cheese rolls

Ingredients for 1 servings:

• 300 ml water, lukewarm
• 1 packet of dry yeast
• 1 tsp sugar
• 600 g flour (e.g. spelt flour)
• 4 tbsp oil
• 3 tsp salt
• 1 egg(s)
• 125 g grated cheese (of your choice)
• Oil for brushing
• 1 egg(s)
• 1 tbsp milk or cream
• Salt
• 75 g grated cheese for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

Makes about 13-15 rolls, depending on size. Put the water, yeast, and sugar in a bowl. Add the remaining ingredients and knead everything well for a while until you have a smooth dough. Cover the bowl and let the dough rest in a warm place for at least 45 minutes. The dough should double in size. In a warm place, divide the dough into 13-15 rolls. I find that 80-95g per roll is sufficient. I first weigh the entire dough and then divide the amount so that I have about 80g per roll, or more if necessary. Flatten each roll and place it on a baking tray lined with baking paper. Place a maximum of 9 rolls on each tray, leaving enough space between them, as they may expand in width. Then brush with a little oil and cover. The oil prevents the rolls from sticking to the cover. Let it rise again in a warm place for about 10 minutes. If the rolls are on the taller side, then after these 10 minutes, flatten them slightly if necessary. Let it rise again for at least another 35 minutes. The longer the dough rises, the fluffier the rolls will be. Preheat the oven to 180°C fan/convection oven. Whisk the egg with salt and milk and spread it on all the rolls. Sprinkle the remaining grated cheese on top. Bake both trays together in the oven at about 180°C fan/convection oven for about 15-20 minutes, depending on the oven. You may need to remove one tray from the oven beforehand. When baking, it is recommended to place a heat-resistant bowl or tray with warm water and/or water on the bottom to create steam. Allow to cool after baking. Tip: The more aromatic the cheese, the better the rolls. If using grated Parmesan, only add it to the dough and then sprinkle it on the rolls, e.g. Gouda or Emmental, etc.