Brie Stuffed Bread Rolls
Course:
Dinner
Ingredients
- 470 millilitres Milk
- 115 grams Honey
- 120 millilitres Olive Oil
- 585 grams Plain Flour
- 21⁄4 teaspoons Dried Yeast
- 1⁄2 teaspoons Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Rosemary (dried)
- 1⁄2 teaspoons Dried Thyme
- 2 teaspoons Salt
- 170 grams Brie Cheese (cut into 18 cubes)
Steps
These are yummy but possibly not worth the mess they make.
Make Dough
- Add the milk, honey, and olive oil to a 3-quart saucepan. Place over medium heat and cook, stirring often until the honey dissolves into the milk and oil.
- Remove from the heat and let cool until you can place the tip of your finger into the liquid and hold it there for a bit, without feeling like it’s too hot. (The liquid should be between 90 and 110 degrees F).
- Stir in half of the flour (roughly 292g) and the yeast.
- Cover and let rise until doubled in size, about 1 hour.
- Stir in the remaining 292g flour, the baking soda, baking powder, herbs and the salt.
Form Rolls
- Heat the oven to 200 degrees C conventional and lightly grease 18 muffin cups with olive oil.
- Roll dough into 1-inch balls — you will need 54 balls to make 18 rolls.
- Place three balls into each muffin cup.
- Push 1 cube of cheese into the middle of each filled muffin cup, pushing most of it under the tops of the dough balls.
Bake
- Bake the rolls until golden brown, 16 to 20 minutes. Remove from oven then push any cheese that has overflowed onto the muffin tin back on top of the rolls.
- Cool about 10 minutes in the pan then transfer to a cooling rack and cool completely. Serve with a little melted butter brushed on top.
Source: https://www.inspiredtaste.net/17686/rosemary-dinner-roll-recipe-with-brie-cheese/