Cheesy pull apart dinner rolls
Dimitra's Dishes · ♥ 336 likes · 14K views · 84 min video
Read about rolls and buns in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ cups lukewarm water
- 1½ tsp active dry yeast
- 2 tsp granulated sugar
Mix one and a half cups of lukewarm water with one and a half teaspoons of active dry yeast and two teaspoons of granulated sugar and set aside six to eight minutes until a foamy cloud forms; if it does not, the yeast is dead.
- 630 g all-purpose flour
- 1 tsp salt
Whisk 630 grams of all-purpose flour with a teaspoon of salt.
- ¼ cup olive oil
Add a quarter cup of olive oil to the yeast mixture, then all the flour, and knead with the dough hook 10 minutes on low speed.
Transfer the dough to a large greased bowl, turning it to coat, cover with plastic wrap or a towel and leave in the warmest part of the house until doubled in volume, one and a half to three hours.
- 1 lb Graviera cheese
- mozzarella cheese
Grate almost a pound of Graviera on a box grater and add a little shredded mozzarella.
Divide the risen dough into two portions and each portion into eight equal pieces, 16 in all, and roll each into a ball.
Flatten a few balls at a time, put about one and a half to two tablespoons of cheese in the centre of each disc, gather the edges over the filling, pinch to seal and roll back into a ball.
Sprinkle semolina flour over the bottom of a 9 by 13 inch pan or a 10 inch cast iron skillet and arrange the filled balls in it.
- melted butter
Brush the risen tops with melted butter and bake on the centre rack 30 to 35 minutes until golden all around.
- 60 g salted butter
- salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp granulated garlic
Melt about 60 grams of salted butter with a pinch of salt, a teaspoon each of dried thyme, dried oregano and granulated garlic.
Brush the topping over the rolls the moment they come out of the oven while they are piping hot, into every nook and cranny, then let them sit about 20 minutes before serving.