-
1
Place the sugar and yeast in a large bowl or in the bowl of a stand mixer fitted with a dough hook.
-
2
Pour in the warm water, stir, and allow the yeast to activate and bubble, 2 to 4 minutes.
-
3
Add the milk, thyme, 2 sticks melted butter, 2 eggs and 2 teaspoons salt.
-
4
Mix until combined.
-
5
Slowly add the flour a little at a time and mix until a dough forms and starts to release itself from the sides of the bowl.
-
6
Transfer the dough to a floured work surface and knead by hand for about 1 minute.
-
7
Coat a large bowl with 1 tablespoon olive oil.
-
8
Transfer the dough to the bowl.
-
9
Place a towel over the bowl and allow to rise in a warm place until the dough has doubled in size, 1 to 2 hours.
-
10
Preheat the oven to 200 degrees F. Coat a 9-by-13-inch baking dish with the remaining 1 tablespoon olive oil.
-
11
Flour a work surface and, using a rolling pin, roll out the dough into a rectangle roughly 18 by 24 inches.
-
12
Brush the dough with the remaining 2 tablespoons melted butter, sprinkle on the remaining 1/2 teaspoon salt, and generously sprinkle with 2 cups of the grated Cheddar.
-
13
Roll up the dough starting at the long side of the rectangle until it is one large log.
-
14
Cut the log into 2-inch-thick pieces.
-
15
Arrange the pieces tightly packed, side-by-side in the baking dish.
-
16
Bake for 30 minutes.
-
17
In a small bowl, whisk the remaining egg with one tablespoon of water.
-
18
Take the rolls out of the oven.
-
19
Raise the heat to 350 degrees F. Brush the rolls with the egg wash and sprinkle on the remaining 1 cup Cheddar.
-
20
Bake until the rolls are golden brown and the cheese is melted and slightly brown, 15 to 20 minutes.
-
21
Let rest for 5 minutes before serving.
