The air is heavy and vaporous. The sky is packed with clouds. It hasn’t rained for the last two days. The last spell was torrential. Hot and wet climate has facilitated the vigorous growth of vegetation. Grass has grown tall and thick. A whole new generation of grasshoppers is born and is flourishing on the juicy blades. Our dog loves to jump and roll into the thicket causing the nymphs to rise up like green dust that spreads around in all directions and settles down on new blades and then visible no more. Clusters of rain lilies break the monotony, adding colours and beauty to the grassy green.
Nights are musical these days. Crickets chirp in high decibels, so do the happy toads. The full-throated croaking reaches a crescendo and then no other sound is audible. There is abundant to eat, flourish and reproduce. The web of life is beautiful. The ground is teeming with grubs, caterpillars, slugs, snails and insects. Fledglings are out of the nest and learning to face life while anxious parents still feeding and following them. A commotion raised by the birds caught our attention and we spotted a Sparrowhawk in the Jamun tree.
Last weekend, we had soup with Cheddar Honey Rolls. We baked them in a pudding mould and they looked like little flowers sprinkled with Cheese.
Soft, cottony, wisp o’ the cloud, cheesy and honey flavoured rolls are a bite of heaven. Enjoy them warm for breakfast or brunch. Cheese and honey meld to give lovely taste and flavour and garlic does the magic too!
Cheddar Honey Rolls | Cheddar Honey Flowers
Ingredients
2 ½ cups all- purpose flour
2 ¼ teaspoon instant dry yeast
¾ teaspoon salt
2 tablespoon melted butter
¾ cup grated cheddar cheese
3 cloves garlic minced
2 tablespoons honey
¾ cup warm water
Spread
2 tablespoon butter
2 tablespoon butter
½ Grated cheese
Method
In a deep bowl add all the ingredients and stir till you get a shaggy dough. Do not add all the water in a go. Add in parts.
Turn the dough onto a counter and knead for 6 to 8 minutes. It should become smooth, supple and pliable.
Cover and let rest for 20 minutes. Knead again for 3 -4 minutes.
Grease 8 to 10 muffin moulds or pudding moulds. Use nonstick moulds.
Divide dough into two parts. Roll out one part into one 7inch x 10 inch rectangle. Brush liberally with butter. Sprinkle grated cheese. Cut into strips. Stack strips on top of each other, cheese side down. Cut each stack into three bundles.
Take a stack. Pinch the lower end. Place the stack in the mould. Open the strips from top and spread them like petals. Keep in a warm place to rise for 30 – 45 minutes until double. Sprinkle cheese on top.
Bake in a preheated oven at 180 degrees C for 20 minutes or till the top turns brown.
Remove from the oven and enjoy warm cheesy rolls.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. Links are also updated after each event on the BreadBakers this home page.
We take turns hosting each month and choosing the theme/ingredient.
This month, our host was Mayuri Patel who blogs at Mayuri’s Jikoni. Thank you Mayuri for the lovely theme “Baking with natural sweeteners”
This is what our group has baked this month-
This is what our group has baked this month-
Breads with Natural Sweeteners
If you are a food blogger and would like to join us, just send an email with your blog URL to [email protected].