Graham Rolls with Cheese

A baking recipe from “Norsk Ukeblads Store Bakebok”
(Norsk Ukeblad’s Big Baking Book ) published in 1982

Graham Rolls with Cheese

Will make about 20

75 g [2,65 oz] margarine or butter
3 dl [0,6 pt] milk
50 g [1,75 oz] yeast
2 dl [0,4 pt] grated rich tasting cheese
1 teaspoon salt
4 dl [0,8 pt] fine whole wheat
3 dl [0,6 pt] flour
Wheat bran


[1] Melt butter/margarine, add milk and allow mixture to reach to about 37° C / 98° F .

[2] Crumble the yeast in a bowl and stir in some of the butter/milk mix. When the yeast has desolved, pour in the rest of the butter/milk mix. Add cheese and salt. Add all the flour and knead well, preferably in a kitchen machine. Leave the dough under a towel covered with plastic wraps for about 30 min.

[3] Divide the dough into 20 pieces and roll them into round rolls. Put them on the baking sheet and flatten them a little. Cut a deep cross with a  sharp knife in each roll and let them raise underneath a towel for about 20 min. to almost double size. Brush with water and sprinkle with wheat bran.

[4] Bake in the oven at 250 C / 480 F for about 7 min.