Cheesy bread rolls
Made with Manitoba flour, these rolls combine a chewy interior with a crispy cheese topping. Ideal for a sandwich that's satisfyingly cheesy and crunchy.
Manitoba flour is a high-protein, strong flour, perfect for creating chewy, well-structured rolls. It gives the dough elasticity and strength. If it's not available, regular bread flour is a fine substitute.
Method
Combine all ingredients in a mixing bowl. Use a dough hook and mix on medium speed for 10-13 minutes.
Tip!
The dough is ready when it passes the windowpane test. Wet your hands, take a piece of dough, and gently stretch it. If it doesn't break, it has passed the test! If not, knead a few more minutes.
Image courtesy of Ankarsum
Line a baking sheet with parchment paper.
Divide the dough into approximately 70-gram pieces.
To shape the dough, place your hand over it in a claw-like form. Move your hand in circular motions, initially pressing firmly to shape the dough, then gradually reducing pressure to tighten and smooth the surface.
Place each piece on the prepared baking sheet, ensuring enough space between them for proofing; they will roughly double in size.
Once all pieces are shaped, lightly mist them with water and cover with a damp towel.
Preheat the oven to 260°C / 500°F.
Allow the dough to proof for about 60 minutes.
Tip!
You can do a poke test to see if the dough is perfectly proofed.
Wet your finger and poke the dough lightly and observe what happens:
– Dough springs back quickly = underproofed
– Dough springs back very slowly = perfect
– Dough never springs back = overproofed
Top each bun with a slice of cheese, or make it two, why not.
Transfer the baking tray to the oven and immediately reduce the temperature to 240°C / 464°F.
Bake until golden brown, approximately 10-14 minutes.
Enjoy!
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