Ingredients:
For the Dough:
1 cup (240ml) warm milk (105-115°F / 40-46°C)
2 ¼ teaspoons active dry yeast (one standard packet)
1 tablespoon granulated sugar
½ teaspoon salt
¼ cup (56g) unsalted butter, melted and slightly cooled
1 large egg, at room temperature
3 cups (360g) all-purpose flour, plus more for dusting
For the Topping:
1 ½ cups (approx. 170g) sharp cheddar cheese, freshly shredded
2 tablespoons unsalted butter, melted (for brushing the rolls before topping)
Equipment:
Large mixing bowl
Stand mixer with dough hook (optional, but recommended)
Whisk
Large baking sheet (rimmed)
Pastry brush
Wire cooling rack
Instructions:
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