Cheddar Scallion Rolls

• Produce

  • 1 1/2 tsp Dill weed, dried

• Condiments

  • 1/4 cup Honey

• Baking & Spices

  • 2 1/2 tsp Instant yeast or active dry yeast
  • 2 cups King arthur all-purpose flour, Unbleached
  • 1 cup King arthur whole wheat flour, White
  • 1 1/4 tsp Salt

• Dairy

  • 1/4 cup Baker's special dry milk or nonfat dry milk
  • 1 cup Cheddar cheese, grated

• Liquids

  • 3/4 cup Water

• Other

  • about 9 scallions (green and white parts, trimmed and finely diced

Found on kingarthurflour.com

Description

Ingredients

• 3/4 cup lukewarm water
• 2 1/2 teaspoons instant yeast or active dry yeast
• 1/4 cup honey
• 1 1/4 teaspoons salt
• 1/4 cup Bakers Special Dry Milk or nonfat dry milk
• 1 1/2 teaspoons dried dill weed, optional
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup King Arthur White Whole Wheat Flour
• about 9 scallions (green and white parts), trimmed and finely diced
• 1 cup grated cheddar cheese, Cabot brand preferred

Directions

• Combine all of the ingredients, and mix and knead — by hand, using a mixer, or in a bread machine set on the manual or dough setting — to make a smooth, supple dough. Cover the dough, and let it rise for 1 1/2 to 2 hours, until its doubled in size. Gently deflate the dough, and turn it out onto a lightly greased surface. Divide it into 24 pieces, and roll each piece into a smooth ball. Space the rolls evenly in two 9 round cake pans, or a 9 x 13 pan. Cover the pan(s), and let the rolls rise for 30 to 45 minutes, until theyve puffed a bit. While the rolls are rising, preheat the oven to 375°F. Bake the rolls for 15 to 20 minutes, until theyre golden brown and feel firm to the touch. Remove them from the oven, and after 5 minutes carefully turn them out of the pan(s) onto a rack to cool. Yield: 24 rolls.

Nutrition