Chile Cheese Rolls

Combine yeast with water; stir until dissolved. Allow to sit for 5 minutes.

Add the sugar, salt, and 3 cups of flour and beat until smooth and shiny. Add the cheese and cumin seeds. Stir in 2 cups more flour. Sprinkle the remaining flour on a board and knead the dough, adding more flour if necessary, until it is smooth and shiny (about 5 to 7 minutes). Shape dough into a ball.

Rub a bowl lightly with butter and press the ball of dough into the bowl, then turn the dough over, so all sides will have a butter coating. Cover with a warm, damp dish towel. Place in a warm, draft-free area and allow to rise until doubled, about 1 1/2 to 2 hours.

Punch the dough down and let rest for 5 minutes. Rub a little butter on your hands and divide the dough into 6 equal portions. Shape each portion into an oblong and place on a lightly greased sheet pan. Make two horizontal indentations on each roll and bake in a 375° oven for about 30 minutes, or until lightly browned.

Brush each roll with egg white, sprinkle lightly with the ground chile, and return to the oven for 3 minutes. Remove and let cool.

Makes 6 rolls.

More Yeast Rolls
Quick Buttermilk Rolls
Parker House Rolls
Refrigerator Rolls
Honey Buttermilk Bread
Refrigerator Potato Rolls
Rolls with Cheese and Cumin
Joel's Bread or Rolls

Yeast Bread Recipes
Bread Recipes
Bread Machine Recipes

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