|This powder is the same as the packet you find in Kraft Mac & Cheese, so if you don't want to order it, use a whole packet.|
Vermont Cheese Rolls
6 cups King Arthur Bread Flour
1/3 cup Vermont Cheese Powder
1/4 cup granulated sugar
2/3 cup 2% milk
4 T unsalted butter
2 tsp. sea salt
2 T dry yeast
1/2 cup warm water (105F-degrees)
2 T honey
Additional 3/4 cup to 1 cup water and melted butter for pans
In a stand mixer, using the bread hook attachment, add the flour, cheese powder, sugar and salt and mix about 30 seconds to combine. In a 1 cup glass measure, add the warm water, the yeast, and the honey and whisk to combine. Allow the yeast to proof for 5 minutes, until foamy.
In a small sauce pan, heat the milk and butter on medium, just until "bubbles" form around the outside edge. Remove from the heat and while the mixer is running on Speed #2, add the milk and butter, then add the egg and continue to mix. Add the foamy yeast and while the mixer is running, pour additional water, about 3/4 cup or until the dough pulls away from the sides of the bowl.
Knead in the mixer an additional 2 to 3 minutes, then, turn dough out onto a lightly floured bread board.
Remove the plastic wrap and lightly brush with additional butter and sprinkle with sesame seeds, if desired.