Instant yeast- 1 1/8th tsp (just a little over 1 tsp)
Honey- 1/2 tbsp
Warm water- 1/2 cup
Olive oil- 1/2 tbsp - enough to grease
Garlic butter- 1/4 cup
Cheddar cheese- 1 cup
Instructions
Into the bowl of a free standing mixer add the flour, salt and instant yeast and mix well.
Add the honey and olive oil and rub into the flour mix, either using your fingers or with the paddle attachment of you mixer.
Change to the dough hook, add in the water and knead on low for a couple of seconds and then increase speed to medium and knead for about 5 minutes or till the dough becomes smooth and pliable (and releases easily from the hook).
Add some flour or water (bit by bit), if you think the dough requires either of it. (I can proudly say that I now know how to determine this..pat on the back for me).
If you are doing this by hand, then lightly flour your work top and knead the dough for about 7 minutes.
Lightly grease a mixing bowl and the dough, cover with cling film and keep aside to rise for about 2 to 3 hours. It should have doubled in size after the proofing period. (I pre-heat the oven at a really low temp for about 5 minutes, switch it off and place the bowl inside the oven. I leave it aside for about 3 to 4 hours)
Once the time is up and the dough has risen beautifully, punch it down and knead for a couple of seconds using your hand.
Line a tray with baking paper and divide the dough into 6-7 lemon size balls.
Cover with the same cling film and leave to rise for a further 30 to 45 minutes.
You can also pre heat the oven to 175C at this point.
In the mean time, melt the butter and thinly slice the cheese.
Once the dough has risen again, brush some of the melted butter onto the rolls and bake for about 20 minutes.
Take them out of the oven brush them again with more garlic butter and place them back inside for about 5 minutes. (yes double dose...that's what I'm talking about)
By this time the rolls would be nice and brown. Leave them out to cool for about 15 minutes.
Using a serrated knife gently slice the rolls, making sure you don't go all the way through the loaf. Leave an inch gap between slices.
Brush garlic butter in between and fill each gap with the cheese.
Send them back into the oven for about 3 to 5 minutes or till the cheese have all melted.
Take them out of the oven and if there is more butter, go on and glaze them.
Serve as a side to bakes or casseroles.
Notes- If using active dry yeast, then mix together the honey and water, sprinkle the yeast over it, stir to dissolve and keep aside for about 10 minutes or till the yeast starts frothing. Rub the oil into the flour-salt mix and then pour the yeast mix into it to form the dough.
Use any cheese you prefer. The more stronger, the better.
I used store bought garlic butter, because I'm lazy. Making your own is really easy. Just mix 1/4 cup of melted butter with about 1/2 tsp garlic powder, 1/2 tsp finely chopped parsley and salt to taste. I prefer using garlic powder instead of pods because i find the garlic taste too strong.
Feel free to make baguettes instead of rolls and double the recipe for larger quantities. As a rule, I always halve the recipes of any new dish I try. It's not the best way to go about it, but it somehow works for me.
Originally Submitted
10/4/2012
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