Ingredients
For the Dough:
- 4 cups All-purpose flour
- 1 cup Warm milk (about 110°F)
- 1/4 cup Warm water
- 2 1/4 tsp Instant yeast (1 packet)
- 2 tbsp Sugar
- 1 tsp Salt
- 1/4 cup Unsalted butter, softened
- 1 Large egg
For the Topping:
- 2 cups Shredded cheese (a mix of Mozzarella for melt and Sharp Cheddar for color/flavor)
- Optional: A pinch of garlic powder or dried oregano.
Instructions
- Activate Yeast: In a large bowl, combine warm water, warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Mix & Knead: Add the egg and softened butter. Gradually stir in the flour and salt. Knead by hand or with a dough hook for about 5–8 minutes until the dough is smooth and slightly tacky.
- First Rise: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour (or until doubled in size).
- Shape: Punch the dough down. Divide it into 12–15 equal pieces. Roll each piece into a smooth ball.
- Second Rise: Place the balls on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
- Top with Cheese: Preheat your oven to 375°F (190°C). Gently press down on the center of each roll and pile a generous amount of shredded cheese on top. (To get the "bink" or "blister" look in your photo, use a generous amount so it drips down the sides).
- Bake: Bake for 15–20 minutes or until the bread is golden and the cheese has formed those beautiful brown toasted spots.
Pro-Tips for the Best Look
- The "Spotty" Topping: For the leopard-print browning seen in your photo, use a cheese with a higher fat content like Gouda or a low-moisture Mozzarella.
- Egg Wash: If you want a shinier finish on the exposed bread, brush the sides of the rolls with a beaten egg before adding the cheese.
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