Cheese Rolls Recipe

• porții: 4 servings
• timp activ: 40 minutes
• timp total: 2 hours 45 minutes

Ingrediente

¼ cup + 2 tablespoons 2% milk warmed

¼ cup super fine sugar (AKA Caster Sugar or Baker’s Sugar)

1 ¼ teaspoons active dry yeast

1 large room temperature egg

1 ¾ cups + 2 tablespoon bread flour (you can use AP flour as well but you may need 1- 2 additional tablespoons.)

½ teaspoon salt

¼ cup softened butter (cut into small pieces)

¼ cup warm heavy cream (to be added into the dough)

¼ cup warm heavy cream (to be added on top of the dough before baking, one tablespoon for each roll.)

2 tablespoons softened butter

¼ cup softened cream cheese

1½ teaspoons onion powder

½ teaspoon granulated garlic powder

½ teaspoon sriracha (or similar hot sauce)

¼ tsp ground black pepper

1½ cups shredded cheddar cheese

1 cup shredded parmesan cheese

¾ cup feta

Instrucțiuni

Dough:

Bloom the yeast: Pour ¼ cup + 2 tablespoons 2% milk warmed, into a microwave-safe bowl and gently warm to just above room temperature, but be careful to not let it get too hot. Add ¼ cup super fine sugar and mix until the sugar is dissolved. Add 1 ¼ teaspoons active dry yeast to the milk mixture and set aside until it becomes thick and foamy, about 20 minutes. Once the yeast has bloomed add 1 large room temperature egg and mix until combined.

Mix Dry Ingredients: In a separate large bowl, whisk together 1 ¾ cups + 2 tablespoon bread flour and ½ teaspoon salt until evenly distributed.

Add the Cream and Butter: To the dry ingredients, add ¼ cup softened butter cut into small pieces and¼ cup warm heavy cream , mixing until somewhat combined (about 30-60 seconds if using an electric mixer).

Combine: Add the yeast mixture, stir until combined and a dough forms. A stand mixer with a dough hook can be helpful here. The dough may look wet. Continue to knead or continue mixing with the dough hook until the dough is nearly smooth and is pulling cohesively away from the bowl. This will take about 15 minutes with a dough hook on a low speed.If halfway through the dough still looks considerably wet, flip it over in the stand mixer. That will help to move things along.Dee's Tip: Trust the process – with enough time and kneading, this dough will come together and be smooth enough to roll. No additional flour is needed in most cases. Just give it time.

Rise: Transfer the dough to a clean, lightly greased bowl. Cover with a cloth and let it rise in a warm place until it has doubled in size, about 60-90 minutes. The temperature of your kitchen will have a great effect on how quickly your dough will rise, waiting until it has risen fully will result in a soft, fluffy dough.

Cheese Filling

Combine: To a small bowl add2 tablespoons softened butter, ¼ cup softened cream cheese, 1½ teaspoons onion powder, ½ teaspoon granulated garlic powder, ½ teaspoon sriracha, ¼ tsp ground black pepper and mix until all the spices are evenly distributed in a cohesive creamy mixture . Measure out 1½ cups shredded cheddar cheese, 1 cup shredded parmesan cheese, ¾ cup feta, and set aside.

Fill & Assemble:

Prep: Line an 8×8-inch square baking pan with parchment paper. Then grease with butter.

Roll Out Dough: Once the dough has risen, gently remove it from the bowl and place it on a lightly floured surface. Roll it out into a rectangle about 1/8 to 1/4-inch thick using a lightly floured rolling pin.

Add Creamy Cheese Mixture: Add dollops of the creamy cheese and butter mixture across the rolled-out dough and gently spread it out in an even layer.

Add the Shredded Cheese: Sprinkle each of the pre-measured cheeses, (cheddar, parmesan, and feta) evenly across the dough. Pat it down so it sticks to the creamy mixture and the dough. Roll the dough into a spiral starting with the short side, so you end up with a short but thick log.

Cut & Roll: For extra large cheese rolls, carefully cut the dough into 4 parts (cut the log in half and then cut each half, in half again) using a sharp knife, or cut into 9 parts if you'd like smaller rolls.

Dough Rest: Carefully place the rolls in the prepared 8×8-inch baking pan, leaving a couple of inches between each roll. Cover with a tea towel and let the prepared rolls rest for about 30 minutes while you preheat the oven to 350°F (175°C).

Bake

Bake: Just before baking, pour a ¼ cup warm heavy cream over the cheese rolls, about ½ – 1 tablespoon for each large roll. Bake the rolls in the preheated oven for 30-35 minutes. Check on the rolls at the 20-25 minute mark to ensure the cheese isn’t burning. If it starting to look too brown or like it may burn, loosely cover them with a piece of aluminum foil.The Cheese Rolls are ready when they look golden brown on the top edges, but are still light in color on the middle of the sides of the rolls. Taking them out while still light in color helps us achieve that perfectly fluffy texture.

Cool & Enjoy!: Let the rolls cool in the pan for about 10 -15 minutes then dig in and enjoy!