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.