Cheese Rolls

This is quite possibly the best dough that I have ever tasted little on made. I have been trying to perfect dough for awhile now and I can finally stop trying. These rolls are perfect, delicate and soft. You can fill them with practically anything. Try feta-sumac, cinnamon-brown sugar, zatar-olive oil. Make sure to follow my yeast instructions to obtain a good rise.

5 cups all-purpose flour
1 cup warm milk
1/2 cup sunflower oil + 1 tablespoon
2 tablespoons yeast
1/2 cup + 1/4 cup warm water (separate)
1/2 cup sugar
3 eggs, room temperature and beaten
1 teaspoon salt
1 tablespoon black seeds
1 tablespoon sesame seeds
1 egg yolk

1 cup La Vache Qui Rit cheese

1. In a small bowl add 1/4 cup warm water, pinch of sugar and yeast. Allow to sit for 5 minutes until small bubbles appear.

2. In a large mixing bowl add flour, 1/2 cup oil, sugar, eggs, salt and milk. Add yeast mixture. Combine until soft dough forms add water using small amounts at time if needed to achieve dough consistency. Place 1 tablespoon of oil into hand and rub all over dough (do not work into dough). Place in a large bowl, cover with plastic wrap and place in a warm place for 30 minutes.

3. Pre-heat oven to 350F. Punch dough down. On a non stick baking mat make dough into balls the size of plums. Roll each piece into a long oblong shape (about 6-7inches). With a butter knife spread cheese all over the top of dough. Long ways roll tightly into a long roll. At the end of the roll start coiling into a circle shape. Place rolls onto a greased baking pan. Place the seams inwards touching the other rolls. Brush egg yolk on top of rolls then sprinkle black and yellow seeds on top. Bake for 20 minutes or until golden.

Yields: 1 dozen.

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