Cheese Rolls (4 Pieces) Recipe

Activate yeast and combine liquids

In a small bowl, whisk warm milk (about 105-115°F / 40-46°C), warm water, sugar, and instant dry yeast. Let sit 5 minutes until foamy. If mixture does not foam, yeast may be inactive—start again with fresh yeast.

Mix dough

In a medium bowl, combine the all-purpose flour and salt. Make a well in the center and add the foamy yeast mixture, melted butter, and the whole egg. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 1 additional tablespoon of flour, adding sparingly.

First rise

Place dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 45-60 minutes.

Prepare filling

While dough is rising, combine shredded mozzarella, softened cream cheese, grated Parmesan, garlic powder, dried oregano, black pepper, and 1/4 tsp salt in a bowl. Mix until evenly combined and spreadable. Adjust seasoning to taste.

Shape dough

After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces (roughly 90-100 g each if weighed). Roll each piece into a smooth ball and let rest 5 minutes to relax the gluten.

Roll and fill

Working with one dough ball at a time, roll it into a rectangle about 6 x 4 inches (15 x 10 cm) and roughly 1/8 inch thick. Spread about 1/4 of the cheese filling onto the rectangle, leaving a 1/4-inch border. Starting from the long edge, roll up tightly into a log, sealing the seam by pinching. Tuck the ends under slightly to form a neat roll. Repeat with remaining dough and filling.

Second rise

Place the four filled rolls seam-side down on a baking sheet lined with parchment paper or in a lightly greased 9x5-inch loaf pan (if you prefer them joined). Cover loosely with plastic wrap or a towel and let rise 30-40 minutes until puffy.

Preheat oven and egg wash

Preheat the oven to 375°F (190°C). In a small bowl, whisk together the egg and 1 teaspoon water to make an egg wash.

Glaze and top

Brush each risen roll gently with the egg wash. If using, sprinkle sesame or poppy seeds over the tops. Optionally brush a little melted butter around the edges for extra color.

Bake

Bake in the preheated oven on the middle rack for 16-20 minutes, or until the rolls are golden brown and the cheese inside is melted. If tops brown too quickly, tent loosely with foil for the last few minutes.

Final brush and cool

Remove rolls from oven and immediately brush tops with 1 tablespoon melted butter for shine and flavor. Cool on a wire rack for 10 minutes before serving so the filling sets slightly.