Yesterday I baked 24 chesse rolls now there are only two left... if mum haven´t eaten those two yet. Which means they were delicious and you should make them. I am even so kind that I will translate the recipe for you. (but I will use grams and liter just so you know)
To make twelve chesse rolls you need
1 tbsp honey
1 teaspoon salt
grated cheese ( chosse the amount for yourself, I did)
- put the yeast in a bowl (if it isn´t already in crumbs then destroy it like you would crush your worst enemy)
- melt the butter or margarine. pour in the water and heat it until it is lukewarm.
- dissolve the yeast in some of the liquid. Add the rest of the liquid as well as the honey and yolk.
- put in almost all the flour and knead the dough thoroughly for five minutes. Mix in the salt at the end.
- let the dough ferment for 45 minutes
- Then knead the dough on a floured Surface and make twelve buns. Put the buns on a bakingsheet
- Let the buns ferment for another 45 minutes
- turn on the oven. It should be 225C or 437F
- brush the buns with water and then put as much cheese as you want on top of the buns.
- bake them in the oven for 12 minutes. The recipe said to lower the heat after five minutes. Mine that I didn´t lower the heat on got a better colour then the ones I did lower the heat on.
PS. Yolk, Yolk?!?! That might be the weirdest word I have ever Heard. If I had not looked up the word I would have written egg yellow because that would have been the swede way to write. On Another note we actually have a word for mixing Swedish and English it is called svengelska and egg yellow is a great example of it...
Okay I still cannot let yolk go. I mean Yolk?!?
PPS. Lukewarm!?! It sounds almost as ridiculous as yolk.