Grafton Truffle Cheddar Spirals

Makes one dozen rolls

1 1/2 cup water
2 1/2 t instant yeast
1 T sugar
5 cups all purpose flour
1 3/4 cups whole wheat flour
2 eggs
1 T sunflower oil
1 T salt

Mushroom filling:
24oz package cremini mushrooms, cleaned and trimmed
1 large yellow onion
2 garlic cloves
4 T unsalted butter
Juice of half a lemon
1/2t black pepper
1t salt

8oz Grafton Truffle cheddar, shredded
2T all purpose flour

1 egg, beaten

Start by making the dough. In a large bowl or in the bowl of your stand mixer, combine the water, yeast, and sugar. Let stand for one minute, then add both flours, eggs, oil, and salt. Mix with your hands or using your dough hook attachment until you cannot see any dry flour. Cover and let sit for 15 minutes. Then, kneed dough until it is smooth and elastic or for about 5 minutes with your stand mixer. Then, transfer your dough into an oiled bowl. Keep it covered and let it rise until double, about 2 hours.

Meanwhile, make your filling so that it can cool to room temperature before use.

To make the filling finely dice mushrooms, onion, and garlic. Preheat a large sauté pan to medium high, when hot add butter and mushroom mixture. Stir. Then, stirring ocassionally let the mixture release its liquid and eventually let brown a little. This process will take 15-20 minutes. Then, take the pan off the heat and mix in lemon juice, salt, and pepper.

Before you roll out your dough, combine grated cheese and flour in a bowl.

When the dough is ready, on a lightly floured surface roll it out into a 10×14 rectangle. Then brush on egg and layer on mushrooms and cheese. Then, starting with the shorter end in front of you, roll up the dough. With the seam side down, cut the log into 12 equal pieces. Place the spirals on a parchment lined pan, cover and let rise until nearly double, about 45 minutes.

After the truffle spirals have risen for a half hour, preheat the oven to 400 degrees. Bake for about 30 minutes or until the rolls and cheese begin to brown. Cool on a wire rack.