }

pollybee September 27, 2012 at 1:24 PM

Delicious mouthful size. Thanks for sharing.

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