A delicious savory roll with fresh garden herbs and cheddar cheese. Perfect for a potluck, snack or accompaniment for soup or salad. Use your favorite combination of fresh herbs.
In large bowl, combine 1 3/4 cup all-purpose flour, whole-wheat flour, ground flax, instant yeast, and salt.
Make a well in the center of the flour mix and add canola oil, egg and milk. Mix ingredients incorporating only as much of the remaining flour as needed to form a soft dough.
As dough forms a ball, use hands to knead for about 5 minutes, adding more flour as needed. Dough should be soft and stretchy without being sticky.
Cover dough and let rest for 10-20 minutes.
Meanwhile, in small bowl, combine butter, Dijon mustard, cayenne and black pepper. Set aside.
Punch down dough and roll out on a lightly floured counter. For twelve, full size rolls, roll the dough into a 10x12 rectangle. For eighteen, smaller rolls, roll the dough into an 11x20 rectangle.
Spread butter mixture over top of dough.
Sprinkle herbs and cheese evenly across the buttered dough.
Roll the wide side of the dough up tightly. Pinch edge of dough to seal the roll.
Using a serrated knife, cut dough roll crosswise into 12 or 18 equal pieces. Place on large cookie sheet.
Sprinkle with coarse salt. If needed, brush rolls with water or milk to make salt stick better.
Let rise in a warm place for 40-45 minutes or until doubled in size.
Bake rolls at 375°F (190°C) for 20-25 minutes or until golden brown.
Notes
These rolls are best eaten fresh within two days. For longer storage, seal in freezer bag and freeze. Thaw and place in 350°F oven for 10 minutes to give it that just baked flavor.