Red Leicester Cheese Sourdough Milk Rolls
I haven’t baked in quite a while with the traveling that we have recently been doing. I was tasked with bringing rolls for our family dinner at my sister’s new place up in the Muskokas and this was going to be our first visit since she and her husband moved there. Everyone is a fan of milk rolls but I wanted to make them slightly different than I have for dinners past so added red Leicester cheese to the dough and the top of the rolls. They came out pretty well although I have have underdeveloped the dough somewhat limiting the oven spring.
For 24 rolls in a 9 x 13” pan
egg wash: 1 egg and 1 tbsp milk, beaten…
Prepare the stiff sweet levain overnight or the day before and refrigerate when ready.
Cook Tangzhong mixing 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. Add the levain and break it up into small pieces with your spatula. Add the salt and dissolve.
To mix by hand, add the flour to the wet ingredients (milk, tangzhong and egg) to dissolve. Next add the 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 butter onto the dough and then fold to incorporate and then perform further French folds until well developed. Form into a tight ball and place in a bowl covered with plastic or a damp cloth @ 82°F for 3-4 hours, some rise will be visible. Alternatively, you can add the butter once the dough is moderately developed a pat at a time. Finally mixing the dough until well incorporated. Allow to bulk ferment until risen about 30-40% depending on the temperature this may take from 4-6 hours.
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. Place in the buttered baking pan seam 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. Top with the shredded cheddar cheese to your preference.
Bake the rolls uncovered for 30-35 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.
I also baked a rhubarb streusel pie with all butter crust and pastry leaves. I added a handful of strawberries to give the filling a bit more colour.
