Cheesy Rosemary Butter Dinner Rolls

Steps

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1. 1
   In the bowl of a stand mixer, combine 1 cup of warm whole milk (110–120°F), 2¼ teaspoons of active dry yeast, and ¼ teaspoon of sugar. Mix and set aside until foamy.
   ≈0:07
2. 2
   Shred 2 cups of sharp white cheddar cheese. Strip the leaves from fresh rosemary sprigs, discard the woody stems, and mince finely to yield 2 tablespoons.
   ≈0:40
3. 3
   Once the yeast mixture is foamy, add 1¼ cups of sugar, ½ cup of melted unsalted butter, and 2 eggs. Mix by hand until combined.
   ≈1:51
4. 4
   Add 2 cups of bread flour and 1 teaspoon of salt. Whisk until incorporated.
   ≈2:33
5. 5
   Set the mixer to its lowest speed. Slowly add the remaining 2¾ cups of flour, about ¼ cup at a time, allowing each addition to incorporate fully. Mix for about 12 minutes until the dough becomes smooth, stretchy, and slightly sticky.
   ≈3:08
6. 6
   Finish kneading by hand for a few minutes if needed, until smooth. Perform the windowpane test: gently stretch a small piece of dough; it should stretch thin enough to see light through it, indicating proper gluten development.
   ≈5:49
7. 7
   Return the dough to the mixer. Add the shredded white cheddar and 2 tablespoons of minced rosemary. Mix until evenly distributed.
   ≈6:52
8. 8
   Oil a large bowl. Place the dough in the bowl, cover loosely, and let rise in a warm spot for about 45 minutes until doubled in size.
   ≈7:31
9. 9
   Divide the risen dough into 12 equal pieces (quarter it, then divide each quarter into thirds). Gather the corners of each piece and, using your thumb and middle finger in an OK shape, roll with circular motions to form a round roll.
   ≈8:07
10. 10
    Place the shaped rolls in a buttered 9×13-inch baking dish. Cover loosely and let rise for 30 to 45 minutes until puffed and nearly doubled.
    ≈8:45
11. 11
    Preheat the oven to 350°F. Brush the risen rolls with beaten egg to achieve a golden, shiny finish.
    ≈9:18
12. 12
    Bake at 350°F for 25 minutes until golden brown.
    ≈9:31
13. 13
    Remove from the oven and liberally brush with melted butter. Finish with a sprinkle of minced rosemary and flaked sea salt. Let cool for 10 minutes before serving.
    ≈9:38