-
1
In work bowl fitted with shredding blade, shred cheese.
-
2
Transfer to a small bowl.
-
3
Transfer 2 tbsp (25 mL) to a separate bowl, cover and refrigerate.
-
4
Set remaining cheese aside.
-
5
In a small saucepan, bring water and butter to a simmer until an instant-read thermometer registers approximately 120 to 130F (50 to 55C), about 3 minutes.
-
6
Do not let boil.
-
7
Meanwhile, in same work bowl fitted with metal dough blade, process 2 cups (500 mL) of the flour, sugar, yeast and salt until well combined, about 15 seconds.
-
8
With the motor running, slowly add hot water mixture through the feed tube into work bowl.
-
9
Add egg and all but 2 tbsp (25 mL) cheese and process until incorporated, about 5 seconds.
-
10
With the motor continuing to run, spoon additional flour through the feed tube, 1/4 cup (50 mL) at time, until dough starts to pull away from sides and begins to gather and a soft, not sticky, dough forms.
-
11
Remove from work bowl and place on a floured surface.
-
12
Knead until dough is smooth and elastic, 3 to 5 minutes.
-
13
Shape into a ball.
-
14
Transfer to a large oiled bowl and turn to coat all over.
-
15
Cover loosely with plastic wrap.
-
16
Let dough rise in a warm, draft-free place until double in volume, about 45 to 90 minutes, depending on humidity and heat factors.
-
17
Preheat oven to 375F (190C).
-
18
Punch down dough, form into 12 round rolls and place on prepared baking sheet, about 2 inches (5 cm) apart.
-
19
Top with grated cheese.
-
20
Cover with a towel and let rest in a warm, draft-free place until they rise slightly, 15 to 20 minutes.
-
21
Top with reserved refrigerated grated cheese.
-
22
Bake in preheated oven until light brown and cheese is bubbling, 12 to 18 minutes.
-
23
Let cool on wire rack.
-
24
Variation: Try Swiss or Monterey Jack cheese in place of the Cheddar cheese.
