Rosemary-Gruyere Buns

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.

The spread was made by chopping up 3 peppadew peppers, which are my new favorite thing, and stirring them in some softened cream cheese with a little mayonnaise, Chipotle Puree, salt and pepper. I hate that I didn't write this down because I may or may not have used some lime juice but can't remember for sure, sorry.

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

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Rosemary-Gruyere Buns

1 1/2 cups milk

1/2 cup butter, divided use

1/4 cup warm water (100-110 degrees)

1 tbsp sugar

1 (1/4oz.) package of active dry yeast

1 tbsp chopped fresh rosemary

2 tsp salt

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 minutes.

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 golden brown.

Melt remaining 1/4 cup butter; brush over rolls.

Original recipe from Southern Living