These Cheese-Stuffed Bread Rolls are pillowy pockets of fresh-baked dough, filled with melted cheese that oozes with every bite. Crafted from a simple yeast-leavened dough enriched with vegetable oil, they require just common pantry staples and a handful of minutes to prepare. As the rolls bake, the kitchen fills with an irresistible aroma of warm bread and gooey cheese. Ideal for brunch, snack-time, or as an accompaniment to soups and salads, these rolls deliver a restaurant-quality experience at home. Whether you’re feeding a crowd or treating yourself, the contrast of crisp golden crust and tender, cheesy interior makes them an instant classic.
Cooking Time
Preparation: 20 minutes (plus 1 hour rise)
Baking: 15–20 minutes at 200 °C (390 °F)
Total Active Time: 35 minutes
Total Elapsed Time: 1 hour 35 minutes
Ingredients
For the Dough:
• 350 ml warm water (38–40 °C/100–105 °F)
• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 550 g (4½ cups) all-purpose flour
• 1 tsp fine salt
• 40 ml (3 tbsp) vegetable oil
For the Filling:
• 200–250 g cheese (mozzarella, cheddar, or a blend), grated or cubed
Optional Topping:
• 1 egg, beaten (for egg wash)
• Sesame seeds or nigella seeds
Step-by-Step Cooking Directions
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Activate Yeast: In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy—this “bloom” confirms active yeast.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
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Combine & Knead: Create a well in the flour. Pour in the yeast mixture and oil. Using a wooden spoon or your hands, stir until a shaggy dough forms. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic, adding flour sparingly as needed.
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First Rise: Shape the dough into a ball, place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.
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Shape Rolls: Punch down the dough and divide into 12 equal pieces. Flatten each piece into a 10 cm–diameter disk. Place 15–20 g of cheese in the center. Fold the edges over to seal, pinching firmly. Shape into smooth balls and place, seam-side down, on a parchment-lined baking sheet.
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Second Rise: Cover loosely and let the rolls rise 20–30 minutes until puffy. Meanwhile, preheat oven to 200 °C (390 °F).
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Egg Wash & Seeds: Brush the tops with beaten egg and sprinkle with seeds if using.
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Bake: Bake rolls 15–20 minutes, rotating halfway, until golden brown. The crust should feel firm and sound hollow when tapped.
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Cool Slightly & Serve: Transfer to a rack and cool 5 minutes before serving warm, allowing melted cheese to settle slightly.
Nutritional Information
Per roll (approximate):
Calories: 220 kcal | Protein: 6 g | Fat: 6 g (Saturated: 2.5 g) | Carbohydrates: 34 g (Fiber: 1 g; Sugar: 1 g) | Sodium: 260 mg
The Origins and Popularity of the Recipe
Cheese-filled breads trace back to ancient Eurasian cultures where villagers would wrap dairy-based fillings in simple unleavened dough. Variants such as Georgian khachapuri, Turkish peynirli pide, and Italian panzerotti illustrate the global love for cheese-stuffed pastries. Modern home bakers have adapted these traditions into smaller individual rolls that bake quickly and travel well. Social media and food blogs have helped popularize these rolls as versatile snack options, perfect for everything from lunchboxes to party platters.
Reasons Why You’ll Love the Recipe
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Quick & Economical: Uses basic ingredients and minimal equipment.
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Customizable: Choose your favorite cheeses or blend for unique flavors.
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Make-Ahead Friendly: Dough can be prepared the night before and shaped in the morning.
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Kid-Approved: Children adore pulling apart rolls to reveal gooey cheese.
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Versatile: Serve as appetizer, side dish, or on-the-go snack.
Health Benefits
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Complex Carbs: Flour provides energy-sustaining starch and some B vitamins.
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Protein & Calcium: Cheese and eggs supply essential amino acids and bone-building calcium.
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Moderate Fat: Vegetable oil and cheese fats promote nutrient absorption in a balanced way.
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Portion Control: Individual rolls help manage serving size.
Serving Suggestions
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Serve with a bowl of tomato soup for a classic comfort combo.
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Pair with fresh salads—Greek salad with olives and cucumber complements the richness.
