Garlic Cheddar Rolls
This would be one of the very rare moments when I post something savoury.
A crown of cheddar cheese rolls, topped with sliced cheese and dried herbs. Breakfast fit for the kings, or at least the kings dwelling in my house.
These buns are made from my Rotiboy bun recipe. I wanted to have ultra soft rolls which can remain moist and tender overnight without having to be reheated for breakfast the next day. Because Kings don’t do things like re-heating. I dont even think they know how to work the oven.
As you can see, i have retarded shaping skills. They were supposed to be perfect rounds, not irregularly egg shaped.
Here is one of the weird eggs, haphazardly pulled apart from its circle of friends.
And what’s going on underneath that cheesy exterior?
MORE cheese of course. I absolutely loved the cave the cheese made within each bun.
I used a sliced cheese for each bun. I tore each slice into mini pieces and stuff them into the dough. The cheese will melt, coat the walls of the hollow and turn chewy, making it my favourite part of the bun.
While the buns may remain soft and moist for extended periods of time, these buns taste best when they are served warm. The cheese in them would be in its gooey, semi-molten state when warm. Poor kings, if only they knew how to on the oven.
The buns get brushed with garlic butter the minute they get out of the oven. The butter will ensure the skin of these buns to remain flexible and soft, while the garlic will just enhance the delicious aspect of these buns. Cheese, herbs and garlic. Who can go wrong with that?
For the Bread Dough
Adapted from and Indonesian Cookbook Roti Unyil by Chendawati (Please pardon my poor translation)
700 gr Bread Flour
300 gr AP Flour
250 gr Sugar
5 Egg Yolks
2 Egg Whites
150ml Evaporated Milk
275 Iced Water
20 gr Instant Yeast
10 gr Bread Softener *
50 gr Milk Powder
75 gr Butter
75 gr Margarine
50 gr Butter Substitute **
10 gr Bacom (Bread emulsifier) *
15 gr salt
*( U can omit these if you like, but i think they really helped in making the bread that much softer and moister)
** These are butter flavoured margarine.
1. Combine Ingredients A till the dough stops sticking all over the surface and starts getting tacky and elastic.
2. Gradually add ingredients B and knead till the dough gets so elastic, you are able to stretch it into a thin membrane.
3. Gather the dough into a ball, and leave it covered for its first proofing for about 30 mins.
4. Punch down the dough, and scale the dough into balls weighing 30 grams each. Let them rest for 15 minutes, covered.
5. Roll the dough, fill with sliced cheese, seal, and shape it into rounds.
6. Let it proof for a second time till it doubles in size (60 minutes).
7. Brush the surfaces with some evaporated milk, and put a square slice of cheese over it. Sprinkle with dried herbs.
8. Bake at 160 degree CELCIUS or till cooked. The surface will turn a gorgeous shade of golden brown (about 20 mins).
9. Pull bread from the oven and brush some melted garlic butter over it.
10. Store in airtight containers.