White cheddar rosemary dinner rolls

Add one cup of whole milk at 110 to 120F to the bowl of a stand mixer with one packet of active dry yeast and a quarter teaspoon of sugar; set aside until foamy. If it does not foam, discard and start again.

Grate two cups of sharp white cheddar.

Strip the rosemary leaves off the woody stems and mince fine to give two tablespoons.

Add a quarter cup of sugar, half a cup of melted unsalted butter and two eggs to the yeast milk and mix by hand until combined.

Whisk in two cups of bread flour and one teaspoon of salt.

Fit the dough hook and add the remaining 330 grams of flour about a quarter cup at a time with the mixer on its lowest setting; mix about 12 minutes from the first addition.

Knead ten more minutes, finishing by hand, until the dough is smooth, stretchy and passes the windowpane test.

Mix the cheddar in, sprinkling the rosemary over as it goes so both distribute evenly.

Oil a large bowl, knead the dough a couple of times by hand to break up any clump of cheese, and rise covered in a warm place about 45 minutes until doubled.

Divide into 12 equal pieces by quartering and cutting each quarter into three.

Gather the corners in and corral each piece into a ball under the hand on an unfloured counter; place into the buttered nine by 13 dish.

Cover loosely and rise 30 to 45 minutes until almost doubled.

Set the oven to 350F. Brush the rolls with beaten egg and bake 25 minutes until golden brown.

Brush liberally with melted butter, finish with minced rosemary and flaked sea salt, and cool 10 minutes.