Cheese Roll(6) Recipe

Activate yeast and combine liquids

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with the warm milk and sugar. Sprinkle the instant yeast over the top and let sit 5–7 minutes until foamy. In a separate small bowl, whisk the egg with the melted butter.

Mix dough

In a large bowl or bowl of a stand mixer, combine the flour and salt. Add the foamy yeast mixture and the egg/butter mixture. Stir with a wooden spoon or mix with the dough hook on low until a shaggy dough forms. If the dough feels very stiff, add up to 1–2 tablespoons water; if too sticky, add up to 1–2 tablespoons flour.

Knead

Knead by hand on a lightly floured surface for about 8–10 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 6–7 minutes. The dough should be soft, slightly tacky but not sticky.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare cheese filling

While the dough rises, combine the grated cheddar, shredded mozzarella, softened cream cheese, garlic powder, dried parsley, black pepper, and salt in a bowl. Mix thoroughly until the cream cheese is evenly incorporated and mixture is spreadable. Taste and adjust salt/pepper if needed.

Shape dough

After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 10 inches (30 x 25 cm) and roughly 1/4 inch thick.

Spread filling

Evenly spread the cheese filling over the dough, leaving a 1/2-inch border along one short edge to help seal.

Roll and portion

Starting from the opposite short edge, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or bench scraper to cut the log into 6 equal pieces; place each piece cut-side up in a lightly greased 9-inch round baking pan or on a parchment-lined baking sheet, spacing them slightly apart.

Second rise

Cover the assembled rolls loosely with plastic wrap or a damp towel and let them rise for 30–40 minutes until puffy.

Egg wash and seeds

Preheat the oven to 375°F (190°C). Whisk together the beaten egg and 1 tablespoon milk. Brush the tops of the rolls with the egg wash. Sprinkle sesame seeds on top if using. Optionally brush a little melted butter on exposed sides for extra color.

Bake

Bake in the preheated oven for 18–22 minutes, until the rolls are golden brown and the cheese inside is melted. If the tops brown too quickly but the centers are not fully heated, tent loosely with foil for the last 5–7 minutes.

Finish

Remove from the oven and immediately brush tops lightly with the remaining melted butter for shine and flavor. Let cool in the pan for 5–10 minutes, then transfer to a wire rack or serve warm.