Stuffed with cheddar cheese and warm out of the oven, these rolls are just the thing to go with a bowl of hot tomato soup on a chilly winter afternoon.
Cheddar knot rolls are fun to make, and just about everyone loves baked goods stuffed with tasty ingredients. Investing a little extra effort in roasting the onions for the top and cutting strips of cheese for the inside of the ropes results in a perfect accompaniment to soup as well as a savory take-along snack for a winter’s day walk or hike.
If you and your family and friends like these, try our Arctic Anpan 2 Ways for additional creative recipes for sweet and savory stuffed rolls.
Roasted Onion Cheddar Knots
- 1 cup water
- 5 tbsp powdered milk
- 2 tsp active dry yeast
- 3 tbsp granulated sugar
- 2 tbsp olive oil
- 3 cups flour
- 1 1/2 tsp salt
- 3 oz. cheddar cheese cut into matchstick strips
- 3 thin slices (discs) of onion
- olive oil, smoked sea salt, and freshly cracked pepper
- 1 egg, beaten
- Place first 7 ingredients into the pan of your bread machine, in the order recommended by the manufacturer.
- Turn machine on, dough cycle.
- When cycle is finished, turn dough out onto lightly floured surface.
- Cut dough into 6 equal pieces.
- Roll and stretch each piece into ropes approximately 12 inches long.
- Flatten each rope. Place about four matchstick-shaped pieces of cheese down the middle of the flattened rope.
- Pinch dough closed around the cheese pieces so that you still have about a 12 inch rope with cheese enveloped in the center. Make sure you’ve really pinched these shut so they don’t pop open during baking.
- Tie the rope into a knot shape. Repeat with all the ropes.
- Let knots rest covered on a parchment-lined baking sheet for about 45 minutes in a warm place. Knots should almost double in size.
- Meanwhile, heat oven to 400 degrees F.
- Toss onions with olive oil, smoked salt, and freshly cracked pepper. Onion rings should be separated and all should be well coated.
- Roast onions on baking sheet for about 10 minutes. They should be translucent and just starting to brown.
- Remove onions from oven and set aside. Reduce oven temperature to 375 degrees F.
- Brush knots with beaten egg. Place roasted onions atop egg-washed knots.
- Bake for 15 – 20 minutes. Finished rolls should be golden brown.
That seems so good
ooooooooh those look yummy! and I bet they’re fantastic w/ tomato soap. 🙂
Thanks Pam. Homemade croissants for breakfast this morning!
you’re so lucky!
Love this even though it is Spring in Charleston!
Thanks, Devany. I lived in Charleston (SC) back in the mid-late 90’s. Lovely city and wonderful breakfasts featuring freshly caught spotted seatrout, seatrout roe and shad roe!
Oh my they look delicious!
Thanks for reading and commenting!
Looks delicious, thanks for recipe sharing. Awesome photoshot!
Thanks for stopping by, and if you try the recipe, let us know!