Gramma Pat's Cheese Rolls

These are my favorite dinner rolls. I fell in love with them as a child when my gramma brought them for family holidays and dinners. Hidden inside a normal looking dinner roll are caverns of cheese; as a kid I liked to chew little openings to the caves and follow them with my finger through the roll. They are amazing as is, or warmed in the oven. I also like them split open and toasted with butter, or as a mini sandwich bun.

Combine and dissolve:
2 C lukewarm water
1/2 C sugar
1 tea salt

Then add 2 packages yeast (2.25 tea), stir to dissolve. Or alternatively, proof yeast in a small amount of warm water, then add to the rest of the water, sugar and salt.

Add 2-3 eggs and 1/4 C canola oil and mix.

Add 1 C of flour and 2 TB cornstarch and mix. Now add 4-5 more cups of flour one at a time until you reach the right consistency (it will depend on the moisture content of the flour and the humidity level).

Knead dough until it is no longer glossy.

Let rise 12 hours or overnight in the fridge.

Cut off small chunks (golf ball size) and stretch flat. Push several chunks or crumbles of sharp cheddar cheese into the dough. Wrap up dough around cheese, and shape into dinner roll ball shape.

Let rise 15-20 minutes-- they will poof up slightly.

Bake at 350 F for about 17 minutes, or until golden brown on top.

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