Moy's Cheese Bread Rolls
This cheesy bread recipe comes from my grandma. With a slightly denser yet still fluffy crumb, savory cheese filling and a glossy top, these are some of my favorite rolls ever!
Servings: 20 rolls
Ingredients
For the rolls
- 6 tbsp water, warm (between 105° and 115°F)
- 1/2 tsp granulated sugar
- 2.5 tsp instant yeast
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup nonfat dry milk powder
- 1/2 tsp Diamond Crystal Baking salt
- 1/4 tsp baking powder
- 4 tbsp butter, melted and cooled slightly
- 1 large egg, at room temperature
For the filling
- 1/2 cup aged Gouda cheese, grated the older the better!
- 1 large egg white (reserve the yolk for later)
- 1/2 tsp kosher salt
For assembling
- 1 large egg yolk, for brushing the tops
Instructions
- Start by proofing the yeast--this isn't strictly necessary for instant yeast, but I like to do it to ensure my yeast is active. Stir the sugar into the warm water, then stir in the yeast. Set aside to proof while you prep the rest of the ingredients.
- MIX THE DOUGH: In the bowl of a stand mixer, combine the flour, sugar, dry milk, salt and baking powder. Add the melted butter and egg and stir with a spatula to barely combine (dough will be quite shaggy and dry). Add yeast mixture and stir again to form a very shaggy dough. Attach a dough hook to your stand mixer and knead on medium speed for 8 minutes, or until dough comes together in a smooth, supple ball. Cover with plastic wrap or a towel and let rise for 45 minutes.
- MIX THE FILLING: While the dough is rising, combine all the filling ingredients and use a fork to blend everything together.
- ROLL OUT THE DOUGH: Once dough has increased in size (it won't quite double) and springs back slowly under your finger, divide the dough into two equal pieces. Keeping one half of the dough covered, roll out the other half on a floured surface to a ~7x9" rectangle. Cut dough down the middle length-wise so you have two long rectangles.
- FILL THE ROLLS: Place 1/4 of the cheese mixture down the center of each rectangle length-wise, spreading the mixture down the center inch of each rectangle, but not quite to the edges. Starting from the center edge, fold the long side of the dough over the cheese filling so you have two long, even skinnier rectangles. Slice each rectangle into 5 pieces. Place the rolls on a baking sheet lined with parchment paper about 2 inches apart. Repeat the same process with the other half of the dough. Let rise for about 30 minutes, or until slightly puffed (uncovered is fine).
- BAKE THE ROLLS: A few minutes before the rolls are done rising, preheat the oven to 350. Brush the tops of the rolls with the reserved yolk and sprinkle with additional kosher or flaky salt. Bake for 15-20 minutes, or until deeply golden and puffed. Serve warm or at room temperature.
Notes
If you'd like to double this recipe, add 2 egg whites + 1 egg yolk to the filling and reserve just 1 yolk for brushing the tops!
In a pinch, you can substitute the aged Gouda for mix of 50% mozzarella, 50% parmesan. But I really think Gouda is the best for flavor!