It’s time to make one of our most favorite bread recipes. It’s amazing what happens when I’m not being obsessed with knitting all day long.
I have fiddled with this recipe off and on for years because I can’t seem to resist doing that, and it’s gluten free. This is the stickiest dough and it gets on everything. The benefit though, of being gluten free, is that I don’t have to let it rise first. Make the cheese filling first, divide it into fourths and set it aside. Make the dough and divide it into four parts and then divide each quarter into four little balls of dough and set all the dough aside covered with more plastic wrap to keep it from drying out. Then I can make sixteen rolls.
I use a lot of plastic wrap making these because it is so incredibly sticky. One benefit of this is that the rolling pin stays clean. Washing my hands between every four rolls keeps my cup of tea clean as well.
Halfway done. Yay! Time to wash hands yet again and then drink some tea.
Now the hard part. Waiting 25 minutes.
The good news is one can eat the evidence.
As if!!
Oro is waiting almost patiently for his little piece of cheese cushion. I better get with the program.