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Title: No-Knead Cheddar Rolls
Categories: Breads, Cheese/eggs
Yield: 8 servings

1 1/2 cup Unbleached Flour; Unsifted
3 Tbsp Butter
1 pk Active Dry Yeast; OR 1 Tbsp Active Dry Yeast; Bulk
1 cup Unbleached Flour; Unsifted
1 cup Cheddar; Sharp, Grated
3 Tbsp Sugar
1/4 cup Butter
1 tsp Salt
1 ea Egg Yolk; Lg
3/4 cup Milk
1 Tbsp Milk
1/2 cup Water

Place the grated cheese in a small bowl and cover to prevent drying then
set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a
large mixer bowl, blending thoroughly. Measure 3/4 cup of milk, water, and
butter into a saucepan and heat until the liquids are warm, 115 to 120
degrees F. Gradually add the liquids to the dry ingredients in the mixer
bowl, beating for 2 minutes at medium speed of the electric mixer,
scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour
at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix
in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough.
(Dough will be slightly sticky.) Put the dough into a greased deep bowl.
Cover with waxed paper and a clean towel and let stand in a warm place
until the dough has doubled, 45 to 60 minutes. Generously grease several
baking sheets. Melt the butter and set aside. Punch the dough down wit a
fist and turn the dough out onto a lightly floured surface. Divide the
dough into two equal portions. Set one portion aside. Roll the dough
into a rectangle 16 X 8-inches. Brush with about one-half of the melted
butter. Sprinkle with about one half of the grated cheddar cheese. Cut
crosswise into 8 equal portions. Cut into halves lengthwise. Fold each
strip into thirds, lapping each side portion over the center third. Place
the rolls on a baking sheet. Repeat for the other half of the dough.
Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the
rolls with the egg yolk mixture. Let rise until doubled, about 30
minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are
golden brown. Serve rolls hot.

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