Rolls with Cheese Filling and Rosemary
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
- 60 ml water, warm
- 40 g yeast, fresh
- 880 g flour
- 375 milk
- 100 g butter
- 3 egg (s)
- 0.5 tablespoon ½ salt
- 1 tablespoon sugar
- olive oil
- rosemary
- sea-salt
- 280 g cheese, (Gouda or mozzarella)
Print Recipe
Pin Recipe Instructions
- Mix the warm water with the yeast and the tablespoon of sugar and let stand for 15 minutes.
- Then knead with the flour, eggs, melted butter, milk and salt into a dough that is not too firm. If the dough is a little too soft, add a little more flour, it works so well for me.
- Because let the yeast dough rise for at least 1 hour. It should have doubled at least.
- Cut the cheese into 18 cubes.
- Take the dough out of the bowl, shape it into a roll and divide into 18 parts. Then each piece of dough is flattened. A cube of cheese is placed on each piece of dough, which is then coated with the dough. Place the rolls seam down on a baking sheet lined with baking paper.
- The rolls are brushed with olive oil and sprinkled with the sea salt and rosemary needles.
- Cover and let the rolls rise for another half an hour.
- In the meantime you can preheat the oven to 180 degrees.
- Bake the rolls for about 15 minutes until they are golden brown.
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