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Cheese rolls with light and fluffy structure. They taste great right from the oven, or as a sandwich bread. You won't be disappointed!
or the last two weeks, we haven't eaten any store bought bread! I've been baking everything at home. Trying different recipes, I found this one for the cheese rolls. I decided to make the whole wheat, so they are rich in fiber and simply healthier.
To make them so good, we use here the water roux technique. They have amazing texture, and stay fresh longer!
Cheese rolls recipe
In a little sauce pan combine the strong bread flour and water. Heat over the medium heat, stirring constantly. The mixture should thicken. Remove it from the heat, when it reaches 65ºC. Cool down in the room temperature.
You will get more water roux than needed for the recipe, but you can store it in the fridge for 2 days.
Add all of the ingredients to the stand mixer bowl. Knead the dough on low speed with the hook attachment. The dough should form a soft and elastic ball. Transfer it to the greased bowl, cover with the kitchen towel and let it rise for around 1.5h.
After it has risen, divide the dough into 12-15 cm rolls and place them on the baking pan covered with the baking paper. Cover again with the towel and let them rise for around 40 min.
Make a few diagonal cuts. Brush the rolls with egg wash (beat one egg + 1 Tsp milk), sprinkle with salt, pepper, powdered paprika and grated cheese, for example mozzarella or cheddar.
Bake for 15 min in 180ºC.