No-Knead Cheddar Rolls - unbleached flour

Method

• Place the grated cheese in a small bowl and cover to prevent drying then set aside.
• Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly.
• Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F..
• Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally.
• Add and beat in 1 cup of unsifted flour at high speed.
• Beat for 2 minutes, scraping the bowl occasionally.
• Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough.
• (Dough will be slightly sticky.)
• Put the dough into a greased deep bowl.
• Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes.
• Generously grease several baking sheets.
• Melt the butter and set aside.
• Punch the dough down wit a fist and turn the dough out onto a lightly floured surface.
• Divide the dough into two equal portions.
• Set one portion aside.
• Roll the dough into a rectangle 16 X 8-inches.
• Brush with about one-half of the melted butter.
• Sprinkle with about one half of the grated cheddar cheese.
• Cut crosswise into 8 equal portions.
• Cut into halves lengthwise.
• Fold each strip into thirds, lapping each side portion over the center third.
• Place the rolls on a baking sheet.
• Repeat for the other half of the dough.
• Beat the egg yolk with the tbls of milk, slightly.
• Brush the tops of the rolls with the egg yolk mixture.
• Let rise until doubled, about 30 minutes.
• Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown.
• Serve rolls hot.