Categories: Breakfast, dessert, rolls

Ingredients

• 3T Honey
• 2T Yeast double when using wheat
• 2c water
• 2T+2t Butter or Beans
• 1 1/2 tsp salt
• 5 1/2 C+2T Fresh Wheat Flour
• 2c) cheddar Cheese
• 3/1/2) Wheat Berries ground into fresh wheat flour (optional)
• 3 Tbsp vital wheat gluten
• 2 Tbsp nonfat non instant dry milk
• 1/4 cup potato flakes (NOT potato pearls
• 1 Tbsp Vinegar, lemon juice or 2 1/2 tsp Dough Enhancer

Directions

1. Preheat oven to 350*

2. Mix 1 T. of the sugar (Honey) with ¼c (1/2 c). of the warm water and the yeast. Let it get bubbly for a few minutes.

3. In a large bowl, combine the remainder of the warm water, sugar, shortening and salt (dough enhancer: 2 Tbsp nonfat non instant dry milk 1/4 cup potato flakes (NOT potato pearls) 1 Tbsp Vinegar, lemon juice or 2 ½ tsp Dough Enhancer). Add yeast mixture and stir.

4. Add flour one cup at a time until it is soft but not sticky and pulls away from the sides of the bowl. You may have to use your hands.

5. Roll dough out until it measures 16 inches x 21 inches long rectangle about 1/4 inch thick like you would for cinnamon rolls.

6. Sprinkle cheese on top, roll it up (long sides), cut into pieces about 1 – 1 1/2 inches thick. (I use the dental floss method to cut it. Just grab a piece of dental floss a bit longer than you might use for your teeth, slide the dental floss underneath, cross your floss {switch hands} so it’s an X shape. Pull… you should have a perfect slice without smooshing your rolls) into pieces and place on baking sheet or in baking pan.

7. **optional – you can brush the tops with an egg wash if you’d like

8. Bake for 20 minutes or until golden brown on top.

Email to a friend | Print this recipe | Back