GRUYERE ROLLS

I found this wonderful recipe in the 2013 issue of “Gooseberry Patch Thanksgiving Made Easy”.  I keep this cookbook on my shelf year round because it holds so many gems, including these dinner rolls that have become a family favorite.  This is a great recipe if you are new to bread making.  You simply put all the dry ingredients into a bowl at the same time (including the yeast), stir with warm water, knead, and let it rise.  Trust me, it’s easy.  Especially if you have a stand mixer.

Whenever I double this recipe for a crowd, I prepare two separate batches of dough.  I cannot explain the food science behind this truth, but I do know from experience that it does not work to double the ingredients for fresh bread in a mixing bowl and end up with an enormous ball of dough that rises and bakes well.

Recently my 10-year-old son chose this recipe for a math project at his school.  I made the first batch while he watched, listening to me explain each step.  And then he made the second batch by himself, while I watched and coached.  The next day he presented a math lesson, describing his calculations to create these delicious rolls, and gave a sample to everyone in his 4th grade class.  I can say with certainty that these bread rolls are a hit with kids and adults!

Gruyere Rolls

ingredients

• 3C. all-purpose flour
• 1 pkg. rapid-rise yeast (I used active-dry yeast and it worked fine, just needed more time to rise)
• 3C. shredded Gruyere cheese
• 1-1/2 tsp salt
• 1/4 tsp sugar
• 2 T melted butter
• course ground salt

directions

• Combine 2-3/4 cups flour, yeast, cheese, salt, and sugar in a large mixing bowl.  Use a whisk or the paddle attachment if you’re using a stand up mixer.  Heat 1-1/4 cup water until very warm, about 120-130 degrees.  Gradually add water to flour mixture, beating at low speed until well combined; beat at medium speed for 2 minutes more.
• Gradually stir in enough remaining flour to make a soft dough.  Turn dough onto a floured surface, or switch to the dough hook if using a stand-up mixer.  Knead for 10 minutes, or until smooth and elastic.
• Place in a well-greased bowl, turning to grease top.  Cover (I prefer flour sack towels) and let rise in a warm place (85 degrees), free from drafts, for one hour or until double in bulk.
• Punch dough down; turn out onto a lightly floured surface and knead lightly 4 or 5 times.
• Divide dough in half.  Shape each portion of dough into 8 balls; roll each ball lightly in flour (too much will make the rolls tougher).  Place rolls 2 inches apart on a greased baking sheet.  Cover and let rise in a warm place, free from drafts, 30 minutes, or until double in bulk.
• Place rolls in oven (pre-heated to 425 degrees).  Spray rolls with water.  Bake for 3 minutes and spray again with water, without removing rolls from oven.  Bake for 2 more minutes.  And reduce temperature to 35o degrees.  Continue to bake for 13 more minutes, or until golden brown.
• Remove rolls from oven and brush with melted butter, and sprinkle with coarse salt.

Variation: I have added a 1/2 cup of minced chives to the dry ingredients to mimic a beloved bread made at a local bakery.  These rolls are amazing either way.

ENJOY!