Cheddar Honey Rolls | Cheddar Honey Flowers #BreadBakers

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

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.

The inspiration to bake these rolls comes from Bread Bakers

#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- 

Breads with Natural Sweeteners

Autumn Harvest Bread with Grapes by The Bread She Bakes

Banana Honey Crumble Cake by The Schizo Chef

Banana Yeast Bread by Passion Kneaded

Blackberry Honey Bread by Kidsandchic

Cheddar Honey Flowers by Ambrosia

Date and Chai Muffins by Mayuri's Jikoni

Date Sweetened Banana Bread by Herbivore Cucina

Eggless Banana Bread with Cranberries and Coconut Sugar by Sizzling Tastebuds

Egg Free Carrot Coconut Bread by Gayathri's Cook Spot

Eggless Wholewheat Maple Banana Oat Muffins by Spill the Spices

Einkorn Drop Biscuits with Peaches by The Wimpy Vegetarian

English Granary Style No Knead Bread by Karen's Kitchen Stories

Healthy Banana Bread by From Gate to Plate

Honey Almond Banana Muffins by Bakingyummies

Honey Cider Quick Loaf by Food Lust People Love

Honey Cornbread by Magnolia Days

Honey Oat Pain de Mie by Hostess At Heart

Honey Pineapple Pull-Apart Rolls by Cindy's Recipes and Writings

Honey Rolls by La cocina de Aisha

Jackfruit Semolina Muffins by My Cooking Journey

Mangalore Buns by Sneha's Recipe

Maple Bacon Cheddar & Pickle Pull-Apart Bread by A Shaggy Dough Story

Maple Pecan Scones by Cook's Hideout

Maple Oatmeal Bread by A Baker's House

Natural Banana & Blueberry Bread by Baking in Pyjamas

Pain au Levian avec Banane by What Smells So Good?

Tangerine Honey White Bread by A Day in the Life on the Farm

If you are a food blogger and would like to join us, just send an email with your blog URL to [email protected].