I love anything stuffed. Normally, I make my rolls sweet with chocolate or cinnamon sugar but I tried these cheddar rolls and they are amazing! They can be served as a side dinner roll, a quick breakfast, or even a snack. The dill makes these rolls taste fresh and delicious. This might be a time-intensive bake but it is worth the wait. Enjoy!
Cheesy Cheddar Rolls
Serving size: 15-18 rolls
Total Time: 3 hours
Source: Recipe adapted from SmittenKitchen cookbook.
Dough:
3 cups all-purpose flour
1 teaspoon salt
pinch of black pepper
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 cup milk
1/4 cup (1/2 stick) unsalted butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing the rolls
Filling:
1/2 cup grated onion (about 1/2 medium onion)
1 1/2 cups grated sharp cheddar cheese
2 teaspoons minced fresh parsley
1/4 teaspoon salt
pinch of black pepper
Step 1: To make the dough, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, pepper, and sugar. Mix briefly to combine. In a medium measuring cup, whisk the yeast into the milk to dissolve. Add the yeast mixture and the melted butter to the mixer and beat on low speed just until a rough dough comes together. Switch to the dough hook and knead the dough on low speed for about 5 minutes, or until it is smooth and elastic. You can do this by hand and I often do. I will knead by hand for about 7-8 minutes if I don't use my mixer.
Step 2: Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place it in the prepared bowl. Cover with plastic wrap and dish towel. Let rise for about 2 hours, or until doubled in size.
Step 3: Meanwhile, in a small bowl, stir together all of the ingredients for the filling. Grease a 9x13 pan for the rolls.
Step 4: Turn the dough out onto a lightly floured work surface. Roll into a rectangle measuring about 12×16-inches. Spread the filling evenly over the dough, leaving about a 1/2-inch border at the edge. Starting with a short side, roll the dough into a tight log. Cut the dough into 16-18 rolls, each about 1/2-1 inch wide. Place into the prepared pans, spacing them out evenly. Melt the remaining 1 tablespoon of butter and gently brush it over the rolls. Cover the pans with plastic wrap and let rise for about 2 hours, or until doubled in size.
Step 5: Preheat the oven to 350 degrees when the rolls are nearly done rising. Remove the plastic wrap from the pans, and bake the rolls for 20-25 minutes, or until they’re golden brown and the cheese bubbles. Serve warm and enjoy!
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