Description
Cheesy Stuffed Bread Rolls Recipe
Ingredients:
2 cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 teaspoon sugar
½ teaspoon salt
¾ cup warm milk
2 tablespoons butter, melted
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
1 egg (for egg wash)
Instructions:
1. In a large bowl, combine flour, yeast, sugar, and salt.
2. Gradually add warm milk and melted butter. Mix until a dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C).
6. Divide the dough into small balls. Flatten each ball and stuff with a small amount of mozzarella cheese. Seal tightly and shape into balls.
7. Place the stuffed balls on a baking tray lined with parchment paper. Brush with egg wash.
8. Sprinkle Parmesan cheese on top and bake for 15–20 minutes or until golden brown.
9. Garnish with fresh parsley and serve warm with your favorite dip.
Step-by-Step Guide
Follow this detailed guide for perfect stuffed rolls every time. First, ensure your milk is warm (about 110°F) to properly activate the yeast without killing it. Combine the dry ingredients in your bowl, then create a well in the center to pour in the warm milk and melted butter. Mix until a shaggy dough forms. When kneading, aim for a smooth, elastic ball that springs back when poked. The one-hour rise is crucial; place the covered bowl in a warm, draft-free spot. After rising, gently punch down the dough to release air before dividing it into 8-10 equal portions for consistent rolls.
Serving Suggestions
These cheesy bread rolls are incredibly versatile. Serve them fresh from the oven with a side of warm marinara sauce, garlic aioli, or a creamy ranch dip for a classic appetizer. For a heartier meal, pair them with a bowl of tomato soup or a fresh garden salad. They also make an excellent side dish for pasta nights or barbecues. Consider adding a sprinkle of red pepper flakes or a drizzle of truffle oil over the top before serving for an extra flavor boost.
How-to Summary
To summarize: Activate yeast in warm milk, mix with dry ingredients to form dough, and knead until smooth. Let the dough rise until doubled. Shape into small balls, stuff with mozzarella, seal tightly, and place on a tray. Apply an egg wash, sprinkle with Parmesan, and bake at 375°F for 15-20 minutes until golden. Garnish and serve warm.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes. You can use instant yeast in equal measure. The key difference is you can mix it directly with the dry ingredients without needing to activate it in warm milk first.
How can I make these rolls ahead of time?
You can prepare the dough, let it rise once, then shape and stuff the rolls. Place them on the baking tray, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let them sit at room temperature for 30 minutes, then apply egg wash and bake.
What other cheeses can I use for stuffing?
Mozzarella is ideal for its meltiness, but you can experiment. A blend of cheddar and Monterey Jack, or even small cubes of cream cheese or gouda, work wonderfully. Always use cheese that melts well.
Why are my rolls not fluffy?
This is usually due to over-proofing (letting them rise too long, causing the structure to collapse) or using milk that was too hot, which killed the yeast. Ensure your liquid is just warm to the touch.
Can I freeze the baked rolls?
Absolutely. Once completely cooled, store them in a freezer-safe bag for up to 3 months. Reheat in a 350°F oven for 10-15 minutes to restore crispness.
Common Mistakes to Avoid
- Using hot milk: Milk that is too hot will kill the yeast, preventing the dough from rising. Aim for 105-110°F.
- Not sealing the dough properly: If cheese leaks during baking, it’s because the dough wasn’t pinched shut securely. Ensure no cheese is near the seams.
- Overcrowding the baking tray: Place rolls at least 2 inches apart to allow for even heat circulation and proper browning.
- Skipping the egg wash: The egg wash is essential for achieving that beautiful, glossy golden-brown finish.
- Opening the oven door too early: Resist the urge to check before at least 15 minutes, as a rush of cold air can cause the rolls to deflate.
Conclusion
These Cheesy Stuffed Bread Rolls are a guaranteed crowd-pleaser, combining the simple joy of homemade bread with a gooey, savory cheese center. By following the detailed steps and avoiding common pitfalls, you can master this recipe with ease. They are perfect for any occasion, from a casual family dinner to entertaining guests. The process of making them is as rewarding as the delicious final product. So, gather your ingredients, embrace the art of bread-making, and get ready to enjoy these warm, cheesy delights.