Description
These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don’t have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking.
Ingredients
- ½ cup butter
- ½ cup finely chopped onion
- ½ cup water
- 1 (8 ounce) can tomato sauce
- 4 cups unsifted all-purpose flour (divided)
- 2 tablespoons white sugar
- 1 ½ teaspoons salt
- 3 (.25 ounce) packages active dry yeast
- 1 egg, at room temperature
- ¼ teaspoon vegetable oil
- ½ pound sharp Cheddar cheese, shredded
- 1 egg, at room temperature
- 1 teaspoon water
Instructions
- Heat the butter in a skillet over medium-low heat; stir in the onion
- and cook until translucent
- about 5 minutes. Pour in the water and tomato sauce
- stir to combine
- and bring the mixture to lukewarm temperature
- about 110 degrees F/45 degrees C).
- Combine 1 cup of flour
- sugar
- salt
- and yeast in the work bowl of a stand mixer
- and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough
- then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten
- and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
- Lightly spray or wipe the top of the dough with vegetable oil
- cover the mixer bowl with a cloth
- and let the dough rise until doubled
- about 2 hours.
- Punch down the dough
- cut it in half
- and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9×12 inches
- and cut the rectangle into 12 squares about 3 inches on a side.
- Grease a baking sheet
- or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square
- and fold the squares into triangles
- enclosing the filling. Pinch the edges tightly closed
- and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough
- to make about 24 rolls. Cover the rolls with a cloth
- and let stand until doubled
- about 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water
- and set aside.
- Brush each roll with the egg wash
- and bake in the preheated oven until the tops are browned and the cheese has melted
- about 15 minutes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 3 hrs 50 mins
Servings: 24