Garlic and Cheese Rolls

The garlic flavor here is very pronounced. Use ½ teaspoon garlic granules if you prefer a milder version. Garlic granules can be purchased in the grocery specifically in the spice section.

INGREDIENTS:

1 tablespoon active dry yeast

1 cup lukewarm fresh milk

¼ cup granulated white sugar

1 teaspoon fine salt

1 whole egg, graded extra large

¼ cup sifted all-purpose flour

½ cup additional flour for dusting

Filling:

¼ cup butter

¼ cup grated cheddar cheese

½ to 1 teaspoon garlic granules

PROCEDURE:

1. In a large mixing bowl, combine the yeast, milk and sugar. Mix will with a wooden spoon. Cover the bowl with a towel or with a piece of elastic food film. Let stand for 10 minutes.
   
2. Remove the cover from the bowl and add the rest of the ingredients. Beat with a wooden spoon until soft dough is formed. Turn out the dough onto a floured surface and knead until smooth and elastic.
   
3. Transfer the dough to a well greased mixing bowl. Grease the surface of the dough as well. Cover with a towel or with a piece of plastic food film and let it rise for 1 hour.
   
4. After 1 hour, punch-down the dough. Divide the dough into 2 equal portions and form each piece into a ball. Place the balls in floured work surface. Cover with a towel and let rest for 5 to 10 minutes. The waiting time is important so that it would be easy to roll out the dough. Meanwhile, grease 16 muffin molders (3-ounce capacity) with lard and set aside.
   
5. Working with a piece at a time, roll out the dough into a rectangle. Spread half of the butter over the surface of the dough then sprinkle half of the grated cheddar cheese and garlic granules. Starting from the long end, roll the dough into a tight cylinder and pinch the edges to seal well. Cut the dough into 8 equal pieces and place them in the prepared molders, cut side up. Repeat the process with remaining dough.
   
6. Cover the formed roll with a towel and allow to rise for 30 minutes. Bake at 350 degrees Fahrenheit for 15 minutes or until light golden brown.
   

This recipe is from the book, "DOROTHY'S COOKING SCHOOL COOKBOOK" by Dorothy MJ Ferreria.

Image courtesy of:http://www.flickr.com/photos/57329888@N00/3233339140/