Cheese Roll (6) Recipe

Activate yeast

In a small bowl combine warm water (3 tbsp) and warm milk (3 tbsp) with the sugar (1 tbsp). Sprinkle the instant yeast (2 tsp) over the liquid, stir gently, and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.

Mix dough

In a large mixing bowl or stand mixer fitted with the dough hook, whisk together the all-purpose flour (2.5 cups) and fine salt (1 tsp). Add the foamy yeast mixture, melted butter (3 tbsp), and beaten egg (1). Mix on low speed until a shaggy dough forms, about 1–2 minutes.

Knead dough

Increase mixer speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding up to 1–2 tbsp flour if dough is too sticky.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

Prepare filling

While the dough rises, combine the grated sharp cheddar (1.5 cups), shredded mozzarella (0.5 cup), softened cream cheese (2 oz), chopped parsley (2 tbsp), garlic powder (0.5 tsp), black pepper (0.25 tsp), and salt (0.25 tsp) in a bowl. Mix until evenly distributed and cream cheese is incorporated into the mix. The filling should be slightly spreadable; if very stiff, let sit at room temperature 10 minutes.

Roll out dough

After the dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll or press it into a rectangle roughly 12 x 8 inches (30 x 20 cm) and about 1/4 inch thick. Keep edges even for uniform rolls.

Spread filling

Evenly spread the cheese filling over the rolled dough, leaving a 1/2-inch border on the long edge farthest from you. Use a spatula to press the filling into an even layer.

Form roll

Starting from the long edge closest to you, tightly roll the dough away from you into a log. Pinch the seam to seal and roll the log seam-side down to smooth. Using a sharp knife or bench scraper, trim off the ends for clean slices if desired.

Cut into pieces

Cut the log into 6 equal pieces (for 6 rolls). Place each piece cut-side up in a lightly greased 9-inch round cake pan or arrange them seam-side down on a parchment-lined baking sheet, leaving a little space to expand.

Second rise

Cover the assembled rolls loosely with plastic wrap or a kitchen towel and let rise in a warm place until puffy and nearly doubled, about 25–30 minutes.

Preheat oven and prepare egg wash

Preheat the oven to 375°F (190°C). In a small bowl whisk together the egg (1) and 1 tsp water to make an egg wash. Set aside. Also have 2 tbsp melted butter ready for brushing after baking.

Brush and season

Gently brush the tops of the risen rolls with the egg wash, taking care not to deflate them. Optionally sprinkle the tops with coarse sea salt (0.5 tsp) and a pinch of extra chopped parsley for color.

Bake

Bake in the preheated oven on the middle rack for 18–22 minutes, or until the rolls are golden brown and the internal temperature of the center registers about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Brush with butter & cool

Remove the rolls from the oven and immediately brush the tops with the reserved melted butter (2 tbsp). Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm.