This recipe makes 12 hearty, soft rolls that are perfect to go along with a special meal! If you can't find Comte, substitute with another alpine cheese or bandage-wrapped cheddar to achieve that same kind of savory depth.
Course: Bread, Side Dish
Keyword: cheese, yeast bread
Author: Beth Cato
1/2cupwarm milk (105-110 degrees F), can substitute half & half
1/2cupwarm water (105-110 degrees F)
1/2Tablespoonactive dry yeast
1large egg room temperature
1/4cupunsalted butter melted and divided
2 3/4cupbread flour
2Tablespoonsdried parsley or other dried herbs
4ouncesgrated Comte cheese 100 grams
flaked salt for garnish, optional
In a stand mixer, place the warm liquids and yeast. Let stand for about 10 minutes, until the yeast is nice and foamy. Add the eggs, sugar, 2 Tablespoons of melted butter, and salt. Gradually beat in the flour, cheese, and parsley, until everything is well combined.
Cover the bowl to let the dough rise for about an hour.
Line a 9x9 pan with parchment paper cut to crisscross and extend up all four sides. Apply nonstick spray.
Lightly flour a surface. Turn out the dough onto it. Use the kitchen scale to weigh the dough. Divide it into 12 equal portions, forming each into a tidy ball. Place in rows within the prepared pan, each roll touching. Cover the pan to let rolls rise for another 40 minutes to an hour.
Preheat oven at 375-degrees. Brush rolls with remaining 2 Tablespoons butter and add a sprinkle of flaked salt, if desired.
Bake rolls for 13 minutes. Check them. If they are getting quite brown, cover the pan with foil. Bake for another 13 to 15 minutes.