CHEDDAR AND ONION RYE ROLLS
From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time.
Provided by Sharon123
Categories Breads
Time 48m
Yield 20 rolls
Number Of Ingredients 10
Steps:
- Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
- Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
- Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
- Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
- Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
- Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
- Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
- Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!
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Ahmed Shah
shah_ahmed98@yahoo.comThese rolls were a bit dry.
Angela Mancillas
m.angela72@gmail.comI'll definitely be making these rolls again.
Atipioko Peace
p-a@gmail.comThese rolls are delicious! The cheddar and onion flavors are perfect together.
Dinesh Magar
d@yahoo.comI made these rolls for my family and they loved them! They're a great addition to any meal.
Samu Sayed
samu-sayed29@gmail.comThese rolls are perfect for sandwiches. They're sturdy enough to hold up to all your favorite fillings, but they're also soft and fluffy.
habeba lasheen
lasheen_habeba@gmail.comI'm not a big fan of rye bread, but these rolls were surprisingly good. The rye flavor was very subtle and the cheddar and onions really came through.
Eva Iara Benguria
evai@yahoo.comThese rolls are a great way to use up leftover cheddar cheese. I always have some on hand and these rolls are a great way to use it up.
Jose Carmona
c_jose@hotmail.co.ukI love the combination of cheddar and onions in these rolls. They're perfect for a quick and easy snack or a hearty breakfast.
justwhyellie
justwhyellie@yahoo.comThese rolls are so good! I made them for a potluck and they were gone in minutes. I'll definitely be making them again.
ARAF KHAN REYAN
ar76@aol.comI followed the recipe exactly and the rolls turned out great! They were light and fluffy with a nice crust. The cheddar and onion flavor was subtle but definitely there.
Jaques Richardson
rj@hotmail.comThese rolls were a bit more work than I expected, but they were worth it. The dough was a little sticky, but it came together nicely after a few minutes of kneading. The end result was a delicious, hearty roll that was perfect for sandwiches.
MOUHA
mouha73@hotmail.comI'm not usually a fan of rye bread, but these rolls were an exception. The rye flavor was subtle and complemented the cheddar and onions perfectly. I'll definitely be making these again.
Ayaan Rehman
ayaan.r@hotmail.comThese cheddar and onion rye rolls were a hit at my last dinner party! They were so easy to make and turned out perfectly golden brown and fluffy. The combination of sharp cheddar cheese and caramelized onions was divine.