Ultra soft bread gets filled with melty cheese inside. You will love this sweet cheese rolls for your snack, breakfast or dessert.
Enjoying a rich, hot drink can be very comforting. And I think I am a late bloomer.
Lately, I find making myself a nice cup of hot chocolate or matcha latte more and more. I am not a coffee drinker but somehow, I think I finally get how coffee lovers feel as they sip into a hot cup, savoring every slow gulp.
There is a sense of comfort that blankets around you as you hold that nice, hot mug.
And with all those matcha and hot chocolate, I feel that a soft, warm bread will be a good addition, right?
So today’s recipe is no hot drink, instead, it is what you eat with your hot drink. We have these sweet cheese rolls.
These cheese rolls are spot on with the melty cheese inside the soft, sweet bread, making your coffee (or hot chocolate) time more comforting.
I love the sweetness and texture of the sprinkled sugar as I bite into the soft bread. I just can’t stop at one.
This bread dough uses a starter or an overnight dough which you make ahead. If you are trying your hands for the first time making bread, this dough is a nice one to start with.
Another beginner friendly dough recipe is the one I used in this Choco Hazelnut Rolls. This one requires one rise only, and you yield amazingly soft bread.
Don’t get intimidated by the long process, working with dough may seem scary at first, but once you get the hang of it, you will be hooked.
Making Sweet Cheese Rolls
Make the Overnight Dough ( one day ahead): In a medium bowl stir together boiling water and flour until a thick paste forms. Gather this into a ball, wrap in plastic and refrigerate.
On the Day of Baking: In a microwave-safe bowl, heat up the water until it the temperature is 110-115 F. Sprinkle the yeast over the water and let the mixture sit for about 5 minutes until it is foamy.
No thermometer? This water is about two to three notches hotter from being lukewarm. You can dip your fingers quickly on it, but you cannot let it stay unlike when water is lukewarm.
In a large bowl, combine the flour, milk powder, salt and sugar. Whisk to incorporate.
Make a well in the center of the dry ingredients and add the yeast mixture, and stir using a wooden spoon. Add the egg and continue to stir. You want the powders to be moistened.
Add the overnight dough (there it is, the smooth ball of dough sitting on top of the rest of the shaggy dough). Stir the mixture until the dough is incorporated with the rest of the ingredients.
Add the melted butter and stir the mixture until a soft, shaggy dough is formed. It should be gathering in the center of the bowl.
Turn this dough over onto a floured board. Knead for 7-10 minutes, or until the dough is smooth, elastic and no longer sticky.
Characteristics of an Adequately Kneaded Dough
- It is still tacky but not sticky. As you knead, the stickiness of the dough diminishes. It turns from being a shaggy, loose dough into a smooth, clean-looking dough that no longer sticks to your hands or the board.
- It is stretchy. Pull out a little piece of dough, use your finger to stretch it out to form a small square. The dough should stretch thin enough for a translucent film to form in the center of the square. See windowpane test.
Place it in a bowl, cover with a clean kitchen towel and let rise for an hour or so, until doubled in size.
Roll the dough into a 16×10 rectangle. Divide it into 4 sections vertically, then 5 sections horizontally to create 20 rectangles. It helps to score or mark the cuts first at the edges so you will get somewhat even portions of the dough.
Place strips of cheese into the center of each rectangle. Roll each into a log, egg-roll style. Pinch all the edges together to close the rolls.
Place each roll onto baking sheets lined with parchment paper. Position them with about an inch of space in between. Cover the rolls loosely with a clean kitchen towel.
Let them rise for about an hour or more until the size is doubled. Preheat oven to 350 F. Brush each roll with melted butter and sprinkle sugar on top.
Once the temperature is attained, bake the rolls for 15-17 minutes, or until the rolls are lightly golden. Sprinkle with more sugar and serve.
There they are, fresh from the oven, glistening with sugar and cheese oozing out. Coffee time is just about to get started.
Do you love baking bread? Check out these other bread recipes:
- Japanese Milk Buns
- Milk Bread
- Yema Rolls
- Ube Bread Rolls
- Hawaiian Rolls
- Austrian Buchteln ( Sweet Mini Buns)
- Chocolate Walnut Bread
Cheese Rolls
Ingredients
For the Overnight Dough
- 1/3 cup boiling water
- 2/3 cup all purpose-flour
For the Bread Dough
- 1 tbsp active dry yeast
- 3/4 cup warm water 110-115 F
- 2 and 2/3 cups all purpose
- 3 tbsp milk powder
- 1/3 cup plus one teaspoon sugar
- 1 tsp salt
- 1 large egg
- 1/4 cup butter
Filling
- 20 strips cheddar cheese about 3 inches long and 1 inch thick
- 1/4 cup butter melted, for brushing on the risen rolls
- sugar for sprinkling on the rolls
Instructions
Make the Overnight Dough (make ahead)
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In a medium bowl, combine flour and boiling water. Stir until the mixture turns into a paste. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.
Make the Bread Dough
-
In a small microwave-safe bowl, warm the water until it reaches 110- 115 F. Sprinkle the yeast and let it sit for about 5 minutes, or until foamy. In another bowl, combine the flour, milk powder, salt and sugar. Whisk to incorporate the ingredients.
-
Make a well in the center of the dry ingredients and add the yeast mixture, and stir using a wooden spoon. Add the egg and continue to stir. Add the overnight dough. Stir the mixture until the dough is incorporated with the rest of the ingredients.
-
Add the melted butter and stir the mixture until a soft, shaggy dough is formed. It should be gathering in the center of the bowl. Turn this dough over onto a floured board. Knead for 7-10 minutes, or until the dough is smooth, elastic and no longer sticky. Place it in a bowl, cover with a clean kitchen towel and let rise for an hour or so, until doubled in size.
-
Roll the dough into a 16x10 rectangle. Divide it into 4 sections vertically, then 5 sections horizontally to create 20 rectangles. It helps to score or mark the cuts first so you will get somewhat even portions of the dough.
-
Place strips of cheese into the center of each rectangle. Roll each into a log, egg-roll style. Pinch all the edges together to close the rolls. Place each roll onto baking sheets lined with parchment paper. Position them with about an inch of space in between. Cover the rolls loosely with a clean kitchen towel. Let them rise for about an hour or more until the size is doubled.
-
Preheat oven to 350 F. Brush each roll with melted butter and sprinkle sugar on top. Once the temperature is attained, bake the rolls for 15-17 minutes, or until the rolls are lightly golden. Sprinkle with more sugar and serve.
Recipe Video
Recipe Notes
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