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Ingredients:
75 g Unsalted Butter
1 1/2 Cup Whole Milk
25 g Dry Active Yeast
2 Cup Wheat Flour
1 1/2 Cup All Purpose Flour
1/4 Cup Flax Seed Flour
1 tsp Salt
1 Cup grated Pepper Jack
Directions:
1. Melt butter, add milk and warm until humid approximate 100 degrees Fahrenheit.
2. Add yeast and stir a little, cover with plastic wrap or foil and let sit until frothy.
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3. Blend all flour and salt, pour in yeast mix and work with dough hook in mixer or by hand with spatula in a big bowl.
4. Add cheese just before dough comes off the sides and forms to a ball.
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5. Cover bowl and let the dough rise for 30 minutes or to double size.
6. Take dough on a floured cutting board. 7. Cut dough into 15-20 pieces and roll them with a little pressure under your cupped shaped hand.
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8. Space out rolls on a baking sheet, score a cross with a sharp knife on the top of each bun, cover with a towel and let proof in a warm, draft free spot for 20 minutes or until double size.
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9. Brush a little water and sprinkle flax seed on top. Bake in 450 degrees Fahrenheit 7-10 minutes, until buns feel light in weight and are brown under
.
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10. Let cool on rack before storing buns in zip lock bags. Keep fresh rolls in freezer and thaw due to need for optimal quality and texture.
Enjoy!
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