Blue Cheese Soft Rolls

Life has been pretty hectic lately. I was quite behind the schedule and still trying to catch up with everyone of you. Before going further, I would like to introduce you this Korean drama series which I've been aftering lately. It's such a meaningful drama. The drama is all about bread, love and passion, and as well as dream. Here's the link to the drama (Title : bread , love and dreams). There's one episode where the master baker or 'sifu' said to one of his students: "talent isn't all cause talent can be beaten by hard work, and hard work can be beaten by passion......there's nothing can be done if without a passion"! Oh yes, that is so true. Life is meaningless if without dream & passion. So, food blogger don't you ever let anyone get into your way!

And my dreams will go on with this blue cheese bread rolls.
(recipe adapted from Alex Goh & here)

Ingredients :

280gm   bread flour

100gm   all purpose flour

4 tbsp   sugar

1 tspn  salt

2-1/2 tspn  yeast

120ml  cold milk

100gm   heavy cream

1 egg

40gm  blue cheese, thinly sliced

40gm  butter

#gelatinized dough :

(120gm bread flour + 85ml boiling water)

For Topping :

1 cup shredded cheddar cheese
2 tbsp  sugar

egg glaze

Method :

(1) prepare the gelatinized dough the night before by combining the flour & boiling water together to form a dough ball. Knead till smooth and then wrap with plastic sheet, then keep refrigerated overnight.
(2) next, combine all ingredients (butter add in at the final step) in the mixing bowl for machine and remember to tear the gelatinized dough into pieces and then mix till a soft dough is formed.

# for hand mix dough, combine flour, sugar, salt, yeast, cheese, milk, cream and egg, let to mix till a soft dough is formed. Then add in gelatinized dough mix to combine and then finally add in butter.

(3) let dough cover and set aside to rest for an hour or till double the size.

(4) bring our the dough and place it to a slightly floured working table, pouched dough and knead till smooth to release air. 

(5) divide dough into 12 portions, roll into ball shape & place it to a 9" chiffon cake tray with butter coating.

(6) again set aside and let to rest for about 40-50mins.

(7) brush with egg glaze and then top with some shredded cheddar cheese & sugar.

(8) finally, bake at preheated oven 190'C for about 15-20mins or till brown.

(9) leave to cool completely before slicing.

These soft bread rolls are simply amazing. I am a big fan of cheese and so this is totally speechless. Hope you guys will love it too. Enjoy!

And before ending this post, I have something to annouce here. Yeseterday, a few of our blogger buddies have been featured in The Daily Meal for being the 7 most creative mooncakes. And I am very happy that my Sun Dried Tomato Mooncake Biscuit happened to be one of them. :o) Thanks to Jessica Chou for including me.

(bread)