Cheddar and Onion Stuffed Rolls

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These Cheddar and Onion Stuffed Rolls are a delicious and hearty treat, perfect for any meal or as a savory snack. The soft, buttery dough is filled with a flavorful onion and spice mixture, then topped with melted cheddar cheese for a rich and satisfying bite. These rolls have a delightful texture and an irresistible aroma that will make your kitchen feel warm and inviting. Whether you’re serving them for a family dinner, a holiday gathering, or just craving something comforting, these stuffed rolls are sure to be a hit!

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours (including fermentation time)

Ingredients

For the Dough:

  • 2 cups warm milk (400 ml)
  • 1 pack of yeast (10 grams)
  • 2 egg whites (reserve yolks for later)
  • 1 teaspoon salt (8 grams)
  • 50 grams butter, softened
  • 5 cups flour (add gradually)

For Rolling Out the Dough:

  • 50 grams butter, softened

For the Filling:

  • 3 onions, sliced into half moons
  • 1 teaspoon tomato paste (or pepper paste)
  • Oil for frying
  • 4 grams salt
  • Black pepper, to taste
  • Red pepper flakes, to taste
  • Red pepper powder, to taste

For the Topping:

  • 2 reserved egg yolks
  • 30 ml milk
  • Grated cheddar cheese

Directions

Making the Dough

  1. Activate the Yeast:
    In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for 5-10 minutes until bubbly and foamy.

  2. Prepare the Dough:
    In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour. Mix the ingredients until they come together, then knead the dough by hand for about 5-7 minutes until smooth and elastic.

  3. Incorporate the Butter:
    Add 50 grams of softened butter to the dough and knead it in until fully incorporated. Continue kneading until the dough becomes soft and doesn’t stick to your hands.

  4. Ferment the Dough:
    Cover the dough with a damp cloth and let it ferment for 1 hour or until it has doubled in size.

Preparing the Filling

  1. Cook the Onions:
    Heat a small amount of oil in a pan over medium heat. Add 4 grams of salt and the sliced onions. Sauté for 1-2 minutes, stirring occasionally until the onions start to soften.

  2. Add Tomato Paste and Spices:
    Stir in 1 teaspoon of tomato paste, black pepper, red pepper flakes, and red pepper powder. Cook for another 2-3 minutes until the mixture is well combined and fragrant. Remove from heat and set aside to cool.

Assembling the Rolls

  1. Prepare the Dough:
    Punch down the fermented dough to release the air. Divide the dough into 12 equal pieces and roll them into balls.

  2. Roll Out the Dough:
    Take each dough ball and spread 5 grams of softened butter on it. Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.

  3. Shape the Rolls:
    Roll each pair of dough balls into a larger square. Place a portion of the onion filling along one edge of the square, then sprinkle some grated cheddar cheese over the filling. Roll the dough into a log, making sure to seal the edges tightly. Cut small slits on top of each roll for decoration.

Final Fermentation

  1. Let the Rolls Rest:
    Place the assembled rolls on a baking tray lined with parchment paper. Cover them with a cloth and let them rest for 15 minutes to allow them to rise further.

Baking

  1. Prepare for Baking:
    Preheat your oven to 180°C (350°F). In a small bowl, mix the reserved 2 egg yolks with 30 ml of milk. Brush this mixture over the top of each roll for a golden finish.

  2. Bake the Rolls:
    Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.

Serve:

  • Once baked, allow the rolls to cool slightly before serving. Serve warm with a side of your favorite dipping sauce or enjoy them on their own.

Serving Suggestions

  • With Soup or Stew: These rolls make an excellent side dish for soups or stews, adding a touch of richness to the meal.
  • For Breakfast: Pair them with scrambled eggs or a light salad for a hearty breakfast.
  • As a Snack: Serve them with a variety of dips such as tzatziki, hummus, or even a spicy tomato sauce for a delicious snack.

Cooking Tips

  • Ensure Proper Kneading: Proper kneading ensures the dough develops enough gluten to give the rolls a soft, airy texture. Don’t skip this step.
  • Keep the Butter Cold: When incorporating butter into the dough, make sure it’s softened but not melted. Cold butter helps create layers in the dough.
  • Resting the Dough: Allow the dough to rest after rolling it out to prevent it from shrinking back when baking.

Variations to Try

  • Add Garlic: You can add minced garlic to the onion filling for an extra burst of flavor.
  • Cheese Variations: Try using different cheeses such as mozzarella, feta, or parmesan in place of cheddar for a different taste.
  • Herbs: Add fresh herbs such as thyme or rosemary to the filling for added fragrance and flavor.

Nutritional Benefits

  • Flour: Provides carbohydrates, offering energy to fuel your body.
  • Onions: Rich in antioxidants and fiber, onions support heart health and digestion.
  • Cheese: A good source of protein and calcium, cheese contributes to bone and muscle health.

Conclusion

These Cheddar and Onion Stuffed Rolls are a great combination of flaky, buttery dough and savory, flavorful filling. Perfect as a side dish, snack, or appetizer, these rolls are sure to impress. They’re not only easy to make but also versatile, so you can customize the filling to suit your tastes. The soft, golden layers and delicious, gooey cheese make these rolls irresistible. Try them today and enjoy a warm, comforting homemade treat!

Frequently Asked Questions

  1. Can I make these rolls in advance? Yes, you can prepare the dough and the filling a day ahead and store them in the fridge. Just assemble and bake when you’re ready.

  2. Can I use a different type of cheese? Absolutely! Feel free to experiment with different cheeses such as mozzarella, gouda, or a blend of your favorites.

  3. Can I freeze the dough? Yes, you can freeze the dough before the final fermentation. After shaping, wrap the rolls in plastic and freeze for up to 2 months. Thaw overnight in the fridge before baking.

  4. How do I store leftover rolls? Store leftover rolls in an airtight container at room temperature for 2-3 days, or refrigerate for longer shelf life. Reheat in the oven for the best texture.

  5. Can I add meat to the filling? Yes, you can add cooked ground beef, chicken, or sausage to the filling for a more hearty, protein-packed roll

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