I was making some Missippi Sin Sliders and looking for the perfect slider bun for them. Given that this one had butter and cheese, and how ridiculously rich Mississippi Sin is to begin with, I thought well. That’s a marriage made in heaven.
I did tweak the King Arthur recipe a bit to use some of my sourdough starter in it. I have been adding this to every bread I make and it does add flavor. I also typically increase the salt when I’m using King Arthur Flour recipes because I find them to be a little low on salt for our taste.
First step here is to grind the cheese into the flour using a food processor. I use a Breville Sous chef and I absolutely love it, it’s so amazingly powerful.
Add remaining ingredients (water, yeast, salt, eggs, butter, and milk powder) and knead. And knead. And knead. You’re going to want to use a stand mixer for this. It takes about 15 minutes, but you want to knead until the dough is glossy.
Then add to oiled bowl and flip to cover the dough with oil.
Allow to rise for about 90 minutes. For proofing dough, I use the Breville Airfry Smart Oven on the “Proof” setting. It definitely makes things more consistently rise, and has bake, dehydrate, air fry, broil and warm functions as well.
And form into rolls. In this case, I made 12 rolls in a disposable 9X13 pan, so perfect for sliders!
A note about yeast: Often I see postings or friends ask “what went wrong”. Many, many times it’s the yeast you used. Bread too dense? Probably didn’t rise right (and some doughs are harder than others). I recommend using a kicking yeast, and this Saf Instant Premium is what I use. You can abuse it heavily (multiple days left in the fridge, multiple risings. I’m not very nice to my bread!) and it will come right back, every time. The packets you get in the store just do not compare.
And allow to rise for about 90 minutes until browned and internal temperature reads 190 degrees Fahrenheit.
After baking rolls in a pan like this, I will typically flip the rolls out onto a rack (upside down) so the bottoms don’t get soggy from the humidity in the pan. This also prevents them from getting soggy when you’re adding your filling and cooking the sliders.
Then I split them horizontally and filled with my filling.
And after baking. These are so amazingly rich and delicious!
King Arthur Flour’s Cheesy Brioche Rolls
- 2 3/4 cups all-purpose flour
- 6 ounces sharp cheddar cheese
- 1/4 cup dry milk
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- 3 eggs+ 1 egg yolk
- 1/4 cup warm water
- 8 tablespoons butter at cool room temperature
- ¼ cup sourdough starter unfed
- 1 egg white
- Food process the cheese (I used shredded) and flour together. Add remaining ingredients (except egg white) and knead until dough is glossy (about 15 minutes). Turn into an oiled bowl, and turn once to coat with oil. Allow to rise for 90 minutes or until doubled. Form into rolls and place in pan. Allow to rise 90 minutes until doubled. Bake in 350 degree Fahrenheit pre-heated oven for 20 minutes. Remove from oven and brush with egg white. If the tops are getting brown, tent foil over the rolls, and allow to bake for about 10 minutes more until browned and internal temperature reads 190.