Stuffed cheesy bread rolls
Dimitra's Dishes · ♥ 378 likes · 4.5K views · 5 min video
Read about cheese in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cup lukewarm water
- 2 tsp granulated sugar
- 1½ tsp instant active yeast
- ¼ cup flour
Mix lukewarm water, sugar, yeast and a quarter cup of flour and leave at room temperature about 8 minutes until a foamy cloud forms on top, proving the yeast is alive.
Proving the yeast is alive
- 4 cup all purpose flour
- 1½ tsp salt
Whisk the all purpose flour and salt together in a separate bowl.
- ¼ cup olive oil
Add the olive oil to the yeast mixture, then the flour and salt. Knead at low speed 10 to 12 minutes to a sticky dough; add no more flour.
Grease a big bowl with olive oil, turn the dough in it to coat, cover with a towel or plastic wrap and set in the warmest part of the house one and a half to two hours until doubled.
- 200 g Gouda cheese
- 200 g feta cheese
- ½–1 tsp dried mint
- freshly cracked black pepper
- 1 tsp dried oregano
Grate the gouda into a big bowl, crumble in the feta, and add dried mint, lots of black pepper and dried oregano. Toss to mix.
Divide the dough into 10 large or 16 smaller portions and press each out into a large oval.
Filling and shaping the rolls
Roll gently on the work surface, using a little olive oil rather than flour so the rolls do not toughen.
Sesame coating
- sesame seeds
For full coverage, brush with water and roll in sesame seeds spread on a tray; for a light coating, brush with water and sprinkle on top. Transfer to parchment-lined baking trays.
Optionally rest 20 to 30 minutes for a fluffier roll. Preheat the oven to 400F.
Bake on the centre rack 20 minutes until golden and crisp all around, then rest so the steam inside settles.