Cheese Filled Brioche Rolls

By stancec44

Ingredients

• 1/3 Cup Warm Water
• 1/3 Cup Warm Whole Milk
• 5 teaspoons (2 envelopes) dry yeast
• 3 3/4 cup All Purpose flour
• 2 teaspoons sea salt
• 3 large eggs
• 1/4 cup caster sugar
• 12 ounces Unsalted Butter - room temperature
• 1/2 cup fromage blanc
• 1/2 cup fresh chevre goat cheese (soft) I like Mamma Terra
• 2 Tablespoons fresh garlic - mashed
• 2 Cups Fresh spinach - washed, stemmed, wilted
• 1/2 cup grated Parmesan cheese

Details

Adapted from jacksonvillemercantile.com

Preparation

Step 1

Mix the fromage blanc, goat cheese, garlic with cooked and cooled spinach. Reserve (you can make this up to 3 days ahead). The Parmesan is used right before baking.

To make the Brioche: Place the warm milk and water in a bowl. Add the yeast to the milk and water mixture. Wait for 5 minutes to allow the yeast to bloom. Add the flour, salt and mix. Add the eggs, one at a time allowing the egg to incorporate before adding the next egg. Add the sugar and mix. Add the butter 1 tablespoon at a time and allow to incorporate into the dough before adding the rest of the butter. The dough will look loose, that is OK. Cover the bowl and allow to rise one hour at room temperature. Punch down the dough, cover and allow to rise one more hour at room temperature. Punch down dough again then cover and put into refrigerator overnight to allow the dough to retard and flavor to develop. When you are ready to make the rolls, remove from the refrigerator and form the dough into balls the size of a golf ball. Place onto a floured surface and flatten slightly; pressing with the back of a large spoon, place the cheese mixture into the center, sprinkle with an herb salt and allow to rise 2 hours. Sprinkle with a small amount of Parmesan cheese just before putting into the oven. Bake in a 400F pre-heated oven for 20-30 minutes. Check rolls after 20 minutes. You want these brown but not extremely dark.