Giant cheese rolls (ensaimada)

Yield: 12 servings

Measure Ingredient
1 pack Yeast -- not instant
¼ cup Warm water
4 cups All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
¾ cup Sugar
¾ cup Margarine
6 Egg yolks
½ cup Evaporated milk
2¼ cup Cheddar cheese, shredded --
Additional margarine or
Sugar, if needed

1. Dissolve the yeast in the ¼ cup warm water. 2. Sift flour, baking powder and salt together. Best if sifted twice. Into the yeast mixture, stir ¼ cup sugar and ½ cup flour mixture. Cover and let rise in warm place for about 20 minutes, until doubled in size. 3.

Cream margarine; add remaining sugar gradually until well mixed. Add egg yolks, one at a time, beating very well after each one. Beat in the remaining flour, alternating with the evaporated milk. Stir in the yeast mixture and beat until smooth. 4. Turn the dough onto a lightly floured surface and divide into 12 parts. Roll each part into an 8-inch circle. Sprinkle 2 tablespoons of the cheese onto each circle. Roll circles like a jelly roll and coil into crescent shape.

5. Place on ungreased baking sheets. Cover and let rise in warm place until doubled in size, about 1 to 1-½ hours. 6. Preheat the oven to 400 degrees and bake the rolls for 15 to 20 minutes or until golden brown. 7. Remove from oven and immedaitely brush with some melted margarine, a sprinkling of sugar and remaining cheese. Serve while warm. Yields 12 large rolls. If making smaller ones, adjust cooking time accordingly.

Recipe By : Jo Anne Merrill

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