This past Sunday I made these Cheddar Scallion Rolls with Abby and Margaret. (The recipe for these is available if you click here
as it is a KAF recipe on their site.)
This makes a lot of rolls, so I made a quarter of the recipe as I didn't need 48 rolls, little or not. I made 8 rolls from the quarter recipe to have them just a little larger than the 2 ounce size stated so Mark could take them for sandwiches in his lunch, even then, they were pretty small and he ended up taking two of them for each lunch, which worked just fine. The recipe worked well using a quarter measurement of everything and the dough was lovely and easy to work with.
The rise times on this were very slow...I think I
had to double what was stated in the recipe. Not a problem if you
aren't standing by waiting, so just noted that on my recipe. I used
regular cheddar cheese, not the reduced fat, but other than that,
followed the ingredients and directions as stated.
The rolls turned out
very good, Mark was happy to have them for his sandwiches this week,
and we enjoyed one each with dinner Sunday, very nice.
I would make these again, I think that the next time I would use fewer scallions as the taste does overpower a bit, and maybe up the sharp cheddar a bit to give them a more cheesy distinction, although I could taste the cheese in mine just as they were. (Note: it was suggested that one not use finely grated cheese as the taste totally disappears into the roll, so I grated mine very coarsely, you can see bits of cheese in the photo of the inside of the roll.) Definitely a repeat.
