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NO-KNEAD CHEDDAR ROLLS

Category:    Bread, Cheese, Yeast bread
Yield:8 servings
 
  1 1/2 c  Unbleached Flour; Unsifted          1 pk Active Dry Yeast; OR
      1 tb Active Dry Yeast; Bulk              3 tb Sugar
      1 ts Salt                              3/4 c  Milk
    1/2 c  Water                               3 tb Butter
      1 c  Unbleached Flour; Unsifted          1 c  Cheddar; Sharp, Grated
    1/4 c  Butter                              1    Egg Yolk; Lg
      1 tb Milk                           
 
  Place the grated cheese in a small bowl and cover to prevent drying then
  set aside.  Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
  large mixer bowl, blending thoroughly.  Measure 3/4 c of milk, water, and
  butter into a saucepan and heat until the liquids are warm, 115 to 120
  degrees F..  Gradually add the liquids to the dry ingredients in the mixer
  bowl, beating for 2 minutes at medium speed of the electric mixer, scraping
  the bowl occasionally.  Add and beat in 1 cup of unsifted flour at high
  speed.  Beat for 2 minutes, scraping the bowl occasionally.  Mix in enough
  additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will
  be slightly sticky.)  Put the dough into a greased deep bowl. Cover with
  waxed paper and a clean towel and let stand in a warm place until the dough
  has doubled, 45 to 60 minutes.  Generously grease several baking sheets.
  Melt the butter and set aside.  Punch the dough down wit a fist and turn
  the dough out onto a lightly floured surface.  Divide the dough into two
  equal portions.  Set one portion aside.  Roll the dough into a rectangle 16
  X 8-inches.  Brush with about one-half of the melted butter. Sprinkle with
  about one half of the grated cheddar cheese.  Cut crosswise into 8 equal
  portions.  Cut into halves lengthwise.  Fold each strip into thirds,
  lapping each side portion over the center third.  Place the rolls on a
  baking sheet.  Repeat for the other half of the dough. Beat the egg yolk
  with the tbls of milk, slightly.  Brush the tops of the rolls with the egg
  yolk mixture.  Let rise until doubled, about 30 minutes. Bake at 425
  degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls
  hot.
 

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