Food & Drink Savoury

Recipe: Cheesy Bread Knots

December 5, 2014

easy quick cheesy bread roll recipeIt isn’t very often then I bake something over and over again, but these are just so tasty that I have made them 3 times in the last week alone! Eat them on their own straight off the cooling rack, dunk them in soup, or turn them into a sandwich for lunch. If you don’t think you will eat them all in the first day I like to put them in the freezer, it keeps them fresh and all they need is 30 seconds in the microwave to defrost. 
Now here is the recipe, let me know if you bake these I would love to know if you enjoyed them as much as I do. easy cheesy bread roll recipe

bread roll recipe

In the bowl of a stand mixer whisk together the water and yeast (if you are using dry yeast you will need to let this stand until it becomes bubbly on top).
Add the sugar, salt, melted butter and flour to the bowl.
With a dough hook attached mix the ingredients, starting slowly so you don’t make a mess of the flour. Once the dough has come together kneed on a low medium speed (between 3 and 4 on a kitchenaid) for at least 7 minutes, or until the tough becomes smooth and elastic. The dough may look smooth before this time but it’s important to let it continue for the full time or the final texture and flavour won’t be fully developed.
Cover the bowl with plastic wrap or a damp kitchen towel and let sit until doubled in size, for me this take about an hour.

the best easy cheesy bread knots

Pre-heat oven to 400°f.
Make the egg wash by whisking together the egg and water.
When the dough is ready punch down in the centre and then remove from the bowl. Divide into 8 equal balls.
To make the knots flatten out one of the balls into a long rectangle, sprinkle some cheese down the centre, then pinch the dough together to form a tight seam. Roll the cheese filled parcel into a long snake then tie this into a knot. Place on a parchment lined baking tray.
Brush the knots with egg wash and then lightly sprinkle with garlic powder.
Bake for 16 minutes or until golden, then try not to eat them all at once.


the best easy cheesy bread knots

Cheesy Bread Knots
Yields 8
Delicous and easy cheesy bread rolls
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Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
Ingredients
  1. 1½ cups warm water
  2. 35g fresh yeast (or 2½ tsp. active dry yeast)
  3. 2 tbsp. brown sugar or coconut sugar
  4. 1 tsp. salt
  5. 1 stick unsalted butter, completely melted
  6. 4½ cups bread flour
  7. 1½ cups shredded cheese
  8. 1 egg, beaten
  9. 1½ tsp. water
  10. 1 tsp. garlic salt
Instructions
  1. In the bowl of a stand mixer whisk together the water and yeast (if you are using dry yeast you will need to let this stand until it becomes bubbly on top).
  2. Add the sugar, salt, melted butter and flour to the bowl.
  3. With a dough hook attached mix the ingredients, starting slowly so you don't make a mess of the flour. Once the dough has come together kneed on a low medium speed (between 3 and 4 on a kitchenaid) for at least 7 minutes, or until the tough becomes smooth and elastic. The dough may look smooth before this time but it's important to let it continue for the full time or the final texture and flavour won't be fully developed.
  4. Cover the bowl with plastic wrap or a damp kitchen towel and let sit until doubled in size, for me this take about an hour.
  5. Pre-heat oven to 425°f.
  6. Make the egg wash by whisking together the egg and water.
  7. When the dough is ready punch down in the centre and then remove from the bowl. Divide into 8 equal balls.
  8. To make the knots flatten out one of the balls into a long rectangle, sprinkle some cheese down the centre, then pinch the dough together to form a tight seam. Roll the cheese filled parcel into a long snake then tie this into a knot. Place on a parchment lined baking tray.
  9. Brush the knots with egg wash and then lightly sprinkle with garlic powder.
  10. Bake for 16 minutes or until golden, then try not to eat them all at once.
Notes
  1. Best eaten within 2 days or freeze for up to 4 weeks
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