cheddar garlic rolls

• 14 oz milk
• 1 1/4 tsp instant yeast
• 1 1/2 tsp salt
• 3 1/2 cups bread flour
• 1 to 1 1/2 cups grated cheddar
• 1 tsp garlic powder
• 1 tsp parsley
• 1 tsp basil
• 1 tsp oregano
• 1 tbsp melted butter (optional)

In a large bowl, heat milk in the microwave for 1 1/2 minutes. If milk is hotter than 115°F, let cool. Add in the balance of the ingredients except the butter. Using a Danish dough hook or the the handle end of a wooden spoon, mix to combine. Scrape sides of bowl as needed. Once fully incorporated, cover bowl with a clean lint free towel and put in a warm draft free location to proof for 1 1/2 hours.

Prepare a 9 X 13 baking pan by coating it with cooking spray.

Lightly flour work surface. Punch down the dough and put onto work surface. Divide dough into fifteen equal pieces.

Take each piece of dough and flatten it with the palm of your hand. Then, begin tucking under the sides into a ball shape. Make sure there is a very light amount of flour on your work surface. Using your fingers like a claw over top of your dough ball, move the dough around in small circles to assist with shaping the dough. Place the dough balls in three lines of five pieces each in your pan.

Cover the baking pan with the clean lint free towel and return to your warm draft free location. Let rise an hour.

Preheat oven to 350°F.

Bake rolls for 30 to 33 minutes. Remove from oven. Take rolls out of pan and place on a rack to cool. If you choose, melt butter and brush onto the tops of the rolls.

Recipe Hints

• This is a very sticky dough - don't be tempted to add too much additional flour
• A great place to proof dough is inside your oven with the light on
• Using a kitchen scale is a great way to determine the size/weight of each roll
• As long as your dishwasher doesn't have clean dishes in it, open the door and spray your baking pan toward your dishwasher - next time you run it, the area will self-clean

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