Muenster Rolls

Muenster rolls gets their name from the type of cheese used, although it can be substituted for other cheeses.

Muenster cheese is founded in America yet believed the process comes from a similar named muster cheese as brought with the the German immigrants, although the name is associated with French origins.

A beautiful roll this can be use as an accompaniment to most meals, but particularly good with soups, stews and casseroles.

Recipe Directions

1. Dough

2. In a large bowl, combine the water and the milk powder then stir so the milk dissolves. Add the yeast to the milk mixture, then the sugar, salt, shortening, egg and 2 cups of the flour. Mix until all the ingredients are wet.

3. Then add another 2 cups of flour mix until the dough gets stiff. At this point dump the dough out onto a floured surface and continue to knead. Add flour 1/2 cup at a time until dough is soft and not overly sticky yet not stiff (it may not be necessary to use the entire amount of flour).

4. Pour a tablespoon of oil around the sides of a bowl. Add the dough then maneuver it around in the bowl so it is completely covered with the oil.

   Tip: Rolling the dough in the oil helps stop the dough from drying out.

5. Cover with bowl with plastic wrap and allow to rise in a warm place until double in size.

6. Cheese Mixture

7. In a large bowl, whisk the full egg, then stir in Muenster cheese.

8. Punch down the risen dough, then roll into a rectangle.

9. Spread the cheese mixture over the dough.

10. Roll the dough lengthwise like a jellyroll then cut into rolls.

11. Place the roles into a parchment or baking paper lined Dutch Oven. Allow the rolls to rise undercover till doubled in size, this will take about 1 to 1 1/2 hours. Cover Dutch oven and let rise for an additional 15 minutes.

12. Beat egg white and water then brush over the risen rolls. Sprinkle with your favorite garlic based seasoning blend.

13. Bake at 375 degrees F (190 degrees C) for 20-30 minutes. Cool for 20 minutes before serving still warm.