Well, it’s a good thing we’ve started running again. Baking season is back in full swing around here!
Now that the weather is warmer, my breads rise faster in the house or on the porch. And with the longer days, I feel like I can get more done before pajama time (aka, dinner time).
If you’ve been reading this blog for a while, you know that we love bread around here. And it wasn’t easy to decide on which Red Star Yeast recipe I would try first…but as soon as I saw the words “ cheese puffs ”, I knew it had to be done.
A quick rise time, plus cheese and herbs? Brushed with butter before serving? What doesn’t sound good about these?
I knew these would be great – just the recipe alone sounds incredible – but they turned out even better than I imagined. Thanks to the bread flour, these little rolls are super light and airy and filled with pockets of sharp cheddar and savory spices.
And I loved the olives on top so much that I think next time, I’ll swap out the cheddar for a parmesan or asiago and add some chopped olives right into the dough, too. You can’t ever go wrong with more olives.
I’m super excited to announce that I’ll be working with Red Star Yeast on a couple recipes in the next few months. Red Star Yeast is my go-to when it comes to baking; I always have it in the pantry and the fridge, so I’m happy to sharing some of their recipes with you here.
2 Tbsp shortening or butter, softened to room temperature
1 cup shredded sharp cheddar cheese
1 and ½ cups water
2 and ¼ tsp Red Star Active Dry Yeast
black pitted olives, sliced (optional)
Heat water to about 110 degrees F and make sure your butter or shortening and egg are at room temperature.
Mix the first 8 ingredients (flour through cheddar cheese) in a large bowl and set aside.
Add the yeast to the warm water and let it stand 3-5 minutes until the mixture looks foamy. Add the egg to the yeast mixture and mix together.
Add half of the flour mixture to the yeast and mix with an electric mixer or by hand for 2-3 minutes until smooth. Add the rest of the flour and stir again until all the flour is incorporated – this dough will be sticky.
Cover the dough and let it rise in a warm place until it’s doubled, about 30-45 minutes. While the dough is rising, grease 24 muffin cups and preheat your oven to 425 degrees.
Once the dough has doubled in size, punch it down and then spoon into the muffin cups, filling each one halfway. Top each one with a sliced olive and tap the pans on a table or counter to help settle the batter. Cover the muffin trays and let the puffs rise again until they reach the tops of the cups, about 15-20 minutes.
Bake for 12-15 minutes until they are set and golden. Once they have cooled for 2-3 minutes, remove them from the pans and let them cool on a rack. Brush with butter before serving.
Want some more bread recipes to try? Here’s some of our favorites: