Cheddar Cheese Whole Wheat Sourdough Rolls

I’ve been making mostly all white flour breads while down here this visit in Florida.  That has been because most of the baking has been for dinner parties and I never know if guests will appreciate whole grains in their bread. So for this bake I decided to sneak a bit of KA WW into the dough, 20%.  This shouldn’t affect the softness of the rolls significantly and with the cheddar cheese both in and on the rolls I figured that they wouldn’t be able to taste the WW much at all.  I decided to put 6 g of shredded cheddar cheese inside each roll.  The void left by the cheese when the rolls baked was the only thing I didn’t like about these rolls.  Perhaps in the future I’ll just put the shredded cheese on the rolls or just incorporate the cheese into the dough.

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For four by six rolls in a 7.5 x 11.5” pan

egg wash: 1 yolk and 1 tbsp milk, beaten…

Shredded cheddar cheese 

Prepare levain the night before or if preparing early in the day, refrigerate up to 1 day before use.

Cook Tangzhong mixing WW flour and milk constantly until it becomes a thick roux.  Let cool before adding to final dough.  Or add to cold milk and egg to cool it down.

Blend room temperature butter and flour (30 g) together and set aside to incorporate after the dough is well developed.

Whisk together dry ingredients flour, sugar and salt.

To mix by hand, add the salt and sugar to the wet ingredients (milk, tangzhong and egg) to dissolve.  Next add the bread flour (190 g), WW flour and mix with a silicone spatula until no dry flour remains.  Rest 10-20 mins.  Next perform French folds until the dough is well developed.  Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed.  Gradually add the mashed potato and knead to incorporate it well into the dough.  Form into a tight ball and place in a bowl covered with plastic or a damp cloth @ 82°F for 2-3 hours, some rise will be visible. Alternatively, you could mix the mashed potato and butter and then add the mixture to the developed dough until well incorporated.

Butter a large baking pan or line the pan with parchment.  Punch the dough down and then divide into 24 equal portions.  Form each into tight boules filling each with some shredded cheddar cheese.  I put about 6 g of shredded cheddar into each roll. Place in the buttered baking pan seem side down.  Cover them and allow them to fully proof about 4-6 hours, they should pass the poke test.

About 30 mins before the end of proofing time, whisk your remaining egg and milk and then brush the small boules.

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.  If you have shredded cheddar left you can sprinkle some over the rolls as well if you like.

Bake the rolls uncovered for 35-40 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.

Remove the bread from the oven but not the pans and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary if you greased the pan with butter well. 

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