Andouille Cheddar Rolls

Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Stand mixer with dough hook (optional)
• •Kitchen scale
• •Instant-read thermometer

Instructions

1. 1

   Render the andouille

   Heat a skillet over medium heat and add the diced andouille. Cook, stirring occasionally, until the edges crisp and the fat renders out, about 5 to 7 minutes. You want some color on that sausage. That browning is flavor you're building. Transfer to a paper towel-lined plate and let cool completely while you make the dough. Hot sausage will kill your yeast.

   Save a tablespoon of that rendered andouille fat. Mix it into your garlic butter for even more Louisiana flavor.
2. 2

   Build the dough

   In a large bowl, whisk together 3 cups of the flour with the yeast, sugar, Cajun seasoning, and salt. Make a well in the center. Pour in the warm milk, 3 tablespoons of the melted butter, and the egg. Stir with a wooden spoon until a shaggy dough forms. The milk temperature matters: too hot kills the yeast, too cool and it won't activate. It should feel like warm bathwater on your wrist.

3. 3

   Knead until smooth

   Turn the dough onto a floured surface. Knead for 8 to 10 minutes, adding the remaining flour a tablespoon at a time only if the dough sticks to your hands. You're looking for a smooth, elastic ball that springs back when you poke it. The dough should feel like a baby's bottom: soft, supple, slightly tacky but not sticky.

   Resist adding too much flour. A slightly tacky dough makes tender rolls. Stiff dough makes tough bread.
4. 4

   Fold in the good stuff

   Flatten the dough into a rough rectangle. Scatter the cooled andouille and cheddar cubes over the surface. Fold the dough over itself and knead gently, about 2 minutes, until the sausage and cheese are distributed throughout. Some pieces will poke through the surface. That's fine. Those become crispy treasures when they bake.

5. 5

   First rise

   Grease a large bowl with the remaining tablespoon of melted butter. Place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Set in a warm spot until doubled in size, about 1 to 1 1/2 hours. I put mine near the stove where there's always a bit of warmth. The dough is ready when you press two fingers into it and the indentation stays.

6. 6

   Shape the rolls

   Punch down the dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (a kitchen scale helps here, about 75 grams each). Shape each piece into a smooth ball by tucking the edges underneath and rolling between your cupped palms. Work quickly so the dough stays relaxed.

7. 7

   Arrange for baking

   Grease a 12-inch cast iron skillet with butter. Arrange the dough balls in the skillet: one in the center, the rest in a circle around it. They should be touching but not crowded. Cover loosely with plastic wrap and let rise until puffy and the rolls have grown together slightly, about 45 minutes to 1 hour.

   No cast iron? A 9x13 baking dish works fine. But cast iron gives you those crispy edges that make people fight over the outside rolls.
8. 8

   Bake until golden

   Preheat your oven to 375°F during the final rise. Bake the rolls until deeply golden brown on top and the internal temperature reaches 190°F, about 22 to 25 minutes. The kitchen will smell like heaven. The cheese will bubble through in spots, creating those crispy, lacey edges that are cook's privilege to eat first.

9. 9

   Finish with garlic butter

   While the rolls bake, stir together the melted butter and minced garlic. The moment the rolls come out of the oven, brush generously with the garlic butter. It will sizzle and soak into every crevice. Sprinkle with fresh parsley and flaky sea salt. Let rest 5 minutes if you can stand it. Serve warm, pulling apart at the seams.

Chef Tips

• •Use Louisiana-made andouille if you can get it. The smoky, garlicky flavor is different from other smoked sausages. At Lagniappe, we get ours from a little place in LaPlace that's been making it for three generations.
• •Cut your cheddar into cubes, don't shred it. Cubes create pockets of melted cheese throughout the bread. Shredded cheese just disappears into the dough.
• •These rolls want to be eaten warm. If you're making them ahead for a dinner party, bake them earlier in the day and rewarm in a 300°F oven for 10 minutes, covered loosely with foil.
• •The Cajun seasoning in the dough is subtle. If you want more heat, add a pinch of cayenne to the garlic butter. That way folks can control their own fire.

Advance Preparation

• •Dough can be made through the first rise, then refrigerated overnight. Let it come to room temperature for 30 minutes before shaping.
• •Shaped rolls can be covered tightly and refrigerated overnight for the second rise. Add 15 to 20 minutes to the final rise time the next day.
• •Baked rolls freeze well for up to 2 months. Thaw at room temperature and refresh in a 300°F oven for 10 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 95g)