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Sunday, June 24, 2012

Muenster Rolls

Our rolls from West Haven Days Cook-off is the recipe that I was going to make for the World Championship Cook Off last March and when I didn't make it to the finals, this was not cooked. Still one of my favorites...

Monster (Muenster) cheese rolls
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 tablespoons SAF yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup shortening or butter/margarine
1 egg
5-5 1/2 cups flour (bread flour or all purpose)
4 cups (1 pound) shredded Muenster cheese
1 egg, beaten
1 egg, white
1 tablespoon water
Mrs. Dash for dusting

In a large bowl, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to the milk mixture, then the sugar, salt, shortening, egg and 2 cups of the flour. Mix until all the ingredients are wet. Then add another 2 cups of flour mix until the dough gets stiff.  At this point dump the dough out onto a floured surface and continue to knead and add flour 1/2 cup at a time until dough is soft and not overly sticky and not stiff (it may not be necessary to use the entire amount of flour). Pour a tablespoon of oil around the sides of a bowl turn the dough over in the bowl so it is covered with oil. (This helps the dough from drying out.)  Cover with plastic wrap and allow to rise in a warm place until double in size.
In a large bowl, beat egg; stir in cheese. Punch down dough; roll into a rectangle.
Spread the cheese mixture over the dough.  Roll dough lengthwise like a jellyroll and cut into rolls. Place in a parchment lined Dutch Oven, allow to rise till double in size (approx. 1-1 1/2 hours). Cover Dutch oven and let rise for 15 minutes.

Beat egg white and water, brush over rolls, and sprinkle with a little bit of Mrs. Dash. Bake at 375° for 20-30 minutes. Cool for 20 minutes. Serve warm. 

Have fun cookin'

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