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1
In a small saucepan, combine the half-and-half and the 6 tablespoons butter.
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2
Set over medium heat and heat, stirring constantly, until the butter melts and the liquid registers about 125 degrees (52C) on an instant-read thermometer.
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3
To mix by hand: In a large bowl, combine the flour, yeast, sugar, and salt.
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4
(If making the poppy seed version, add 1 tablespoon seeds now.)
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5
Stir with a wooden spoon until well blended.
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6
Check the temperature of the half-and-half mixture; it should now register about 120 degrees (49C) on an instant-read thermometer.
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7
In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52C).
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8
Drizzle the warm liquid over the flour mixture and add the egg yolks.
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9
Stir with the wooden spoon until a rough, shaggy dough forms.
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10
Lightly dust a work surface with a little flour.
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11
Dump the dough onto the surface.
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12
Knead the dough with your hands.
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13
It will be sticky at first, but resist the urge to add more flour.
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14
(If making the Cheddar version, add the cheese and pepper once all the flour is incorporated.)
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15
First, gather the dough together.
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16
Next, using the heel of one hand, push the top part of the dough away from you.
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17
Fold that piece over the dough nearest you.
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18
Give the dough a quarter turn clockwise and repeat.
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19
Keep on kneading until the dough is smooth and no longer sticky, about 10 minutes.
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20
(If making the herb version, add the herbs now and knead briefly to incorporate.)
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21
Shape the dough into a ball.
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22
Proceed as directed in step
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23
To mix in a stand mixer: In the large bowl of a stand mixer, combine the flour, yeast, sugar, and salt.
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24
If making the poppy seed version, add 1 tablespoon seeds now.
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25
Whisk until well blended.
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26
Check the temperature of the half-and-half mixture; it should now register about 120 degrees (49C) on an instant-read thermometer.
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27
In order for the yeast to grow, the liquid needs to be between 115 and 125 degrees (46 and 52C).
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28
Fit the mixer with the dough hook.
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29
With the mixer on medium-low speed, slowly pour the warm liquid into the flour mixture.
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30
Add the egg yolks.
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31
Mix until the flour is completely incorporated.
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32
If making the Cheddar cheese version, add the cheese and pepper now.
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33
Increase the speed to medium-high and beat until the dough is very smooth and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes.
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34
If making the herb version, add the herbs now.
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35
If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl.
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36
Dont venture too far away while the dough is mixing, as the mixer might dance around on the counter because of the large amount of dough.
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37
Proceed as directed in step
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38
Let the dough rise: Scoop up the dough and shape it into a ball.
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39
Lightly grease the bowl and pop the dough back into it.
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40
Cover the top securely with plastic.
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41
(I like to use a large rubberband to hold the plastic in place.)
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42
Let the covered dough rise in a warm spot until doubled in size, 45 to 55 minutes.
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43
Lightly grease a 9-by-13-inch (75-by-33cm) baking dish (I use Pyrex).
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44
Turn the dough out onto a clean work surface and press down gently to deflate.
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45
Theres no need to flour the work surface or your hands unless youre making the herb variation, in which case the dough may be sticky.
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46
Using a bench scraper or a chefs knife, divide the dough into 16 equal pieces, 2 to 2 1/3 (57 to 71 grams) each.
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47
(To be sure of uniform rolls, use a scale to weigh the portions.)
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48
Work with one piece of dough at a time, and keep the others covered with plastic wrap or a damp towel.
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49
Again, theres no need to flour your hands unless youre making the herb variation.
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50
With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom.
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51
Put the ball, seam side down, in the prepared baking dish, cover loosely with plastic, and repeat with the remaining dough.
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52
The dough balls can be arranged in rows or placed randomly; just be sure theyre evenly spaced.
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53
Cover the baking dish with plastic wrap and let the balls rise in a warm spot until theyre about 1 1/2 times their original size and have risen about three-fourths of the way up the sides of the baking dish (they wont yet fill the dish), 40 to 60 minutes.
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54
Position an oven rack on the middle rung.
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55
Heat the oven to 375 degrees (190C).
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56
If making the poppy seed version, sprinkle the rolls with the 1 teaspoon of poppy seeds now.
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57
Bake until the rolls are puffed and well browned, 20 to 25 minutes.
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58
Remove from the oven and brush the tops with the melted butter, if using.
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59
Serve warm.
