- In a small bowl or a glass measuring cup, combine the dry active yeast, warm water, and tablespoon of honey. Whisk to combine, dissolving the yeast. Let the yeast rest for 3-5 minutes in order to activate it.
- In the bowl of stand mixer fitted with the dough hook attachment, combine the yeast mixture, milk, and granulated sugar, and egg. Mix to combine.
- With the mixer on medium/low speed, slowly add the all purpose flour, chopped rosemary, and the kosher salt. The dough should be slightly tacky. Begin to add the room temperature Kerrygold Unsalted butter, 1 tablespoon at a time, and mix until it is fully incorporated. By now the dough should be clearing the sides of the bowl. Knead for another 5 minutes.
- Remove the dough hook from the dough, and cover the bowl with plastic wrap or a clean kitchen towel. Let the dough proof for 30-40 minutes, at room temperature.
- Shape the rolls: Pour the dough out onto a lightly floured work surface. Divide the dough into 8 even pieces. Use your hands to slightly roll the dough into a ball, then flatten out the dough into a circle. Place a generous tablespoon of the grated Kerrygold Dubliner cheese into the center of the dough. Bring the sides of the dough up and pinch at the time, enclosing the cheese in the dough like a small purse. Flip the ball over so the dough is seam-side-down, and use the palm of your hand to create a nice round ball. Repeat the same shaping process with the remaining pieces of dough.
- Brush a large 10” round cast iron skillet with softened butter, making sure to brush the butter up the sides as well. Place the shaped rolls into the skillet, arranged in a circular pattern. Cover the rolls with a clean kitchen towel, and let rest for 20 minutes at room temperature.
- Preheat the oven to 375 degrees F. Bake the rolls for 20-25 minutes until they are fluffy and deeply golden brown.
- Meanwhile, prepare the garlic and herb butter. In a small bowl, combine the melted butter, kosher salt, chopped rosemary, chopped parsley, and minced garlic. Brush the melted herb butter on the tops of the hot rolls as they come out of the oven. Serve immediately.
Recipe by Lion’s Bread.