Sharp cheddar cheese is one of my weaknesses, so whenever I get a chance to add them I will try to do. This month Daring Baker’s Challenge was to make Cinnamon rolls, which were suggested by Shelley from C Mom Cook. A variation that she had given as an option was to make it savory. As diabetes is a major concern in my house, I decided to make the savory version, the cheddar Rosemary Garlic Rolls.
Nowadays I am really lazy as world cup soccer is going on in Brazil. I am a crazy soccer lover, who loved to watch all the 3 games until last week and this week there are 2 games per day. As we don’t have cable I watch them on Univision, Spanish channel. You will be wondering if I know Spanish no I don’t, still the fun and enthusiasm they show is missing in other channels. For these games I don’t care about the language, the plays itself tell a thousand words. Today I was cheering for my team USA, yes we lost to Germany by one goal, but was still was able to get into second round as Portugal beat Ghana. The next game is against Belgium, which is a good team, and I believe USA can beat them also, if we play well. It will be an exciting game which I am looking forward to.
Since Daring Bakers reveal date is today the 27th, I thought I need to make some cheesy rolls. May be sometime later I will make cinnamon rolls for my kids. I can’t say these are really healthy, as it has has lots of cheese, but is delicious. You can have a few of these rolls any time of the day, maybe as a snack with a coffee. I tried this rolls inspired by this recipe. This is really easy one; you need bread flour, whole wheat flour, salt and sugar, cold butter and egg for the dough, and for filling around 7 oz of sharp cheddar cheese and 2 tablespoon of rosemary and 3 cloves of fresh garlic. I used fresh rosemary which was grown in my garden; it is always exciting to use something from our garden. Due to two little ones who are very mischievous, gardening as before is not easy. Both sister and brother are very enthusiastic and would love to pull the plants everyday to check whether it is growing. So we planted nothing this year, and the plants all from earlier gardening session.
Coming back to the recipe, make first dough with bread flour, whole wheat flour, salt, yeast, sugar, milk and butter and then set aside for doubling in volume. It took about 2 hours in my case, as my kitchen was cold. Then make filling with grated cheddar cheese, chopped rosemary, pepper, and grated garlic. Punch down dough and spread it into thin sheet about 1/6 inch thick, then spread the filling, and tightly roll it into a cylinder and using a serrated knife and cut it into 16 inch pieces, Place it in 8×8 inch square pan as well as small skillet. Set aside for another proofing for about 45 minutes. By the end of proofing time, preheat the oven to 350 ⁰F and when you ready to bake brush with melted butter and sprinkle some cheese if you want to. Then bake for about 25 minutes and you will get a golden cheesy delight, which tastes best when they come of out oven. You can also reheat them for 20 sec in microwave to use them again.
Here comes the recipe, give it try, if you are cheese fan like me you will love it.