My thanks to Melissa in Dallas for Gruyere-stuffed Crusty Loaves. Oh mama!

Here are the little beauties, right from the oven. These were baked with convection for 26 minutes

at 425 degrees.

Taking heed of the KA comments, I split the dough in half and processed only one portion tonight, cutting five rolls out of that (rather than four 8-oz loaves/rolls like KA does). I'm not a glutton, no matter what I think.

The entire process took 24 hours, resulting in the uber-cheesy, grilled-cheese sandwich taste you always dream you'll get, but never get. I really wish I had some good tomato soup to have with it.

The oiliness is quite apparent as it comes directly out of the oven, seeping all over the parchment. I had to blot the volcano opening to get the photo and because I didn't want that extra grease messing up my taste buds.

I'm going to try Tillamook cheddar for the second half of the dough.

https://pix.sfly.com/1d2g3r

 
umm, I'm slightly leaning toward the cheddar, but both are very good.

I simply cannot image how they fit 10 oz of cheese in one 9x12 piece of dough. I split the dough in half and still rolled each piece out to 9x12 with 5 oz of cheese and it was barely contained.

This is a good recipe, but not one I should make often. I gave away most of the rolls, but still don't need a gorgeous cheesy lump of warm dough tempting me.

Thank you for allowing me to put that food memory to rest.

 
I crammed every shred of that cheese into mine:)

I made the four rolls but wished they were smaller (even half of one was a lot) too.

 
Neighbor said they were really tasty, but a bit hard. I think I overbaked them trying

to get the side of the rolls brown...or even NON-WHITE. And it wasn't flour because I didn't need any flour to roll out of the dough.

Plus I used convection which should have solved that problem.

Thankfully, I will not be making these again as I am a sucker for warm cheesy things.

 
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