Ingredients:
- 1 package active dry yeast
- 2 cups very warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 5 1/2 cups sifted flour
- 1 cup grated cheddar cheese
- 2 teaspoons cumin seeds
- butter
- egg white, slightly beaten
- 2 teaspoons medium heat ground red chile
Preparation:
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.
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Parker House Rolls
Refrigerator Rolls
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Rolls with Cheese and Cumin
Joel's Bread or Rolls
Yeast Bread Recipes
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