From the Anchor Yeast Kitchen
Cheese Drop Rolls
Prep 1 hr 15 mins
Baking Time
30–35 mins
Total 1 hr 50 mins
Makes 12 Cheese Drop Rolls
easy
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By
Anchor Yeast Kitchen
Another gluten free favourite, this Cheese Drop Rolls recipe is full of cheesy goodness.
New to baking with yeast? Start with Dough Fundamentals in Learn.
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Ingredients
240
g
Gluten-free White Bread Mix
( 2 x 250 ml / 2 cups )
5
ml
Salt
( 1 tsp )
30
ml
Sugar
( 2 tbsp )
3
ml
Dry mustard
( ½ tsp )
3
ml
Cayenne pepper
( ½ tsp )
60
g
Margarine
( 4 tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
180
ml
Lukewarm water
( ± ¾ cup )
5
ml
Cider vinegar
( 1 tsp )
2
Large eggs, lightly beaten
1
Egg white ( large egg ), lightly beaten
250
ml
Cheddar cheese, grated
( 1 cup )
Method
Mix the Gluten-free White Bread Mix, salt, sugar, mustard and cayenne pepper together. Rub the margarine into the flour, with the fingertips. Add the Anchor Instant Yeast and mix.
Add the lukewarm water, vinegar, 2 beaten eggs and 1 beaten egg white to the flour mixture to form a soft dough. Mix the dough well until smooth and elastic, for about 10 minutes.
Cover with greased plastic and rest for 15 minutes.
Knock the dough down and fill greased, muffin pan hollows ¾ full. Cover with greased plastic and allow to rise for 20 - 25 minutes.
Bake in a preheated oven at 200 ºC / 400 ºF for 30 - 35 minutes, until golden brown.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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