Cheesebrädl

Ingredients for 4 servings:

• 500 g wheat flour, type 550
• 250 ml water, lukewarm
• 100 g cheese, grated
• 50 g butter, soft
• ½ cube of fresh yeast, approx. 20 g
• 20 g brown sugar
• 10 g salt
• 50 g cheese, for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

cheese rolls

Stir the cheese, butter, yeast, sugar, and salt into the lukewarm water. Add the flour and knead into a dough. Lightly coat with flour, cover, and let rise for 30-45 minutes. Then knead again and, depending on your preference, roll out into 10-20 rolls. Cover and let rise on a floured surface for about 30 minutes. Preheat the oven, depending on your baking method. Now, flatten the risen rolls with your thumb in the center to form a small hollow. Sprinkle the grated cheese into the center and place it in the oven. This way, they won’t rise as much, and the cheese won’t run. Regarding the baking time, I can only give information about the baking stone method, as I haven’t made the rolls any other way. I preheat my oven to full, and I start by doing this before I begin rolling the rolls. According to the oven thermometer, my oven reaches 270°C (515°F). The cheese rolls go in there for 12-15 minutes, depending on their size.