2 cups warm water

2 tablespoons active dry yeast

2 1/2 teaspoons salt

1/3 cup sugar

2/3 cup nonfat dry milk

3 cups bread flour

3 cups all-purpose flour

1 /3 cup butter, softened

1 egg, beaten

 

1/4 cup butter, melted

3 cups Wisconsin Cheddar, grated

2 cups Wisconsin Parmesan, grated

2 cups scallions, chopped

1/2 cup flat-leaf parsley, chopped

 

Combine water and yeast and let sit for about 5 minutes, or until proofed. In the meantime, sift the salt, sugar, dry milk, 1 cup of bread flour, and 1 cup of all-purpose flour together into a large bowl.

Add yeast mixture, butter, and egg to the dry ingredients, and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed. Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel too sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about an hour, or until doubled in size. Turn dough out on a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel, and begin rolling the other into a 9.5-x 15-inch rectangle. (If the dough is difficult to work with, just let it rest for a minute, until the glutens have relaxed.) Brush the surface of the dough with the melted butter, then cover with 1/3 of the Wisconsin Cheddar, Wisconsin Parmesan, scallions, and parsley, leaving a half-inch seam around the edge. Beginning with the long edge closest to you, roll the dough up, and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured in there, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling. Grease two 9-x 13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or a tea towel, and let rise for another 30-40 minutes, or until rolls have risen to the point of almost touching. Preheat oven to 375 ° F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from the pan.