Cheddar Rye Dinner Rolls

Steps

1. Prepare the cheddar first: cut about two-thirds of the cheddar into 1/4-inch cubes for the dough and finely shred the remaining one-third for the tops; keep both cold in the fridge.
2. In a large bowl, whisk together the rye flour, bread flour, instant yeast and salt.
3. Stir the molasses into the lukewarm water, then pour it into the bowl and mix until no dry patches remain.
4. Set aside a small dab of the softened butter for the pan, then add the rest of the butter to the dough and knead in a stand mixer on low or by hand for 6 to 8 minutes, until smooth but still slightly tacky; rye dough stays a little sticky, so wet your hands instead of dusting with more rye flour or bread flour. This is about 69% hydration and 2% salt.
5. Knead the cubed cheddar into the dough until evenly spread through it.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about one and a half times its size.
7. Grease a 9x13-inch pan with the reserved dab of butter. Divide the dough into 12 equal pieces (about 82 g each) and roll each into a tight ball with damp hands; 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 the dough springs back slowly when gently poked. Meanwhile, preheat the oven to 375°F (190°C).
9. Sprinkle the shredded cheddar over the tops of the rolls.
10. Bake for 22 to 26 minutes, until deep golden and the center of a roll reads 190°F (88°C).
11. Turn the rolls out onto a rack and let them cool for at least 20 minutes before pulling apart and serving.