Multi-grain Cheese Roll Recipe

Activate yeast

In a small bowl, combine warm water, yeast, and honey. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Heat the milk until lukewarm (about 105°F / 40°C). Stir in melted butter and salt; allow to cool slightly if very warm.

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine whole wheat flour, bread flour, rolled oats, multi-grain seed blend, and vital wheat gluten. Mix briefly to combine.

Pour the foamy yeast mixture and the milk/butter mixture into the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, knead on a lightly floured surface for 10–12 minutes.

If dough feels too sticky, add up to 2 tablespoons more bread flour; if too dry, add 1–2 teaspoons water. The dough should hold together and be slightly springy.

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 60–75 minutes.

While the dough rises, prepare the filling. In a medium bowl combine grated cheddar, shredded mozzarella, softened cream cheese, chopped parsley, garlic powder, black pepper, and salt. Mix until uniformly blended into a spreadable mixture. Refrigerate until needed if it becomes very soft.

Once the dough has doubled, punch it down gently to release air. Turn it onto a lightly floured surface and divide into 8 equal portions for individual rolls or 4 portions for larger rolls. For an 8-roll batch, weigh or estimate pieces of roughly equal size (about 90–100 g each).

Flatten one portion with your palm or a rolling pin into an approximately 5 x 4-inch rectangle. Spread about 2 tablespoons of the cheese filling lengthwise down the center, leaving a 1/2-inch border at the edges.

Roll the dough tightly from the long edge to enclose the filling, pinching the seam to seal. Tuck the ends under to create a neat roll. Repeat with remaining dough and filling.

Place rolls seam-side down on a parchment-lined baking sheet, leaving about 1–1.5 inches between rolls. Cover loosely with lightly greased plastic wrap or a towel and let rise a second time in a warm place until puffy, about 30–40 minutes.

Preheat the oven to 375°F (190°C) about 15 minutes before baking so it's fully heated by the time rolls finish proofing.

Prepare the egg wash by whisking the egg with 1 tablespoon water. Gently brush each roll with the egg wash, taking care not to deflate them. Sprinkle extra rolled oats, mixed seeds, and a light pinch of coarse or flaky salt over the tops.

Bake on the center rack for 18–22 minutes, rotating the pan halfway through, until the rolls are golden brown and the internal temperature reaches about 200°F (93°C). If cheese leaks at the seam, set a small piece of foil under that area to prevent burning.

Remove from oven and transfer rolls to a wire rack. Let cool 10–15 minutes before serving so the cheese sets slightly and the rolls are easier to handle.

Serve warm as a snack, lunchbox item, or with soup. To store, keep cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave briefly until warm.

To freeze: wrap cooled rolls individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes, covered with foil for the first half to prevent overbrowning.