Stand mixer Sunday: Onion and cheese bread

Ever wonder how to get the most out of your new stand mixer? Well here's your resource. I got one for Christmas and I'm bound and determined to find every possible use for it. This is the first installment in what I intend will be a regular feature, so please check back every Sunday for a new idea.

I came across the book Flavored Breads by Linda Collister and I got some great ideas from it. She has this delicious cheddar and onion bread and I made a few tweaks for a tasty batch of rolls that my co-workers said were akin to the bagels you can get at Einstein's, except I made a dozen for the price of one of their bagels.

Here's what you need:

4 and 1/2 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon mustard

1 and 1/2 cups plus 1/2 cup strong cheese, such as colby, cheddarjack or aged extra sharp cheddar

1/4 finely chopped green onions

1 package active dry yeast

3/4 cups lukewarm skim milk

3/4 cup room temperature water

Mix the flour, salt, yeast cheese and onions in a large bowl, set aside. Place mustard, water and milk in the stand mixer bowl and stir in the dry ingredients a quarter cup at a time using the dough hook on speed two. After all ingredients are incorporated, continue to mix on the lowest setting for five more minute until the dough is smooth and sticks to the dough hook in a ball. You may need to add extra flour or water to get the right consistency. The dough should be slightly sticky but smooth.

Put the dough in a greased large bowl and turn to coat all sides of the dough ball with the oil. Cover with plastic wrap and place in a draft-free place to rise for one to two hours or until the dough has doubled (I put mine in the microwave with a cup of warm water because my house is drafty).

Punch down the dough and then turn on a floured surface and knead lightly for a minute or two. Divide the ball into twelve pieces and form into ovals. Arrange on two oiled baking sheets and brush with a bit of milk. Garnish with the remaining half cup of cheese and allow it to rise until doubled in size. It took mine 45 minutes in my cold kitchen.

Press your thumb into the center of the ovals and bake in a preheated 425-degree oven for 15 minutes or until golden brown. Cool on a rack or towel.

I was a big fan of these rolls -- they were cheesy and savory. The dough formed a crunchy exterior and soft, airy middle. Sure beats a bagel any day.