Friday, January 06, 2006

Cheese Knots

In winter weather I tend to eat alot more soup, stews, and pasta, so I am posting a delicious all purpose roll to go with them. Made these just the othe night to accompany spaghetti.

Cheese Knots

1 Tbsp active dry yeast
1 1/4 cup warm milk
1 Tbsp (brown) sugar
3/4 tsp salt
2 tsp butter
3 cups bread flour or AP flour
1/8 cup minced sweet yellow onion
1/2 cup grated sharp cheddar cheese

Activate yeast with milk and sugar then add remaining ingredients in order. Should form an elastic, slightly sticky dough ball. Let rise, punch down and then divide into rolls. Let rise again and then bake at 350 for 15 minutes or until nicely browned. Don't overhandle. Sharp cheese gives you the best flavor especially when combined with the sweet onion; medium or mild cheddar just leave something wanting but can certainly be used. I also like to add poppy seeds if I have got them.

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