4 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 cup warm milk
1/4 cup unsalted butter, melted
2 tablespoons sugar
1 teaspoon salt
1 large egg
1 1/2 cups shredded cheese (such as cheddar or mozzarella)
1/4 cup chopped fresh herbs (such as parsley, chives, and thyme)
1 egg, beaten (for egg wash)
1 tablespoon chopped fresh parsley (for garnish)
Directions
In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the melted butter, egg, and salt to the yeast mixture. Stir to combine.
Gradually add the flour, one cup at a time, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough and divide it into 12 equal pieces.
Flatten each piece into a small circle and place a tablespoon of the cheese and herb mixture in the center.
Fold the edges of the dough over the filling and pinch to seal, forming a ball.
Place the rolls seam-side down on a baking sheet lined with parchment paper.
Brush the tops with the beaten egg for a glossy finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Remove from the oven and sprinkle with chopped fresh parsley before serving.
Variations & Tips
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For a different flavor profile, try using a blend of Italian herbs like basil and oregano, and substitute the cheese with a sharp provolone or asiago. You can also add a touch of garlic powder to the filling for an extra kick. If you prefer a whole grain option, substitute half of the all-purpose flour with whole wheat flour. For a touch of sweetness, add a teaspoon of honey to the dough mixture. These rolls are versatile and can be adapted to suit your taste and the ingredients you have on hand.
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