Ingredients
(Yield: 12 generous rolls)
For the Dough:
· 4 cups (500g) bread flour (all-purpose flour works, but bread flour yields a better chew)
· 1 tablespoon (12g) granulated sugar
· 2 ¼ teaspoons (7g/1 packet) instant or active dry yeast
· 1 ½ teaspoons (9g) fine sea salt
· 1 cup (240ml) warm whole milk (about 110°F/43°C)
· ⅓ cup (75ml) warm water
· ¼ cup (60g) unsalted butter, melted and slightly cooled, plus more for brushing
· 1 large egg, at room temperature
For the Filling & Topping:
· 2 ½ cups (about 10oz/285g) freshly grated sharp or extra-sharp cheddar cheese (block cheese, not pre-shredded)
· 2 tablespoons fresh chives or parsley, finely chopped (optional)
· 1 tablespoon melted butter for brushing after baking
· Flaky sea salt for sprinkling (optional)
Method & Instructions
Phase 1: Making the Dough
1. Activate the Yeast (if using active dry): In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5-10 minutes until foamy. (If using instant yeast, you can skip this step and add it directly to the dry ingredients.)
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt. If using instant yeast, whisk it in here.
3. Mix Wet into Dry: Pour the yeast mixture (or milk/water if using instant yeast), melted butter, and egg into the flour mixture. Mix on low speed until a shaggy dough forms.
4. Knead the Dough: Increase speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky. (Alternatively, turn dough onto a floured surface and knead by hand for 10 minutes.)
5. First Rise: Shape the dough into a ball. Place it in a lightly greased bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Phase 2: Shaping & Second Rise
1. Punch & Incorporate Cheese: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Flatten it into a rough rectangle. Sprinkle about two-thirds of the grated cheese and all the herbs (if using) over the dough.
2. Fold: Fold the dough over itself like a letter (in thirds) to enclose the cheese. Gently roll or pat it out again and sprinkle with the remaining cheese. Fold again 2-3 times until the cheese is distributed in layers and pockets.
3. Divide: Divide the dough into 12 equal pieces (a kitchen scale ensures even baking).
4. Shape: Cup each piece of dough in your hand, pinching the seams together underneath to create a tight, smooth top. Place the rolls seam-side down in a generously buttered 9×13 inch baking dish or on a parchment-lined baking sheet, leaving a little space between them.
5. Second Rise: Cover the shaped rolls and let them rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
Phase 3: Baking & Finishing
1. Bake: Brush the tops of the risen rolls lightly with milk or an egg wash (1 egg beaten with 1 tbsp water). Bake for 22-28 minutes, rotating the pan halfway through, until the rolls are deep golden brown on top and sound hollow when tapped.
2. Cheese Topping: About 5 minutes before the end of baking, you can quickly open the oven and sprinkle a little extra cheese on top of each roll for a cheesy crust.
3. Finish: Remove from the oven. Immediately brush the hot rolls with melted butter and sprinkle with a pinch of flaky sea salt. This adds flavor and a beautiful sheen.
4. Cool: Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm. The cheese will be molten at first, then set as they cool.
