I wanted to make a proper dinner tonight, but didn’t have quite a few of the required ingredients on hand. I still wanted to make something, though, and being a bread lover, I decided to make some for breakfast over the coming weekend. I decided on these rolls by Chef Wan from his book, Langkah Demi Langkah Bersama Chef Wan. They turned out crusty yet soft on the inside, with a mild hint of cheddar and fragrant fennel, perfect with soups or perhaps some salsa or marinara sauce. I had two… three right after they came out of the oven.
Give it a try!
Fennel Cheese Rolls
- 1 3/4 cups full cream milk
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 6 1/2 cups all-purpose flour
- 3 tablespoons butter, plus 2 tablespoons melted
- 2 cups shredded cheddar cheese
- 14 grams dry yeast
- 1 tablespoon fennel seeds (jintan manis)
In a small saucepan, combine the full cream milk, water, sugar, and salt. Stir continuously over low heat, until warm (50-55 degrees C).
In a large mixing bowl, rub the 3 tablespoons butter into the flour. Add the shredded cheese and mix until evenly combined.
In a small bowl, dissolve the dry yeast in 1/2 cup of the milk mixture. Make a well in the center of the flour mixture, then pour the yeast mixture and remaining milk mixture in the well. Mix to combine.
Transfer the dough to a floured work surface, and knead. With one hand acting as an anchor for the dough, stretch the dough away from you with the palm of the other hand. Fold the stretched dough towards you, and press. Repeat this for 10 minutes, sprinkling more flour if the dough feels too sticky.
Lightly oil the mixing bowl. Place the dough in the bowl, rolling it around to evenly coat with oil. Cover, and let sit until doubled in size, about 1 hour.
After the dough has doubled, gently punch down with your fist. Knead the dough for one minute. Shape into balls, by flattening a portion of it on your palm and folding the edges inward. Repeat for the remaining dough, and arrange tightly on a lightly greased baking tray. Brush the tops with melted butter, and sprinkle with the fennel seeds. Let rest for another 1 hour.
While the rolls are resting, preheat the oven to 180 degrees C.
Bake the rolls in the oven for 40 minutes, until golden brown.