Cheddar Chive Pull-Apart Rolls
Happy SPRING! I don’t know about you, but the chives in my little garden plot are going wild right now and I’ve been throwing them into everything. Hence, these delicious cheddar chive pull-apart rolls. I used Cabot’s Extra Sharp cheddar in both the dough AND to top the rolls, which is HEAVEN! This recipe makes a mini batch (perfect for 2 people to enjoy for a few days) but it easily doubles if you’re feeding more people or want to bring them to a barbecue :)
For the dough:
250g all-purpose or bread flour, plus more for dusting
6g salt
4oz Cabot Extra Sharp Cheddar, grated
2 tbsp finely chopped chives
3-4g (1/2 packet) yeast
180g warm milk (75-80 degrees)
2 tbsp melted butter
In a large mixing bowl, use a whisk to combine the flour, salt, chopped chives and grated cheese (reserving about 1/4 cup cheese to use later). If using instant yeast, mix that in as well.
If using active dry yeast, whisk it into the warm milk in a large measuring cup or another bowl; let the yeast dissolve and sit for a few minutes (it may or may get foamy - just make sure it dissolves).
Add the milk (or milk-yeast mixture) to the dry ingredients along with the melted butter. Mix everything together using a wooden spatula until there are no dry bits of flour. Cover the bowl with plastic wrap and let it sit for 15 minutes.
Perform a round of stretch and folds, making your way around the dough until you have a smooth ball.
Place the dough seam-side down in the bowl. Cover, and let it rise for 1 hour or until double in size.
6. Prep an 8-inch round cake tin or 8-inch cast iron pan by coating it in a little butter or oil.
7. Sprinkle some flour on a work surface. With wet or oiled hands, deflate the dough, turn it out onto your work surface, divide into 6 pieces (or smaller if you’d like) and shape into rolls.
8. Transfer the rolls to the prepared baking vessel — it’s ok for them to be slightly touching. They will expand to fill more of the empty space as they bake.
9. Pre-heat the oven to 400F. Sprinkle the remaining cheddar on top of the dough, followed by a few extra chopped chives if you have some. Let the rolls rest while the oven pre-heats.
10. Bake for about 35 minutes. Let the rolls cool in the baking vessel for a bit until they’re cool enough to tear into!
The rolls will keep in a sealed container on the counter for a day or two. After that, move them to the fridge and warm one up when you’re hungry!
If you make these, I’d love to see! Tag @nokneadtoworry on Instagram. This post is sponsored by Cabot Cheese.
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