Pillowy Cheese Rolls

For the starter:

• Combine the starter ingredients in a saucepan and stir until completely smooth.


• Place over medium heat and cook the mixture until it reaches a pudding-like texture. Stir frequently to avoid lumps. Transfer to stand mixer bowl.

For the dough:

• Add cold milk, then remaining dough ingredients to mixer bowl. Knead with a dough hook attachment for 12-15 minutes or until the dough passes the windowpane test*.


• Place the dough in a lightly greased bowl and cover with plastic wrap, plate, or damp kitchen towel until raised and puffy, 1-2 hours.


• Deflate the dough and turn out onto a clean work surface. Roll the dough to a 12"x15" rectangle. Using a bench scraper or sharp knife, slice the dough into four even columns, then 6 rows to make 24 squares of dough.


• Place mozzarella cubes into the center of each dough square, then fold the dough over the cheese. Seal tightly to prevent cheese from leaking during baking.


• Place seam side down into baking pan lined with a parchment sling, and continue with the remaining dough and cheese. Cover and let rise for 30 minutes to 1 hour, or until puffy. Towards the end of rise time, preheat oven to 350ºF.


• Brush with egg wash and bake for 20-25 minutes, or until golden brown and the rolls sound hollow when tapped.


• While the rolls bake, make the herb butter by combining the melted butter, chives, Dill-icious Ranch Blend, and smoked paprika.


• Spread herb butter over the hot rolls and sprinkle with fleur de sel, to taste. Serve warm.

expiry
Refrigerate, well-wrapped for 2-4 days.

To test the dough for readiness using the windowpane method, pinch off a piece of dough and gently stretch it as thin as possible. If you can pull it until it's translucent without the dough tearing, then the dough is ready.

Leftover rolls can be enjoyed on the second day. To reheat, place rolls in foil and completely cover. Place in a 200ºF oven for 5-10 minutes or until warmed to your preference.