Parrano Cheese-Thyme Rolls

Ingredients

• 3 ounces cheese freshly grated
• 1 teaspoon cornmeal 
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 12.3 ounces flour all-purpose divided
• 1 teaspoon thyme sprigs fresh chopped
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 0.8 cup water (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• plastic wrap
• measuring cup

Directions

1. Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 2 1/2 cups flour, thyme, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough; let stand 10 minutes. Knead in Parrano cheese until well combined.
3. Divide mixture into 12 equal portions, and form each portion into a ball.
4. Place each ball onto a baking sheet sprinkled with cornmeal. Lightly coat tops of rolls with cooking spray; cover with plastic wrap.
5. Let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size.
6. Preheat oven to 40
7. Bake rolls at 400 for 18 minutes or until browned on tops and bottoms.
8. Remove rolls from baking sheet; cool completely on a wire rack.