#enriched bread dough

I made these delicious Cheddar Dinner Rolls for Thanksgiving Dinner yesterday. They are just wonderful, warm and slathered with butter; but I reckon they’d make great burger buns, too!

ngredients (makes 8 large rolls):

1 cup semi-skimmed milk, warmed

1 tablespoon active dry yeast

3 ½ cups strong white flour

1 teaspoon salt

¼ cup caster sugar

2 large eggs, lightly beaten

½ cup cold unsalted butter, cut into small chunks

sunflower oil

90 grams/3 ounces good English Mature Cheddar

1 egg

2 tablespoons milk

In a small bowl, stir warm milk and yeast together. Let sit 5 minutes, or until foamy.

In the bowl of a food processor, combine flour, salt and sugar. While on low speed, gradually add yeast mixture. then add the eggs, one at a time until dough just comes together. Increase speed and gradually add butter, until completely incorporated. the dough must be smooth and shiny, and “slap” the edges of the food processor.

Tip dough out of the food processor, into a lightly oiled large glass bowl. Cover with cling film and prove, 1 hour and a half to 2 hours, until doubled in size.

Line two baking trays with baking paper. Set aside.

Punch down dough and turn it onto a lightly floured surface. Knead, 5 good minutes. Flatten into a rough rectangle. Then, grate Mature Cheddar all over, and knead them the dough, 5 minutes more. Divide dough into 8 pieces. Working with 1 piece at a time, roll into a smooth ball. Place on baking tray, and repeat with remaining dough. Cover with cling film and prove a second time, about 25 to 30 minutes.

Preheat oven to 190°C/375°F.

In a small bowl, beat  egg with milk. Brush rolls with egg wash and bake until brown, about 20 minutes at 190°C/375°F, rotating pans halfway through baking time so they bake evenly. 

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