It has been quite a while since i baked some savoury kind of rolls. When i knew that we were going to bake these cheese and herbs at The Home Bakers ( THB ), i was actually quite delighted and i said to myself that i am going to bake these fast....but my actions didnt speak louder than my words ..and i am late again. Well, it is okay...better late than never.
This rolls actually features a mixture of 3 kinds of cheese that is Parmesan Cheese, Asiago Cheese and Monterey Jack Cheese. Here at my place, i have never seen Asiago nor Montery Jack so i had used all Cheddar cheese making these rolls. Besides cheese, these rolls are also flavoured with a blend of basil, chives and parsley which i find that they do make the rolls look prettier..oh, and i also added some poppy seeds on top. I also had fun shaping these rolls ..in fact i see everyone had made different shapes for these bread rolls. You can have a look at those who had made the same rolls here. I had much earlier seen from a blog as to how to shape these rolls, sorry i didnt bookmarked it otherwise i will put the link here too. The method of shaping these rolls are quite similar to shaping a pull apart bread loaf, just that these are divided into small portions before shaping and stacking them.
Below is my two third recipe for my reference. For full recipe and instructions, please hop over to Zoe's blog, the host for this 25th bake.
6 gm instant yeast
2 tsp sugar
2/3 cup warm water
300gm bread flour ( i added 1/3 cup of flour more )
3 eggs ( leave 1/2 an egg for brushing the top )
70gm butter, slightly softened
2.5 oz of cheddar cheese
dried parsley, basil and chives, about 2-3 tbsp
poppy seeds for topping