These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.
- 4-1/4 to 4-3/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 teaspoons salt
- 1 teaspoon coarsely ground pepper
- 1-1/2 cups 2% milk
- 1/4 cup butter, cubed
- 2 eggs
- 1/2 cup shredded cheddar cheese
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
- Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.
- Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
- Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Braided Peppery Cheese Rolls in Best of Country Breads 2000, p57
Reviews for Braided Peppery Cheese Rolls
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 29, 2013
"My family all loved these rolls. They are easy and fun to make and are very tasty! I made them as written and am very pleased with the results!"