As a bread baker, I’m always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status.
- 1 tablespoon active dry yeast
- 1 cup warm water (110° to 115°)
- 1 large egg, room temperature
- 1/3 cup canola oil
- 3 tablespoons dried minced onion
- 3 tablespoons stone-ground mustard
- 1 tablespoon ground mustard
- 2 teaspoons onion powder
- 1-1/2 teaspoons salt
- 3-1/2 to 4 cups bread flour
- 8 ounces smoked Gruyere cheese, shredded
- 1/4 cup Dijon mustard
- Optional: 1 tablespoon each sesame seeds, poppy seeds and mustard seeds
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese.
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
- Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes.
- Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely.
- Freeze option: Freeze cooled rolls in freezer containers. To use, thaw at room temperature or, if desired, microwave each roll on high until heated through, 10-15 seconds.
1 roll: 204 calories, 9g fat (3g saturated fat), 24mg cholesterol, 423mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 8g protein.