Hot Honey & Cheddar Dinner Rolls
Soft & fluffy dinner rolls, flavoured with mature cheddar cheese & glazed with hot honey butter! These rolls are packed full of flavour & are perfect for sharing.
Servings: 17 Rolls
Equipment
- Stand Mixer
- 9" Circular Baking Tin
- Digital Food Probe
- Pastry Brush
Ingredients
Tangzhong
- 20 g Strong White Bread Flour
- 40 g Whole Milk
- 40 g Water
Dough
- 410 g Strong White Bread Flour
- 25 g Caster Sugar
- 8 g Fine Sea Salt
- 7 g Instant Yeast
- 1 tsp Skimmed Milk Powder (Optional - See Notes)
- 1 Large Egg
- 115 g Whole Milk
- 60 g Water
- 50 g Unsalted Butter (Softened)
- 100 g Cheddar (Grated)
Egg Wash & Topping
- 1 Egg
- 1 tsp Cold Water
- 30 g Grated Cheddar (Optional)
Hot Honey
- 30 g Unsalted Butter
- 40 g Hot Honey (See Notes)
- A Pinch Of Sea Salt
Instructions
Tangzhong
- Place the flour, milk & water into a small saucepan & whisk to combine. Cook over a low heat until you have a thick paste, stirring constantly with a spatula. Transfer to a bowl & leave to cool to room temperature.The tangzhong will take around 20 minutes to cool.
Dough
- Add the flour, sugar, salt, yeast, milk powder, egg & cooled down tangzhong into the bowl of a stand mixer.
- Add the milk & water into a jug, warm in a microwave to 38°c/100°f then pour into the flour.You can also do this in a pan, over a low heat.
- Using the dough hook, mix the dough on a medium speed until smooth & starting to come away from the sides of the bowl. This will take around 5 minutes.
- With the mixer still running, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all of the butter has been incorporated, keep mixing until the dough passes the window pane test. This will take another 5-10 minutes.
- Once the dough is ready, add in the grated cheddar then mix on a low speed until incorporated. This will only take a minute or so.
- Cover the bowl with a towel (or a piece of clingfilm) then leave to prove at room temperature until doubled in size. This will take 45 minutes - 1½ hours, depending on how warm your kitchen is.
Shaping
- Whilst your dough is proving, grease a 9" circular baking tin with butter and line the bottom with baking parchment.
- Once the dough has risen, knock it back then transfer to a lightly floured work surface. Using a bench scraper, divide the dough into 17 equal pieces, each weighing around 50 grams.
- To shape, take a piece of dough & bring the edges into the middle. Flip the dough over & use cupped hands to shape into a tight ball. Repeat this process with the remaining pieces of dough.Dragging the seam on the work surface helps increase surface tension.
- Next, place the balls of dough into the greased tin. Place one dough ball in the middle of the tin then 5 around it then the remaining 11 dough balls around the outside. There should be a small gap between each piece of dough (around 5mm).
- Cover the tin with clingfilm (or a tea towel) then leave to rise at room temperature until the dough has risen by roughly 50% & the dough balls are all touching each other. This will roughly take 45 minutes - 1 hour.
Baking
- Whilst your dough is proving, preheat an oven to 180°c/160°c fan (356°f/320°f).
- To make the egg wash, add the egg & water into a bowl then whisk to combine.
- Once the rolls have risen, brush the tops with egg wash, sprinkle over the grated cheese (if using) then bake in the preheated oven for 20-25 minutes, until risen & a deep, golden brown on top.
Hot Honey Butter
- Whilst your rolls are baking, make the hot honey butter. To do this, place the butter into a bowl, microwave to melt then stir in the hot honey.Alternatively, melt the butter in a pan on the stove.
- As soon as the rolls come out of the oven, brush the top with the hot honey butter. Sprinkle the rolls with sea salt then leave to cool slightly before serving.
Notes
1. To Cook In An Aga - Use the simmering plate to make the tangzhong. Bake the rolls in the baking oven, on the bottom set of runners.
2. Flour - You’ll need a strong white bread flour for these dinner rolls. Make sure to use one with a protein content of 13-15%. I use a Canadian bread flour from Shipton Mill.
3. Hot Honey - I used JD’s hot honey (the original Jalapeno infused honey!). Their smoked hot honey would also work really well! If you’re not a fan of spice, you can use regular honey instead.
4. Cheddar - A good quality mature cheddar cheese works best for this recipe. A different hard cheese like gruyere, comte or monterey jack will work instead. I like to sprinkle some extra cheese on top of the rolls before baking so that it goes crisp in the oven! This is optional though.
5. Yeast - This recipe uses instant yeast, which doesn’t need activating first. Dried active yeast can also be used but will need activating in the warm milk & water first. Keep in mind that dried active yeast will take slightly longer to prove as well.
6. Milk Powder - Adding skimmed milk powder to the dough is optional but helps keep the bread soft & gives it a deeper golden colour once baked. I used skimmed milk powder but whole will work as well.
7. Storage - These rolls are best served whilst they're still warm! But as these rolls contain cheese, I would recommend storing any leftovers in the fridge, in an airtight container. To serve, I like to reheat them in the microwave but you could bake them at 160°c/320°f until warm.