Fragrant herbs and spices fleck these soft rolls, while sharp cheese adds a kick. Bake a batch up to two weeks ahead and freeze; thaw at room temperature.
Cooking Light DECEMBER 2009
1. Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water in a large bowl; let stand 5 minutes. Stir in the remaining 1 tablespoon honey and egg. Weigh or lightly spoon 9 ounces (about 2 cups) all-purpose flour into dry measuring cups; level with a knife. Combine 9 ounces flour, 1/2 cup cheese, and next 5 ingredients (through pepper) in a bowl, stirring with a whisk. Add flour mixture to yeast mixture, stirring to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 2.25 ounces (about 1/2 cup) flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 1 hour or until doubled in size.
3. Preheat oven to 425°.
4. Punch dough down; cover and let rest 5 minutes. Divide dough into 12 equal portions. Working with one portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a ball. Place the balls 2 inches apart on a baking sheet coated with cooking spray. Cover and let rise for 30 minutes. Uncover balls; sprinkle remaining 1/4 cup cheese over tops of balls. Bake at 425° for 18 minutes or until browned. Remove from baking sheet; cool 10 minutes on wire rack.
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