Cheese Rolls ala Mary Grace
Cheese Rolls ala Mary Grace
Ingredients
For the Dough
- 400 g all purpose flour
- 100 g bread flour
- 80 g caster sugar
- 10 g instant yeast
- 5 g salt
- 1 large egg, (60g)
- 200 ml full cream milk, cold
- 60 g unsalted butter
For the Filling
- 250 g cheddar cheese, cut into small rectangular strips
For the Butter Glaze
- 60 g unsalted butter
- 30 g powdered sugar
- 30 g condensed milk
For the Topping
- 50 g grated cheddar cheese
Instructions
- 1
In the bowl of a stand mixer, combine the all purpose flour, bread flour, caster sugar, instant yeast, and salt.
⏱️ 5 min
- 2
In a separate measuring cup, crack the large egg and add the cold full cream milk. Mix well to combine.
⏱️ 2 min
- 3
Pour the wet egg and milk mixture into the stand mixer bowl with the dry ingredients. Mix on low speed until a shaggy dough forms.
⏱️ 3 min - 4
Add the unsalted butter to the dough. Continue to knead in the stand mixer for 10-15 minutes until the dough is smooth and elastic. Perform the "windowpane test" to ensure it's properly kneaded (the dough should stretch thin enough to see through without tearing).
⏱️ 15 min
- 5
Form the dough into a ball and place it in a greased bowl. Cover the bowl tightly with cling wrap. Let it proof for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 6
Gently punch down the proofed dough to release the air. Divide the dough into 12 equal pieces, each weighing approximately 60-65g.
⏱️ 10 min
- 7
Roll each piece of dough into a smooth ball.
⏱️ 5 min
- 8
Arrange the dough balls on a baking tray. Cover them with cling wrap and let them proof for 30 minutes.
⏱️ 30 min
- 9
While the dough is proofing, cut the cheddar cheese into small rectangular strips for the filling.
⏱️ 5 min
- 10
Take one proofed dough ball and gently flatten it into a rectangular shape. Place a strip of cheddar cheese in the middle of the flattened dough.
⏱️ 5 min
- 11
Tightly roll the dough around the cheese, pinching the ends firmly to seal the cheese inside. Place the shaped cheese roll on a baking tray lined with parchment paper. Repeat for all dough balls.
⏱️ 10 min
- 12
Cover the shaped cheese rolls on the baking tray with cling wrap. Let them proof for another 30 minutes.
⏱️ 30 min
- 13
Preheat your oven to 160°C. Bake the cheese rolls for 15-20 minutes, or until golden brown.
⏱️ 20 min•🌡️ 160
- 14
In a bowl, combine the unsalted butter, powdered sugar, and condensed milk. Mix with a spatula until smooth and well combined.
⏱️ 5 min
- 15
Once the cheese rolls are baked, brush them generously with the prepared butter glaze. Immediately sprinkle the grated cheddar cheese on top of each glazed roll.
⏱️ 5 min
Kitchen Tools
Cheese Rolls ala Mary Grace
For the Dough
- 400 g all purpose flour
- 100 g bread flour
- 80 g caster sugar
- 10 g instant yeast
- 5 g salt
- 1 large egg, (60g)
- 200 ml full cream milk, cold
- 60 g unsalted butter
For the Filling
- 250 g cheddar cheese, cut into small rectangular strips
For the Butter Glaze
- 60 g unsalted butter
- 30 g powdered sugar
- 30 g condensed milk
For the Topping
- 50 g grated cheddar cheese
Instructions
- 1
In the bowl of a stand mixer, combine the all purpose flour, bread flour, caster sugar, instant yeast, and salt.
⏱️ 5 min - 2
In a separate measuring cup, crack the large egg and add the cold full cream milk. Mix well to combine.
⏱️ 2 min - 3
Pour the wet egg and milk mixture into the stand mixer bowl with the dry ingredients. Mix on low speed until a shaggy dough forms.
⏱️ 3 min - 4
Add the unsalted butter to the dough. Continue to knead in the stand mixer for 10-15 minutes until the dough is smooth and elastic. Perform the "windowpane test" to ensure it's properly kneaded (the dough should stretch thin enough to see through without tearing).
⏱️ 15 min - 5
Form the dough into a ball and place it in a greased bowl. Cover the bowl tightly with cling wrap. Let it proof for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 6
Gently punch down the proofed dough to release the air. Divide the dough into 12 equal pieces, each weighing approximately 60-65g.
⏱️ 10 min - 7
Roll each piece of dough into a smooth ball.
⏱️ 5 min - 8
Arrange the dough balls on a baking tray. Cover them with cling wrap and let them proof for 30 minutes.
⏱️ 30 min - 9
While the dough is proofing, cut the cheddar cheese into small rectangular strips for the filling.
⏱️ 5 min - 10
Take one proofed dough ball and gently flatten it into a rectangular shape. Place a strip of cheddar cheese in the middle of the flattened dough.
⏱️ 5 min - 11
Tightly roll the dough around the cheese, pinching the ends firmly to seal the cheese inside. Place the shaped cheese roll on a baking tray lined with parchment paper. Repeat for all dough balls.
⏱️ 10 min - 12
Cover the shaped cheese rolls on the baking tray with cling wrap. Let them proof for another 30 minutes.
⏱️ 30 min - 13
Preheat your oven to 160°C. Bake the cheese rolls for 15-20 minutes, or until golden brown.
⏱️ 20 min•🌡️ 160 - 14
In a bowl, combine the unsalted butter, powdered sugar, and condensed milk. Mix with a spatula until smooth and well combined.
⏱️ 5 min - 15
Once the cheese rolls are baked, brush them generously with the prepared butter glaze. Immediately sprinkle the grated cheddar cheese on top of each glazed roll.
⏱️ 5 min