Cheese Stuffed Crusty Rolls

Cheese Stuffed Crusty Rolls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Starter:

  • cups (175g) bread flour

  • ½

    teaspoon salt

  • ½

    teaspoon instant yeast

  • ½

    cup (120ml) cool water

  • Dough:

  • all of the starter

  • 1

    cup (240ml) + 2 tablespoons to 1¼ cups (300ml) lukewarm water – I used 300ml

  • ½

    teaspoon salt

  • cups (490g) all purpose flour

  • ½

    teaspoon instant yeast

  • Filling:

  • cups (280g/10oz) grated Monterey Jack cheese – I used the yellow mozzarella we have here, that seems to be really similar to Monterey Jack

  • 1

    cup grated parmesan

  • 2

    tablespoons herbes de Provence

Directions

To make the starter: mix the 1 ¼ cups flour, salt, yeast, and ½ cup water in a medium-sized bowl. Mix till well combined. Cover with plastic and let rest overnight at room temperature. Make the filling: mix well all the ingredients in a bowl. Set aside. To make the dough: combine the risen starter with the water, salt, flour, and yeast. Knead by hand or with a stand mixer for a few minutes (I went with 5 minutes by hand, like Helen did). Place it in a lightly greased bowl, cover, and let it rise for 1 ½ to 2 hours, until it’s nearly doubled in size. Gently deflate the dough, and pat and stretch it into a ¾ inch-thick rectangle, about 9x12in (23x30cm). Spritz with water, and sprinkle with the grated cheese and the herbs. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 ½ hours, till it’s puffy though not doubled in size. Towards the end of the rising time, preheat the oven to 220ºC/425ºF. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese and close the other end. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack. Note: You can also roll the log and cut 12 slices from it and set them on a parchment paper lined baking sheet and proceed with the recipe as written.


Nutrition

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