No-Knead Cheddar Rolls

Ingredients

 * 1 & 1/2 cup Unbleached Flour; Unsifted
 * 3 Tbsp Butter
 * 1 pk Active Dry Yeast; OR 1 Tbsp Active Dry Yeast; Bulk
 * 1 cup Unbleached Flour; Unsifted
 * 1 cup Cheddar; Sharp, Grated
 * 3 Tbsp Sugar
 * 1/4 cup Butter
 * 1 tsp Salt
 * 1 ea Egg Yolk; Lg
 * 3/4 cup Milk
 * 1 Tbsp Milk
 * 1/2 cup Water

Directions
Contributed by:== This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
 * 1) Place the grated cheese in a small bowl and cover to prevent drying then set aside.
 * 2) Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly.
 * 3) Measure 3/4 cup of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.
 * 4) Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally.
 * 5) Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally.
 * 6) Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough.
 * 7) (Dough will be slightly sticky.) Put the dough into a greased deep bowl.
 * 8) Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes.
 * 9) Generously grease several baking sheets. Melt the butter and set aside.
 * 10) Punch the dough down with a fist and turn the dough out onto a lightly floured surface.
 * 11) Divide the dough into two equal portions. Set one portion aside.
 * 12) Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter.
 * 13) Sprinkle with about one half of the grated cheddar cheese.
 * 14) Cut crosswise into 8 equal portions. Cut into halves lengthwise.
 * 15) Fold each strip into thirds, lapping each side portion over the center third.
 * 16) Place the rolls on a baking sheet. Repeat for the other half of the dough.
 * 17) Beat the egg yolk with the tbls of milk, slightly.
 * 18) Brush the tops of the rolls with the egg yolk mixture.
 * 19) Let rise until doubled, about 30 minutes.
 * 20) Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot.
 * World Recipes Y-Group