cheese roll

Ingredients for 1 servings:

• 500 g flour, smooth
• 120 ml milk
• 180 ml water
• 30 g butter
• 1 tbsp salt
• 1 tsp sugar
• 7 g dry yeast (21 g fresh yeast)
• 70g Gouda

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Cheese rolls, cheese sticks. Quick and easy, in any shape imaginable, makes about 10.

Heat the milk, water, and butter together in a bowl until lukewarm (30°C, hand-warm). Melt the butter completely. Mix the flour, salt, sugar, and yeast well in a large bowl, add the water mixture, and knead thoroughly by hand (if needed; about 5-8 minutes is sufficient). The dough should be smooth, without lumps, and it should come away from the bowl and your hand without sticking; then it is well kneaded. Leave the dough in the bowl. Cover the bowl and let it rise in the slightly preheated oven (max. 30°C to speed up the process) for about 30-40 minutes. The dough should roughly double in size. Then divide it into about 10 pieces, shape it into the desired shape, and arrange the cheese in thin slices or strips (2-4 mm thick) over the dough. I’m not a fan of grated cheese, as it’s more work than simple thin slices or strips. It tastes delicious either way. Bake in a preheated oven at 220°C (top/bottom heat) until golden brown. You can also use any other cheese that’s suitable for melting.