A2. Cheese Rolls (6) Recipe
Make A2. Cheese Rolls (6) Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finish & Egg Wash
Method
Dough
- 1
Activate and mix dough
In a small bowl whisk warm milk, warm water, sugar and instant yeast. Let sit 3–5 minutes until foamy. In a mixing bowl combine flour and salt. Add melted butter, beaten egg, then pour in the yeast mixture.
- 2
Knead
Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium-low for 4–5 minutes). If dough is sticky, add flour 1 tbs at a time.
- 3
Filling
- 4
Prepare filling
While dough rises, combine shredded cheddar, shredded mozzarella, softened cream cheese, garlic powder, black pepper and chopped chives (if using) in a bowl. Mix until evenly distributed and smooth enough to spread but still slightly crumbly.
Shaping & Baking
- 5
Roll out dough
After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a 9x12 inch (23x30 cm) rectangle about 1/4 inch thick.
- 6
Add filling and roll
Evenly spread the cheese filling over the dough, leaving a 1/2 inch border along one long edge. Starting from the long side opposite the border, tightly roll the dough into a log, sealing the edge by pressing gently.
- 7
Portion
Using a sharp knife or dental floss, slice the roll into 6 equal pieces (about 2 inches each). Place each piece cut-side up or slightly on its side in a lightly greased 9-inch round or small baking dish, spaced about 1/2 inch apart to allow expansion.
- 8
Second rise
Cover loosely and let the rolls rise for 20–30 minutes until puffy. Meanwhile preheat oven to 375°F (190°C).
- 9
- 10
Finish
Remove from oven and immediately brush tops with 1 tablespoon melted butter for a glossy, soft crust. Let cool in pan 5 minutes, then transfer to a wire rack or serve warm from the pan.