It isn’t very often that I bake something repeatedly, but these are 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 on 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.
Here is the recipe; let me know if you bake these. I would love to see if you enjoyed them as much as I do.
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. Mix the ingredients with a dough hook attached, starting slowly so you don’t make a mess of the flour.
Once the dough has come together, kneed at a low-medium speed (between 3 and 4 on a Kitchenaid) for at least 7 minutes, or until the dough 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 fully develop.
Cover the bowl with plastic wrap or a damp kitchen towel and let sit until doubled in size. For me, this takes about an hour.
Preheat oven to 400°f.
Make the egg wash by whisking together the egg and water.
When the dough is ready, punch it in the centre and remove it from the bowl. Divide into 8 equal balls.
To make the knots, flatten one of the balls into a long rectangle, sprinkle some cheese down the centre, and 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.
Cheesy Bread Knots Delicious And Easy Cheesy Bread Rolls
- 1½ cups warm water
- 35g fresh yeast (or 2½ tsp. active dry yeast)
- 2 tbsp. brown sugar or coconut sugar
- 1 tsp. salt
- 1 stick unsalted butter, completely melted
- 4½ cups bread flour
- 1½ cups shredded cheese
- 1 egg, beaten
- 1½ tsp. water
- 1 tsp. garlic salt
Instructions:
- 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.
- Mix the ingredients with a dough hook attached, starting slowly so you don’t make a mess of the flour. Once the dough has come together, kneed at a low-medium speed (between 3 and 4 on a Kitchenaid) for at least 7 minutes or until the dough 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 fully develop.
- Cover the bowl with plastic wrap or a damp kitchen towel and let sit until doubled in size. For me, this takes about an hour.
- Preheat oven to 425°f.
- Make the egg wash by whisking together the egg and water.
- When the dough is ready, punch it in the centre and remove it from the bowl. Divide into 8 equal balls.
- To make the knots, flatten one of the balls into a long rectangle, sprinkle some cheese down the centre, and 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.
- Best eaten within 2 days or freeze for up to 4 weeks
