cheese rolls

Ingredients for 1 servings:

• 170 ml water
• 0.8 tsp salt
• 4 g yeast
• 200 g wheat flour type 405
• 40 g wholemeal rye flour
• 20 g whole wheat flour
• 270 g Gouda, middle-aged
• Flour for processing

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

Dissolve the yeast and salt in the water. This works best if the water is lukewarm, but not hot, as this will destroy the yeast. Using the dough hook of a hand mixer, combine all the flour with the yeast and water to form a dough. Let the dough rise in a covered bowl for at least three hours. A warm place is ideal for this. Alternatively, you can preheat the oven to 50°C, turn it off again, and let the dough rise in the oven. Since the yeast causes the dough to rise considerably during this time, you shouldn’t use a towel to cover the bowl, as the dough will stick to it. After the proving time, sprinkle some flour on the dough and knead it thoroughly. You should only use enough flour to allow you to knead the dough well and not to overly stick it. It’s normal for it to stick a little, and that’s how it should be. The less flour you use, the better. If you use too much, the dough and later the rolls will become dry. Cut the Gouda into large cubes and knead into the dough. Preheat the oven to 200°C fan/convection oven. Roll out a portion of the dough at a time, cut each portion into equal-sized pieces, and roll them into a ball in your hands. Distribute 20 rolls (4 x 5) on the baking sheet and bake until the cheese is lightly browned. This takes about 30 minutes. You can easily bake two baking sheets at the same time. This dough yields approximately 20 rolls.