From the kitchen
Camel Milk Herb and Cheese Rolls
Soft yeast rolls studded with sharp cheddar and fresh herbs, enriched with camel milk.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 cup pasteurized camel milk, warm to 100 to 110°F, plus up to 2 tbsp if needed
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp sugar
- 3 1/4 cups (390 g) all-purpose flour
- 1 tsp fine salt
- 1 large egg
- 4 tbsp butter, softened
- 1 cup freshly shredded sharp cheddar
- 2 tbsp chopped chives
- 1 tsp butter, for dish
Method
- Mix warm milk, yeast and sugar; rest 5 to 10 minutes until foamy. Add egg, flour and salt and mix into a soft dough.
- Knead in butter 8 to 10 minutes until smooth and elastic, adding a teaspoon milk if dry. Fold in cheddar and chives evenly.
- Cover and rise 60 to 90 minutes until doubled.
- Divide into 12 equal pieces and shape balls. Place in a buttered 9-by-13-inch dish, cover and proof 30 to 60 minutes until puffy.
- Heat oven to 375°F. Bake 20 to 26 minutes until golden and centers reach about 190°F.
- Cool 10 minutes in the pan, then transfer to a rack.
Cook with confidence
Before you start
Before you start
The increased milk supports a soft dough with cheese inclusions. Use freshly grated cheddar, and incorporate it after initial kneading so dough strength develops first.
Serving and keeping
Refrigerate cooled cheese rolls for up to 3 days or freeze for 2 months. Reheat until hot throughout.
Watch Dough Temperature
Warm camel milk should be around 110°F. Cheese and butter add fat, so proof may move slightly slower than plain dinner rolls.
Troubleshoot
- Cheese leaks heavily: shreds too large or rolls over-proofed.
- Dense: yeast weak or dough too flour-heavy.
- Dry: overbaked.
- Uneven: pieces not divided consistently.
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