BRÖTCHEN | Käse Brötchen SWITZERLAND cheese bread rolls


Once made as scones, with baking powder and butter, this is the bread version.

  • 500 g strong white flour
  • 300 ml milk, warmed to 38ºC
  • 150 g Gruyère, grated
  • 1 egg yolk, beaten
  • 25 g yeast
  • Salt, large pinch

Dissolve yeast in the milk. Add yeast mixture and half of the cheese to the flour and knead into a smooth dough, about 10 to 12 minutes. Leave to rise for an hour, degas and rise for a second hour. Shape into 80 g rolls, and leave to rise until double in size. Coat buns with egg yolk, sprinkle with remaining cheese. Preheat oven to 175°C. Bake for 30 minutes.