The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cheddar Cheese Rolls

restless baker's picture
restless baker

Cheddar Cheese Rolls

I made these cheddar Cheese rolls, I was happy with my dough, although I made  2 batches of doughs soi could get it right on my third try. The main issue in here was the taste of the cheese itself, I think my cheddar cheese didn't taste good, I mean it was kinda tasteless, I just have to mix some other cheeses inside it to make it taste milky and cheese, so what are your suggestions? I also brushed my rolls with some oregano and melted butter, it smelled good but the oregano after it got cooked wasn't tasting like oregano any longer, maybe next time I just use some parmesan cheese for the topping, so what do you think?

Lazy Loafer's picture
Lazy Loafer

How did you incorporate the cheese? I put cheddar in my cheese and onion bread. I first cut the cheese into about 1/2" (1 cm) cubes, then freeze the cubes in a bag. On the day I make the dough, I dump the required amount of frozen cheese into my food processor and chop it with the metal blades. It ends up with some ground into quite small bits while other pieces are bigger. Then I mix it into the dough. That gives the taste of cheese all through the dough with some nice pockets of melty cheese from the bigger bits.

Just a tip - adding a tiny bit of mustard powder can enhance the flavour of cheese too!

restless baker's picture
restless baker

dear Lazy Loafer I didn't mix the cheese with the dough after I made the dough I cut around 5 grams of cheese and made a dough ball and just left the cheese inside it. something like this picture :

the thing is that the cheese wasn't enough, I mean 50 grams is not enough for each one peace next time I will try something around 15 grams. so what you make is something like cheese bread oh that must be so yummy. that would be so awesome if you have a picture of it to share. Nice Tip, thanks a million, I will do it next time.