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Recipe: Buttery Cheddar Herb Rolls - Thanksgiving Sides

Recipe: Buttery Cheddar Herb Rolls - Thanksgiving Sides
From The Kitchn - November 9, 2017

Buttery Cheddar Herb Rolls

4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon finely chopped fresh sage or thyme leaves
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1 3/4 teaspoons salt
10 tablespoons unsalted butter (1 1/4 sticks), divided
1 1/4 cups cold whole milk
2 large eggs, lightly beaten
8 ounces shredded sharp cheddar cheese (about 2 cups), divided
Vegetable oil or cooking spray, for coating the bowl and plastic wrap

Place the flour, sugar, sage or thyme, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix on low speed until combined; set aside.

Melt 8 tablespoons of the butter in a small saucepan over low heat. Add the milk and heat until the mixture is warm to the touch but not hot (between 105F and 115F on an instant-read thermometer), about 1 minute more. Pour over the flour mixture and add the eggs. Mix on medium speed until just combined, about 1 1/2 minutes. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 10 minutes.

Remove the bowl from the mixer. Sprinkle with 1 cup of the cheese and use your hands to knead it evenly into the doughthe dough will still be slightly sticky.

Recipe Notes

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