Photo: Sang An; Styling: Pam Morris
Yield
8 servings (serving size: 1 roll)

Stir the dough together quickly the day before shaping and baking—no kneading necessary. The dough is more like a thick batter; don't add additional flour or the rolls will turn out dry.

How to Make It

Step 1

Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.

Step 2

Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.

Step 3

Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)

Step 4

Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.

Step 5

Preheat oven to 400°.

Step 6

Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.

You May Like

Ratings & Reviews