EASY BREAD ROLLS WITH CHEESE RECIPE
These bread rolls are soft, delicouse, and filled with ooey-gooey cheese. Enjoy them as a snack, with a bowl of soup or stew, dip them in a yummy sauce, or with your favorite meal.
Ingredients
- 200 ml Lukewarm water, 1 cup
- 30 g Sugar, 2 tbsp
- 7 g Instant Yeast, 2¼ tsp
- 390 g AP Flour or Bread Flour, 3 cups
- 2 t Salt
- 50 g Melted Butter, or Olive oil, 1/4 cup
- 250 g Mozzarella cheese or cheese of your choice
Egg wash
- 1 Beaten egg
Instructions
- Activate the yeast by combining the water, sugar, and instant yeast in a bowl. Leave for a few minutes until it blooms (foam up on top).
- In a separate bowl, combine the flour and salt. When the yeast is ready add it to the flour and pour in the melted butter or olive oil. You can start by mixing it with a wooden spoon or a silicon spatula, then use your hands. Knead until smooth. Oil a bowl and transfer the dough. Flip it on all sides so it gets the oil from the bowl. This way, it won't dry out as it rises. Cover it with a towel and let it rise until it doubles in size. This may take up to an hour or longer, depending on the room temperature.
- When the dough has doubled its size, transfer it to a flat surface and roll the dough to an 18"x 10" (46cmx 26cm) rectangular. Cut it in half lengthways and then perpendicular into 12 pieces(see photos).
- Add the shredded cheese to each of the cut-out pieces and roll each one into a log. Save some cheese to top them off before baking.
- Arrange them into a pan leaving some space between each bun, as they need space to rise. Cover with a towel and let them rest and rise for about an hour.
- Preheat the oven to 350F (180C) 15 minutes before baking.
- When ready to bake brush each bun with a beaten egg. Optional, sprinkle some sesame seeds on top or more shredded cheese.
- Bake on the middle rack (no fan) for about 20-25 minutes or until golden brown on top.