Vermont Cheese Rolls

One of my favorite poems, that we read in English 201, was the Rubaiyat by Omar Khayyam..."a jug of wine, a loaf of bread and thou." Of course, for my hubby, a good sharp cheddar is what he'd add and so I did one better--I added some Vermont Cheese Powder!

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. 

The chill of the day called for homemade bread and I felt the need to knead:-D  I look through the pantry and pulled out some bread flour, sugar, honey from Natalie, and the cheese powder.  Hubby likes rolls and they bake quicker, which with my work load, was perfect.  Easily, this recipe would make two loaves, if you prefer.

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
1 egg
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.

The dough should easily come out of the bowl and both the dough hook and bowl should be clean.  Knead several minutes until the dough is smooth (as my mother said, "a baby's bottom!")

Brush melted butter inside a large bowl or dough bucket and place the dough, right-side down, then turn it right-side up and seal with plastic wrap or the lid.

Let rise about 45 minutes or until doubled.  Turn the dough out onto the bread board and divide into 12 pieces.  Form into round, flat rolls and place on a baking sheet, brushed with melted butter. Brush roll tops with the melted butter also.

Cover once more with plastic wrap and let rise about 30 minutes while you are preheating the oven to 375F-degrees.
Remove the plastic wrap and lightly brush with additional butter and sprinkle with sesame seeds, if desired.

Bake in the preheated oven for 18 minutes or until golden brown.  Remove from oven and cool completely before slicing...if you can wait!

Hubby was playing tennis tonight and the menu called for a veggie burger on the rolls with steamed broccoli and baked potato as sides.  I'm thinking a lovely pot of soup for tomorrow if the rain continues--who am I kidding, this is the Pacific Northwest, of course it'll be raining.  Enjoy!