Part 7/9:

Once risen, the dough is rolled out into a rectangle, spread with butter, and sprinkled generously with grated cheddar cheese—preferably sharp or Irish cheddar for full flavor. The dough is then rolled, sliced into strips, and woven into an attractive braid or individual rolls, which are baked until golden. These spicy cheddar rolls are ideal as a side with grilled meats or salads.

Practical Tips for Success

• Over-proofing can cause dough to sour and collapse. To prevent this, monitor the dough: it should be doubled in size without excessive bubbling.

• Resting dough intermittently during rolling helps gluten develop smoothly, making shaping easier.

• Using room temperature ingredients facilitates even fermentation and shaping.