Giant cheese rolls (ensaimada)
12 servings
Ingredients
| Quantity | 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 -- |
| Sharp | ||
| Additional margarine or | ||
| Sugar, if needed | ||
Directions
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