Cheese Rolls

Instructions

1. 1

   Combine warm milk, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: This blooming step ensures your yeast is alive and will help the dough rise properly.

2. 2

   Mix flour and salt together in a large bowl. Pour in the yeast mixture and add softened butter. Knead for 8-10 minutes until the dough is smooth and elastic.

   Tip: Knead by hand or use a stand mixer on medium speed for consistent results.

3. 3

   Cover the dough with a damp cloth and let it rise in a warm place for 45 minutes until doubled in size.

   Tip: A warm kitchen corner or turned-off oven works well for rising.

4. 4

   Mix grated cheddar and mozzarella together in a bowl with dried thyme and black pepper.

   Tip: Keep some cheese aside for topping if you prefer extra cheesy rolls.

5. 5

   Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a rectangle about 12cm x 8cm.

   Tip: Keep your work surface lightly floured to prevent sticking.

6. 6

   Place 2-3 tablespoons of the cheese mixture onto each dough rectangle, leaving a small border. Roll tightly from one long end to create a compact roll.

   Tip: Don't overfill or the cheese will leak out during baking.

7. 7

   Place rolls seam-side down on a greased baking tray, spacing them 2cm apart. Cover with a damp cloth and let rise for 20 minutes.

   Tip: The second rise makes them extra puffy and tender.

8. 8

   Preheat oven to 200°C. Brush each roll with beaten egg wash and sprinkle with sesame seeds if desired. Bake for 22-25 minutes until golden brown.

   Tip: The rolls are ready when they sound hollow when tapped on the bottom.

9. 9

   Remove from oven and let cool for 5 minutes before serving. The cheese will still be melted and stretchy inside.

   Tip: Serve warm with butter or alongside soups and stews.