Parm Cheddar Rolls

I decided to make rolls for break this morning. Since I prefer savory to sweet, this is umami rolls hit the spot. I start with a basic no knead bread recipe and let the dough rise over night. I made one minor tweak and reduce the water to make it less wet.

3 cups all purpose flour
1/4 tsp yeast
1 tsp salt
1 1/4 cup warm water
Aged cheddar 12-48 month
Parmesan cheese
9 x 13 baking pan
2 tbsp butter melted

Mix the flour, yeast and salt. Add the warm water and mix until the dough comes together. Let the dough rise for 10-12 hours. Knead the dough for 4-5 minutes until it's nice and smoothe. Let it rest for 5 minutes while you prepare your pan. Grease the baking pan with your favorite oil or butter.

Roll the dough until it's a 16 x 16 inches square. Brush the dough with butter. Grate both cheeses on the dough. If you want it more cheesy, add more. Adjust to your preference. Roll it up. Cut 2" slices and put them in the pan. Brush the top with butter and grate a bit more cheese on top. Let the dough rise for 35-50min.

Preheat the oven at 400F

Bake for 20 minutes or until the top is golden brown. Let it cool for a few minutes and then enjoy with coffee.