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Offer alongside charcuterie and pickles at a casual gathering.
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Make a breakfast sandwich by splitting and filling with eggs and ham.
Common Mistakes to Avoid
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Water Too Hot: Kills yeast. Keep water between 38–43 °C.
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Over-Flouring: Leads to dense rolls—add flour sparingly.
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Under-Proofing: Rolls will be tight and gummy; allow full rises.
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Under-Sealing Edges: Filling may leak—pinch seams firmly.
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Skipping Egg Wash: Results in dull crust; egg wash promotes browning.
Pairing Recommendations
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Wines: A crisp sparkling wine or dry Rosé cuts through richness.
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Beers: A light Pilsner or amber ale complements cheesy bread.
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Non-Alcoholic: Sparkling apple cider or iced herbal tea enhances flavors.
Cooking Tips
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Room Temperature Ingredients: Helps dough come together smoothly.
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Proof in a Warm Spot: Oven with light on or near a warm stove promotes consistent rising.
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Grate Cheese Fresh: Pre-grated cheese often contains anti-caking agents that reduce melt quality.
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Freeze Dough Balls: Shaped rolls freeze well before second rise; thaw and proof before baking.
Similar Recipes to Try
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Spinach & Feta Rolls: Fold in wilted spinach and crumbled feta cheese.
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Pepperoni Stuffed Buns: Use sliced pepperoni and mozzarella for an Italian twist.
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Jalapeño Cheddar Bombs: Add diced jalapeños and sharp cheddar for heat.
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Nutella-Stuffed Sweet Rolls: Fill with chocolate-hazelnut spread for a sweet variation.
Variations to Try
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Herb Infusion: Add chopped rosemary or thyme to the dough for aromatic flavor.
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Garlic Butter Finish: Brush baked rolls with garlic-butter and parsley.
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Whole Wheat Dough: Substitute half the flour with whole wheat for added fiber.
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Vegan Option: Use vegan cheese, flax “eggs” (1 tbsp flaxseed + 3 tbsp water), and olive oil instead of egg wash.
Ingredient Spotlight
Active Dry Yeast: A leavening powerhouse, it ferments sugars in the dough, producing carbon dioxide that puffs the rolls airy. Always check yeast’s “bloom” in warm water to ensure freshness and reliable rise.
Conclusion
These Cheese-Stuffed Bread Rolls strike the perfect balance between simplicity and indulgence. With a tender, golden crust and molten cheese core, they are destined to become a household favorite. Easy to customize and ideal for any meal or snack, they showcase how a handful of ingredients can achieve maximum flavor impact. Gather your ingredients, follow the straightforward steps, and enjoy the irresistible aroma and taste of freshly baked cheese rolls straight from your oven.
10 Comprehensive FAQ Section
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Can I use instant yeast instead of active dry yeast?
Yes—reduce to ¾ tsp and mix directly with dry ingredients; shorten first rise by 10 minutes. -
How far ahead can I prepare the dough?
Dough can be refrigerated after the first rise for up to 12 hours; bring to room temperature before shaping. -
What cheeses work best?
Mozzarella for stretch, cheddar for sharpness, or Gruyère for nuttiness—use a blend for depth. -
Can I bake these from frozen?
Yes—place frozen rolls on a tray, cover, let thaw and proof 30 minutes, then bake per instructions, adding 5–7 minutes. -
Why did my rolls come out dense?
Likely over-floured or under-proofed; ensure full rise times and use minimal extra flour. -
How do I prevent cheese leakage?
Use firm cheese cubes and seal edges properly; refrigerate shaped rolls 10 minutes before baking for firmer seams. -
Is there a gluten-free option?
Use a 1:1 gluten-free flour blend and omit yeast if necessary; add xanthan gum per blend instructions. -
Can I brush with butter instead of egg wash?
Yes—melted butter yields a softer, less glossy crust but still promotes browning. -
My dough was sticky—what can I do?
Let it rest 5 minutes; if still sticky, knead in 1 tbsp flour at a time until manageable. -
How should I reheat leftovers?
Warm in a 160 °C oven for 5–7 minutes or in an air fryer at 170 °C for crispiness; avoid microwaving to retain texture.