4 cups all-purpose flour, divided

2 tablespoons sugar

1 tablespoon active dry yeast

1 teaspoon salt

1 cup milk

1/4 cup water

2 tablespoons butter, cubed

1 large egg

FILLING:

10 tablespoons butter, cubed, softened and divided

8 ounces Wood River Creamery™ Herbes de Provence Cheddar Gruyere cheese, shredded and divided (2 cups)

3/4 cup chopped fresh parsley

6 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon pepper

Minced fresh parsley

• Combine 2 cups flour, sugar, yeast, and salt in a large mixing bowl.
• Warm milk, water, and butter to 120°F - 130°F in a small saucepan over medium heat.
• Add the warmed mixture to the dry ingredients; beat just until combined.
• Beat in the egg until well combined.
• Gradually add remaining flour, 1/4 cup at a time, until dough clears sides of the bowl (dough will be sticky).
• Knead the dough in a mixer or turn it out onto a lightly floured surface; knead until smooth and elastic, about 5-7 minutes.
• Place the dough into a greased bowl, flipping to grease the top.
• Cover and let the dough rise until doubled, about 1-2 hours.
• Punch the dough down and knead a few times by hand.
• Cover the dough with plastic wrap and let it stand for 10 minutes.
• Roll out the dough on a lightly floured surface into a 15 x 10-inch rectangle, about 1/4-inch thick.

Filling:

• Combine 8 tablespoons butter, 1 1/2 cups cheddar gruyere, parsley, garlic, salt, and pepper in a bowl.
• Spread the butter mixture on the dough, leaving a 1/2-inch border around the edges.
• Roll up the dough jelly-roll style, starting with a long side.
• Cut the rolled dough into 12 slices.
• Place the slices cut side down into a greased 13 x 9-inch baking pan.
• Cover and let the rolls rise until nearly doubled, about 1 hour.
• Preheat the oven to 350°F.
• Bake the rolls for 18-20 minutes or until light golden brown.
• Melt the remaining butter; brush it over the rolls.
• Sprinkle the rolls with the remaining cheddar gruyere.
• Bake for an additional 4-5 minutes or until the cheese is melted.
• Sprinkle with parsley before serving.

Recipe provided courtesy of Wisconsin Cheese. Photo courtesy of Dairy Farmers of Wisconsin.