Cheddar Scallion Rolls

By MJH

Ingredients

• 2 cups Whole Wheat Flour (white or traditional)
• 1 cup All-Purpose Flour
• 4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
• 1/4 cup nonfat dry milk powder
• 2 1/4 teaspoons instant (rapid rise) yeast
• 1 1/2 teaspoons dried dill weed
• 1 1/4 teaspoons salt
• 3/4 cup lukewarm water
• 1/4 cup orange juice
• 2 tablespoons honey
• 1 cup (1/4-inch) sliced green onions, green and white parts
• Melted butter (optional)

Details

Adapted from cabotcheese.com

Preparation

Step 1

Make dough in electric mixer, bread machine or by hand as follows; combine both flours, cheddar, milk powder, yeast, dill weed and salt. Add water, orange juice and honey and knead until you have smooth dough of medium-soft consistency.

Cover and set aside until puffy but not quite doubled in bulk, 1 to 2 hours.

3Gently deflate dough; knead in green onions.

Transfer dough to lightly greased work surface.
Divide into 16 pieces; roll each piece into round ball.

Lightly grease 9-by-13-inch baking pan.
Arrange rolls in pan. Cover and let rise in warm place until puffy but not doubled in size, 2 to 2 1/2 hours.

Toward end of rising time, preheat oven to 350°F.

Uncover rolls and bake for 20 minutes.
Cover loosely with sheet of foil and bake for about 5 to 8 minutes longer or until deeply golden brown on top.

For soft crust, brush tops with melted butter after removing from oven.