Awesome rolls make awesome sandwiches, right!?!
These are so worth a little extra time.
The middle was soft and slightly chewy, loaded with flavor from the rosemary and cheese.
It would be really easy to change up the flavor too.
I'm thinking thyme and fontina next time.
Love what finishing them with egg wash and extra cheese does to the tops.
I ended up using them for marinated steak sandwiches that I served with a Peppadew Chipotle Cream Cheese Spread. It was such a simple sandwich but so delicious.
I marinated the steak (sirloin petite) with 1/2 can of beer, some Worcestershire sauce, lots of minced garlic, salt and pepper for about an hour. They were cooked to medium rare out on the grill, then sliced about 1/4 inch thick.
1/2 cup butter, divided use
1/4 cup warm water (100-110 degrees)
1 (1/4oz.) package of active dry yeast
1 tbsp chopped fresh rosemary
1 tsp freshly ground pepper
3 large eggs, divided use
2 1/2 cups (10oz.) shredded Gruyere cheese, divided
5 to 5 1/2 cups all-purpose flour
Melt 1/4 cup butter in milk; let cool to 115*.
Combine water and next 2 ingredients and let stand for 5
Beat milk mixture, rosemary, salt, pepper and 2 eggs at
medium speed in an electric mixer until blended. Beat in 2 cups cheese and
yeast mixture. Gradually beat in 5 cups flour. Beat at medium speed 3 minutes.
Turn dough out onto a floured surface, and knead until smooth
and elastic (about 5 minutes), adding remaining 1/2 cup flour as necessary to
prevent sticking. Place dough in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place, free from drafts, about 1 hour, or until
doubled in bulk.
Punch dough down; turn out onto a lightly floured surface,
and knead 2 or 3 times. Divide dough into 18 equal portions. Shape each portion
into a 2 ½ inch oval. Place rolls 1 ½ inches apart on lightly greased baking
sheets. Cover and let rise in a warm place, free from drafts, 45 minutes or
until doubled in bulk.
Preheat oven to 400*. Brush remaining beaten egg over tops of
rolls, sprinkle with remaining 1/2 cup cheese. Bake for 15 minutes or until
Melt remaining 1/4 cup butter; brush over rolls.
Original recipe from Southern Living
Labels: bread, chipotle spread, gruyere cheese, homemade hamburger buns, main dishes, marinated steak, rolls, rosemary, Sandwiches