I once made a cheddar grilled cheese with these and it changed my life. Make these for a great lunch option!
Top tips from me:
1) Cut your butter into small chunks so it melts faster and the milk does not scald, Jaimie says. Also, make sure you use a large pot.
2) Make sure you add one egg at a time when making the batter, otherwise you may not mix fast enough and some of the egg will cook into scrambled eggs!
3) Definitely add the water to make sure the dough is more consistent and like a paste, otherwise, it will clump up and the mix-ins may not be fully incorporated.
4) Instead of adding spring greens, I chiffon cut up about 10 large basil leaves and added those in. Perfect basil heaven, and I got to use my basil plant. I would definitely recommend fresh basil.
5) Here’s an eating tip: Jaimie says it is absolutely essential that you toast your cheezy bread before eating it. I agree.
6) Jaimie uses a scale and ounce measurements for her recipe since she’s a professional baker, but she was nice enough to give us approximations so if you don’t have a scale, you can still make these.
Assembling the dough will take about 30 minutes, depending on your knife skills and how long it takes for your milk and butter to boil, then the rolls will bake for another 45-60 minutes. This recipe yields 1 dozen sandwich-sized rolls or 2 dozen dinner rolls.
12 oz. whole milk (a cup and a half) — 6 oz. butter, cut in small pieces (one and a half sticks) — 11 oz. potato starch (about 2 cups) —1 tsp salt 12 oz. egg (about 5 eggs) —1 tsp mustard — Water to adjust — 2 cups cheese — 1 cup diced tomatoes —1/2 cup fresh spring greens, chopped or chiffon cut — 1 dried tbsp basil
Did you make this recipe and have any suggestions? Make sure to leave a comment!