This is one of those things I baked that made me feel quite proud of myself and really appreciate the fact that I have learned how to bake. It’s the simplest of all things, made from the most basic ingredients but making a perfect bread really does give you the most pleasure and self satisfaction 😊
Just look and those superbly plump buns right there ☝ I mean c’mon, don’t you just want to reach out and bite into one of those pillowy soft rolls and taste the peppery warm cheese exploding in your mouth….just imagine it 😋😋
Ok I’ll stop 😂 this recipe is pretty much my favourite and ever so popular one hour fluffy dinner rolls just a little bit dressed up! I used oil instead of butter in the dough this time which I didn’t think would be a big difference especially in taste since I was stuffing them with cheese and this actually worked out great because the oil really bumped up the fluffy factor of the rolls.
The rest of the ingredients are all the same. The cheese stuffing part is straightforward, get some cheese,duhh 😂, I used chedder but anything works, I’ve made them with mozzarella too YUM! Shove a piece into the middle of one of one of the rolls and close the dough around it to encase it inside.
Continue on with the recipe as normal until you come to let them rise. Here I just let them rise for an extra 10 minutes than the original recipe directs and this really made a difference! The rolls really puffed up becoming nice and pillowy 😊
I brushed the tops with milk and sprinkled some pepper on top but you can brush the tops with herb butter and top with parsley too, I loved that!
Either way you guys just HAVE to make them! They’re seriously one of the best things I’ve made 😋😋
Remember to tag me @dutchbakerblog with all your dutch baker bakes on Instagram, Facebook or Twitter 💚
Super Fluffy Cheese Stuffed Dinner Rolls
Makes 15 rolls.
- 3 1/2 – 4 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon instant yeast
- 1 1/2 tsp salt
- 3/4 cup warm water
- 2/3 cup milk
- 3 Tablespoons oil
- 15 small pieces cheese of your choice, I like cheddar and mozzarella
- Butter for brushing the tops
- Optional: parsley, garlic butter, any extra herbs or spices
- Preheat oven to the lowest temperature.
- In a bowl, add 1/4 cup warm water with the yeast and 2 teaspoons of sugar. Rest for a few minutes until it starts to bubble. Add in the rest of the water, sugar, milk and oil.
- Whisk the flour and salt together and add 1/2 cup flour into the liquids. Whisk it smooth. Add in the rest of the flour until a soft dough forms. Knead dough for about 10 minutes, adding more flour if needed. Dough should be lightly sticky but manageable.
- Cover dough with plastic wrap and rest 5 minutes.
- Butter and flour a 9 x 13 inch tin. Drop dough onto a lightly floured surface. Shape into an evenly level square. Cut into 16 equal portions (don’t have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed. Add a small piece of cheese into the middle of each dough ball and roll around to seal the cheese inside. Place shaped dough portions into prepared baking dish.
- Dampen hands with water and brush tops of dough with the water (just so they don’t dry while rising in oven).
- Transfer to oven, close oven and turn oven off, allow rolls to rise 30 minutes (don’t open oven door). Remove from oven and preheat oven to 180 C (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats). Bake for about 15 minutes until golden brown.
- Remove from oven and run the top of a stick of butter and any herbs you may be adding along tops of rolls just to coat. Serve warm.
Store in an air tight container for up to 3 days.
Recipe adapted from One Hour Dinner Rolls.