Pimento Cheese Dinner Rolls

My experience with Pimento Cheese started, not in Kentucky, but in southern Indiana. When I was in grade school,  it was the deli selection of choice for my grandmother.

In need of a simple lunch? Pimento Cheese on white sandwich bread to the rescue.

It wasn’t until just recently that I realized how much of a southern spread it truly is. In small towns of Kentucky it is as much the lunch of choice now as it was for my grandmother when I was growing up.

When I started my current job last September I quickly learned that pimento cheese also passes as a vegetarian menu choice. I travel to many small towns in the state to attend trainings and events hosted by small scale, local caterers. Since I can’t verify if these lunches include meat that is from local sources and/or raised by humane practices (well, that, and I get pretty tired of the standard chicken salad) I’ve ventured so far as to request a vegetarian option.

It’s a risk that has been rewarded time and again with a pimento cheese sandwich. Yeah, not what I would expect either, but I try to be understanding.

I don’t mind Pimento Cheese spread. In fact, I kind of like it if it isn’t swimming in mayo. But for Derby Day I thought I would turn this classic Kentucky combo into something a little more unique.

 

These rolls are filled with flavorful sharp cheddar cheese and sweet roasted red peppers. They also happen to be made with white whole wheat flour. They can serve as the base for the spread they are named after, be turned into mini sandwiches or served as a Kentucky-inspired dipper for your favorite soup.

Pimento Cheese Dinner Rolls

½ packet active dry yeast
½ cup lukewarm water
1 tsp mascavo sugar
1 ½ to 1 ¾ cups white whole wheat flour
1 ½ tsp olive oil
¾ tsp salt
¼ cup roasted red peppers, diced and drained
¼ cup sharp cheddar, shredded

Prep

Place the yeast and sugar in the water and let sit about 5 minutes, or until the yeast blooms. In a mixer fit with the dough hook attachment, combine 1 ½ cups of the flour, olive oil and salt. Turn on low and stir in the yeast liquid.

Mix on low until a dough forms. Add more flour by the tablespoon if the dough is too sticky. It should knead into a smooth ball.

Add in the roasted red peppers and cheddar. Continue to mix on low until both are incorporated. You may need a little more flour if your peppers make the dough too wet.

Turn dough out onto a floured surface and knead by hand 1 to 2 minutes and form dough into a ball. Place a warm place and cover with a kitchen towel. Let rise 1 hour.

Cut dough into 6 equal pieces and roll into balls. Place on a greased baking sheet or a sheet pan covered with a silicone liner. Cover with the dish towel once more and let rise about 30-45 minutes.

Preheat the oven to 350 degrees F and bake 12 to 15 minutes, or until golden brown and firm. Makes 6 rolls.