Buy extra Manchego cheese when you make your lasagna and prepare these delicious rolls as a go-along. Pair a salad with your lasagna & rolls and you have a delicious meal. These rolls are especially easy; adapted from a recipe I've used for over 20 years, they require only one rise before baking. Although the recipe calls for only 1 cup of cheese, feel free to add as much cheese as you like. As the rolls bake the cheese melts into the roll and onto the baking sheet forming lovely bits of crispy cheese that I like to break off the roll and munch on. Delicious!
Manchego Cheese Knots
2 cups of buttermilk
1 ½ tblsp active dry yeast
2 scant tsp salt
2 tblsp butter
¼ tsp baking soda
3 ½ cups unbleached white flour
½-cup whole-wheat flour
1 cup Spanish Manchego cheese – grated
Heat the buttermilk to lukewarm, pour 1/3 cup into a bowl and sprinkle yeast into milk. Let stand to proof.
Melt the butter and honey in the remaining buttermilk. Add salt and baking soda to liquid and combine with proofed yeast.
Add flour 1 cup at a time, thoroughly mixing in each time.
Turn out onto a floured board and knead for 2-3 minutes, dough should be soft, yet smooth and resilient.
Roll dough out to a 1” thickness and brush with melted butter, spread grated cheese evenly over dough and roll up as if you are making a jellyroll.
Slice roll into approx 20 equal pieces. Take each piece and roll into the shape of a cigar. Tie a loose knot in dough and set on baking sheet prepared with parchment paper. Brush each roll with additional melted butter, cover loosely with waxed paper and a light towel, Let rise in a warm draft free area until doubled in size, about 1 hour.
Bake in a pre-heated 400 F oven for about 20 minutes until golden brown. These are best eaten fresh and warm.
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- Lisa Marie
- Cincinnati, OH, United States
- A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.