I first made these cheese rolls with buttery parmesan crust probably three years ago and they instantly became a family favorite. In fact we all kind of went goo goo gaa gaa over them. How could we not? It’s warm bread and ooey gooey melty cheese. . .a brilliant combination if you ask me. I mean, come on, just look at that cheese oozing out of them.
Total cheesy bread heaven.
They are the perfect accompaniment to any meal and they turn out perfect every. single. time. I make them. The best part about these rolls is how simple they are to make. There is no adding-your-yeast-to-the-water-thing and waiting for it to bubble. You just dump everything into your mixer and turn it on. Easy peasy and even those with yeast phobias (yes, I’m talking to you Lori and Heather) can make these roll.
These roll are so light, tender and when you bite into one and cheese just oozes out, it’s unbelievably delicious. Extra sharp and pepper jack are my two favorite but go ahead and try different kinds. You just want one that melts easily.
- 4 1/2 teaspoons instant yeast
- 1/2 cup warm water
- 1 cup lukewarm milk
- 1 large egg , lightly beaten
- 1/4 cup butter , softened
- 1/3 cup sugar
- 1 teaspoon salt
- 5-6 cups unbleached all-purpose flour
- 8 ounces sharp cheddar or pepper jack cheese , cut into 15 cubes
- 2 tablespoons butter
- 1/4 cup Italian-flavored bread crumbs
- 1/4 cup grated parmesan cheese
- 1 egg yolk beaten with 1 tablespoon water
For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don’t add all the flour to begin with, I usually use closer to 5 cups. The key to soft rolls is a softer dough!).
Place the dough in a lightly greased bowl and cover, let rise in a warm place for 20-30 minutes.
Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray.
Punch the dough down and divide into 15 pieces. Wrap each piece of dough around a block of cheese, pinch the dough together and then shape into a ball. Place the rolls in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.
Recipe Source: Mel’s Kitchen Cafe