Cheese Rolls

With a homemade brioche bread rolled up and stuffed with butter, cheese and herbs, there isn't a better appetizer/snack than these cheese-stuffed rolls.

Course Bread

Cuisine American

Prep Time 30

Cook Time 30

Resting Time 1 30

Total Time 2 30

Servings

Calories 351kcal

Author Ryan Beck

Ingredients

Rolls

1 cup warm whole milk
2 teaspoon instant yeast
1 tablespoon sugar
2 large eggs, at room temperature
¼ cup unsalted butter, melted
3 ½ - 4 cups all-purpose flour, plus more for dusting
½ teaspoon sea salt

Filling

½ cup unsalted butter, at room temperature
2 cups sharp cheddar cheese, shredded
1 teaspoon Italian seasoning
½ teaspoon garlic powder

Instructions

In the bowl of a stand mixer, combine the milk, instant yeast, sugar, eggs, butter, 3 ½ cups flour, and salt. With a dough attachment, mix the ingredients until the flour is incorporated, about 4-5 minutes. If dough is too sticky, add flour 1 tablespoon at a time but it's better to be on the sticky side. Cover the dough with plastic wrap and let rest at room temperature for 1 hour or until it has doubled in size.
Lightly dust your work surface with some flour. Remove dough from mixing bowl and punch down. Roll the dough to about ¼" thick and a rectangle about 12x16 inches. It doesn't have to be perfect. I use a 9x13 baking dish as reference. Spread the softened butter evenly over the dough. Sprinkle the cheese and seasonings on top and press in so it stays.
Starting with the long edge close to you, roll the dough into a log, trying to keep tight throughout. With a sharp knife, cut 12 rolls about 1" thick. Place the rolls in a parchment-lined 9x13 baking dish. Cover with plastic wrap and let rise for 20-30 minutes.
Preheat oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown on top and the middles are done.

Notes

You want your milk warm but don't overheat it or it will kill the yeast. It should be between 105-110°F.
Room temperature eggs are important so the mix well with the melted butter and don't coagulate.
The butter for the filling should be room temperature so you can easily spread on the filling.
Use freshly grated cheese as it tastes better and doesn't have added preservatives.
You know the rolls are done by inserting an instant read thermometer in the middle of one and it registers at 190°F.

Nutrition