The dinner roll: a classic. Always a must with company, and mandatory when my kids were little (sometimes that’s all they’d eat!). While there are different types and shapes of dinner rolls, my children’s favorite were the soft yeast rolls I made in a round cake pan.
I don’t know why it took me so long to think of this (probably due to the numbing effect from years of diaper changes, chauffeuring, and stepping on Legos), but it finally occurred to me to stuff a cube of cheese into each dough ball.
The rolls were a hit! And, really, what’s not to like: melty cheese in the middle of a soft yeast roll.
Astute readers may have noticed me bandying about the ‘yeast’ word. Yes, these rolls use yeast which means kneading and rising.
If you’ve been following my blog you’ll know there’s nothing to using yeast. You’ll also know that I believe a food processor is an essential part of a kitchen. Not only will it save you steps, it will save you money because you’ll start making things from scratch that you would have bought ready-made – like yeast rolls.
Of course, you can make these Cheese Stuffed Dinner Rolls without a food processor. You’ll just have to knead them by hand. But know that that’s 10 minutes you could have spent catching up on Facebook….or dusting.
You can use any kind of cheese you fancy for Cheese Stuffed Dinner Rolls, but I recommend a cheese that stretches when heated such as jack or mozzarella. There’s something irresistible about stretching cheese as you break open a piping hot dinner roll.
CHEESE STUFFED DINNER ROLLS – makes 12 rolls
- ½ cup milk (I use nonfat)
- ¼ cup water
- 2¼ tsp dry yeast (or 1 packet)
- 2¼ cups all-purpose flour, more or less
- 2 T sugar
- ½ tsp salt
- 2 T butter, softened
- 12 5/8″ cubes of cheese, just eyeball it – you don’t have to measure
Combine the milk and water, then heat to about 100º Fahrenheit. Sprinkle on yeast and stir. Let proof for about 5 minutes.
Into the food processor put the sugar, salt, butter, and 2 cups of the flour. Pulse the machine a few times, then run about 10 seconds to blend.
When yeast is proofed, run the processor and slowly trickle the liquid through the pour-spout into the flour. The goal is for the dough to just form a ball. Add more flour one tablespoon at a time, if needed, until this happens. (I usually use about 2¼ cups of flour.) When the dough gathers into a ball, continue to run the machine another 30 seconds to knead the dough. (Use this time to think about those poor souls without food processors getting sticky dough all over their hands and flour on their clothes.)
Pour dough onto a floured board and cut into 12 equal pieces. Wrap each piece of dough around a cube of cheese, pinching the dough to seal. When all the cheese is wrapped, place dough balls evenly in a greased 8″ round or square cake pan. Cover and allow dough to rise, filling the pan – about 30 minutes. (See photo.)
Preheat oven to 375º Fahrenheit.
If you like, brush tops with milk – not necessary, but gives them a pleasing golden color. Bake 20-25 minutes, until done. Serve hot for best gooey cheese results.