This Cheddar Chive Rolls recipe means you get to use your own homegrown herbs. These rolls go well with minestrone soup and a tasty salad.
For the Dough
1 3/4 to 2 1/4 cups all-purpose flour, divided
1 cup whole-wheat flour
2 Tbsp ground flax seed
2 tsp instant yeast
1 tsp salt
3 Tbsp canola oil
1 cup lukewarm milk, 100°F to 115°F/37°C to 46°C
For the Filling
3 Tbsp Ghee, softened
1 tsp Dijon mustard
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 Tbsp chopped garlic chives
2 tbsp chopped tarragon leaves
2 Tbsp chopped oregano leaves
3 tbsp chopped chives
2 cups grated sharp cheddar cheese
1/2 Tbsp coarse salt
In a large bowl, combine 1 3/4 cup all-purpose flour, whole-wheat flour, ground flax, instant yeast, and salt.
Make a well in the center of the flour mix and add canola oil, egg, and milk. Mix ingredients incorporating only as much of the remaining flour as needed to form a soft dough.
As dough forms a ball, use hands to knead for about 5 minutes, adding more flour as needed. The dough should be soft and stretchy without being sticky.
Cover dough and let rest for 10-20 minutes.
Meanwhile, in a small bowl, combine ghee, Dijon mustard, cayenne and black pepper. Set aside.
Punch down dough and roll out on a lightly floured counter. For twelve, full-size rolls, roll the dough into a 10×12 rectangle. For eighteen, smaller rolls, roll the dough into an 11×20 rectangle.
Spread ghee mixture over top of the dough.
Sprinkle herbs and cheese evenly across the buttered dough.
Roll the wide side of the dough up tightly. Pinch edge of dough to seal the roll.
Using a serrated knife, cut dough roll crosswise into 12 or 18 equal pieces. Place on a large cookie sheet.
Sprinkle with coarse salt. If needed, brush rolls with water or milk to make salt stick better.
Let rise in a warm place for 40-45 minutes or until doubled in size.
Bake rolls at 375°F (190°C) for 20-25 minutes or until golden brown.