Do you like cheese in bread? If yes, this cheese stuffed dinner rolls is going to be your favorite bread to fill yourself for this thanksgiving… or any dinner, breakfast or lunch. We like mozzarella cheese here. But you can stuff your favorite cheese in this dinner roll recipe. I think this can also be called as a stuffed bread rolls recipe.
Both Anish and Rydhi are fans of homemade bread. My first experiment was white bread loaf and then Ciabatta. My daughter, Rydhi doesn’t like cheese as such but she is okay with cheese buns. I made these dinner rolls without cheese stuffing for our last year Thanksgiving dinner. Cream cheese pumpkin biscuit is another choice here to fill your American biscuit craving. Main course for Thanksgiving is the spicy roasted turkey right…? For dessert, we have pumpkin pie.
Today is cloudy and rain is drizzling. It blew most of the fall leaves other than evergreen. Winter is sneaking. I often feel sleepy and mostly I wrap myself inside the blanket and have a catnap.
The dough after kneading looks like this.
The risen dough.
Divided dough into 12 portions.
Tuck each edges like this. The bottom part looks like this.
Roll a ball like this.
Place each rolls in a tray.
Place cheese cubes inside.
- 3 cups of all purpose flour
- 1 tablespoon of active dry yeast
- ½ cup/ 4 oz of warm water
- ½ cup / 4 oz of milk
- 1 large egg
- 2 tablespoons of vegetable oil
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 1 tablespoon of butter
- Cheese stuffing:
- 4 oz of mozzarella cheese (cut into cubes)
- Stir yeast into warm water in a cup and let it rest until yeast is fully dissolved. Whisk together milk, eggs, oil, sugar and salt in a large bowl (or in the bowl of stand mixer). Add yeast mixture to the milk mixture and stir until combined (see notes*1). Combine flour and stir till it forms shaggy dough.
- Knead the dough at low speed or by hand on your kitchen counter for 10 minutes, until smooth and spring back when poked.
- Cover the mixing bowl with a plastic wrap and place it in a warm spot. Let it rest till the dough gets doubled in bulk. It takes an hour or more depending on your climate.
- Sprinkle a little flour on your work surface and your hands. Turn the risen dough on its top.
- With a pastry scraper or bench scraper or with a sharp knife, divide the dough onto 12 pieces.
- Take each dough piece and tuck its edges underneath to form a ball and roll it between your palms. Don’t press it too hard.
- Line a 9 X 13 inch pan coated with butter. I used a Pyrex baking tray. Place the rolls inside that pan keeping a little space apart. Let it rise until they look pillowy and fill the pan. It takes about 40 minutes or more.
- Preheat the oven to 375 0F and melt butter.
- Make an opening at the centre of each roll and put cheese cube inside and safely seal it back. Let it rise for another 20 minutes. (I didn’t have the patience to wait that long, so I placed in a preheated oven for 5 to 6 minutes, it began to rise well and the end product was soft).
- Brush the top of each roll generously with butter. There may be a little butter remaining, to use it later.
- Bake the rolls until golden brown for about 15 to 18 minutes.
#2 Baking time may vary depending on your oven.
#3 It tastes best when eaten fresh from the oven. Place it in an air tight container and will last for a week.
#4When you are ready to eat, just warm it for 10 to 20 seconds in microwave.
#5 If you want to make only soft dinner rolls and not cheese stuffing, just neglect the step of cheese stuffing and rise time after cheese stuffing.
The recipe source for dinner rolls is here.