Cheddar Feta Rye Dinner Rolls

Steps

1. Shred the cheddar and set aside 120 g for the dough and 30 g for the tops. Crumble the feta. Melt 10 g of the butter for brushing later and keep the other 20 g soft for the dough.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast, salt and black pepper.
3. Stir the molasses into the warm water, then pour it into the rye and bread flour mixture and mix into a shaggy dough. Add the 20 g of softened butter and squeeze it in.
4. Knead in a stand mixer with the dough hook on medium-low for 6 to 8 minutes, or by hand with wet hands for 10 minutes; rye dough stays tacky, so wet your hands rather than adding more rye or bread flour. This is about 70% hydration and 1.4% salt, kept low because the cheddar and feta bring salt.
5. Knead in the 120 g of cheddar and all of the feta until evenly spread through the dough.
6. Cover and let rise at about 75°F (24°C) for 75 to 90 minutes, until puffy and about 1.5 times its size; rye doughs rarely double.
7. Line a 9x13-inch pan with parchment. Divide the dough into 12 equal pieces (about 98 g each), shape each into a smooth ball with damp hands, and set them in the pan in 3 rows of 4.
8. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until the rolls touch and a damp fingertip leaves a dent that springs back slowly. Meanwhile, preheat the oven to 375°F (190°C).
9. Brush the rolls with half of the melted butter and sprinkle with the remaining 30 g of cheddar.
10. Bake 22 to 26 minutes, until deep golden and the center of a middle roll reads 190°F (88°C).
11. Brush the hot rolls with the remaining half of the melted butter. Cool on a rack for at least 20 minutes before pulling apart, so the rye crumb sets.