Cheddar Rosemary Rolls

About a month or so ago I made Whole Wheat Dinner rolls, and they were really good by themselves, but I was thinking…..wouldn’t they be EVEN better with a little more pizzazz? Flavor? Cheese? Rosemary? I’m sorry, I get a little excited about new kinds of homemade bread…..Anyway, these are just as easy as the other rolls I made, and still have the same basic recipe, but these have a few different ingredients and more of a wow factor. All you need is a couple of hours of rising time, this means patience. Remember, good things come to those who wait!

The Ingredients: 1 pkg. Fleischmann’s instant yeast, 1/2 cup very warm water, 1/4 cup honey, 1 stick softened butter, 2 eggs,  4 cups whole wheat bread flour, 1 cup almond or coconut milk, 1 cup pre-shredded cheddar cheese (it holds up better in from-scratch bread), 1 tbsp. dried rosemary, 2 tsp. salt.

Combine yeast and warm water in the bowl of your Kitchen-aid mixer, let sit for 5 minutes. Add softened butter and honey, mix until just combined. Drop in eggs one at a time (it helps to crack the eggs into your measuring cup), mixing until just combined after each one. Add the salt, rosemary, and cheese. Mix until combined. Now add alternating amounts of milk and flour one cup at a time (2 cups of flour to 1/2 cup buttermilk), when all the flour is used, change to the dough hook. Mix for 1-2 minutes on medium speed. Cover the bowl and allow to rise in a warm place for one hour.

Turn dough out onto a floured surface, cut into equal squares, form into desired shape. Cover and allow to rise for an additional 45 minutes. When the rising time is completed, remove covering and place rolls into a 350 degree oven for 20-25 minutes. This recipe makes 20 large or 2 dozen medium rolls. Butter the rolls and serve while warm.

Just look at these scrumptious bread and butter pillows! The sideways picture shows how tall they are.:)

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