Cotton-Like Cheese-Stuffed Bread Rolls

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Imagine sinking your teeth into a pillowy, cloud-soft roll that oozes melted cheese with every bite. These Cotton-Like Cheese-Stuffed Bread Rolls combine a tender enriched dough with a savory cheese filling, all brushed with butter and egg wash for a glossy, golden finish. Inspired by Turkish “poğaça” and Japanese milk bread, they’re equally at home at breakfast, tea time, or as a comforting snack.

Cooking Time

Preparation & Dough Rise: 1 hour 30 minutes
Assembly & Second Rest: 20 minutes
Baking: 25–30 minutes
Total: Approximately 2 hours 15 minutes

Ingredients

  • 500 ml warm milk (110 °F/43 °C)

  • 1 tbsp (15 g) granulated sugar

  • 10 g dry yeast (about 1 packet)

  • 800 g sifted all-purpose flour, plus extra for dusting

  • 1 tsp salt

  • 2 egg whites

  • 90 ml vegetable oil

  • 100 g melted butter, for brushing

  • Filling:

    • 400 g cheese of your choice (mozzarella, feta, or a blend), grated or crumbled

    • 2 egg yolks (optional, stirred into the cheese for richness)

    • 1 tsp salt (optional, adjust based on cheese saltiness)

  • Topping:

    • 1 egg yolk beaten with 1 tbsp milk

    • Sesame seeds or nigella seeds (optional)

Step-by-Step Cooking Directions

  1. Activate Yeast: In a large bowl, combine warm milk, sugar, and dry yeast. Stir gently and let sit 5–10 minutes until frothy.

  2. Form Dough: Whisk in egg whites and vegetable oil. Add 3 tablespoons of flour, stir until a thin batter forms, then cover and rest 20 minutes (this “autolyse” jumpstarts fermentation).

  3. Complete Dough: Stir in salt and the remaining flour gradually. Knead by hand on a lightly floured surface for 7–8 minutes until smooth and elastic.

  4. First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes, until doubled.

  5. Portion & Pre-Roll Rest: Gently deflate dough and transfer to your workspace. Divide into 12 equal pieces and shape each into a smooth ball. Cover and rest 10 minutes.

  6. Prepare Filling: In a bowl, combine grated cheese, egg yolks (if using), and salt.

  7. Roll & Layer: On a lightly floured surface, roll each dough ball into a 6-inch round. Brush lightly with melted butter. Spoon filling onto one edge, then fold and pleat dough over the cheese as shown in the video—creating a sealed packet with decorative folds.

  8. Shape Rolls: Arrange each filled roll seam-side down on a parchment-lined baking sheet. Repeat for all portions.

  9. Egg Wash & Seeds: Brush tops with the egg-yolk-milk mixture and sprinkle with sesame or nigella seeds if desired.

  10. Bake: Preheat oven to 180 °C (350 °F). Bake rolls 25–30 minutes, until golden brown and cooked through.

  11. Cool Slightly: Transfer to a wire rack and let rest 5 minutes before serving warm.

Nutritional Information

(Per roll; makes 12 rolls)
Calories: 300 kcal • Protein: 8 g • Carbs: 28 g • Fat: 16 g • Fiber: 1 g • Sodium: 480 mg

Origins and Popularity of the Recipe

Enriched cheese-filled breads can be found across Eurasia—from Turkish poğaça to Slavic pirozhki and Japanese milk rolls. This cotton-soft version employs an autolyse rest and high hydration for an extraordinarily light crumb. Viral on social media for its “cloud bread” texture and melty cheese core, it’s become a modern comfort-food favorite.

Reasons Why You’ll Love This Recipe

  • Pillowy Texture: A long rest and proper hydration yield a loaf-like softness.

  • Cheesy Center: Generous filling ensures every roll bursts with molten cheese.

  • Elegant Look: Decorative folds and glossy egg wash make these bakery-worthy.

  • Make-Ahead Friendly: Dough can be prepared or shaped in advance and baked fresh.

Health Benefits

  • Calcium & Protein: Cheese filling contributes bone-healthy calcium and muscle-building protein.

  • Gentle Fermentation: The initial rest aids digestibility by partially breaking down flour.

  • Moderated Indulgence: Individual portions help control caloric intake.

Serving Suggestions

  • Serve warm with a pat of herb butter or garlic aioli.

  • Accompany with a simple salad or bowl of tomato soup for a hearty meal.

  • Pack cold rolls in lunchboxes; they stay moist and delicious.

Common Mistakes to Avoid

  • Too Much Flour: Over-dusted surfaces yield dense rolls—use just enough to prevent sticking.

  • Underproofing: Ensure the first rise doubles the dough—underproofed rolls tear when baking.

  • Overfilling: Too much cheese can burst through seams; measure filling per portion.

Pairing Recommendations

  • Beverages: A crisp white wine (Pinot Grigio) or spiced chai tea balances richness.

  • Spreads: Herb-infused butter, pesto, or sun-dried tomato tapenade.

Cooking Tips

  • Even Portions: Weigh dough balls to ensure uniform baking.

  • Gentle Handling: Treat the dough softly to preserve internal air pockets.

  • Steam Boost: Place a pan of water in the oven bottom for a slightly chewier crust.

Similar Recipes to Try

  • Spinach-Feta Stuffed Brioche Rolls

  • Ham & Cheese Brioche Buns

  • Japanese Milk Bread Loaf (Shokupan)

Variations to Try

  • Herb-Cheese: Add chopped rosemary or thyme to the filling.

  • Sweet Version: Fill with Nutella or cinnamon-sugar for dessert rolls.

  • Whole Wheat: Substitute up to 25% of flour with whole-wheat for nuttier flavor.

Ingredient Spotlight

Autolyse Rest: Allowing a portion of flour, yeast, and liquid to rest before kneading hydrates the flour and develops gluten naturally, leading to a lighter, more extensible dough.

Conclusion

These Cotton-Like Cheese-Stuffed Bread Rolls encapsulate the bliss of fresh-baked bread and melty cheese in one delightful package. Their soft, airy crumb, decorative presentation, and rich filling make them perfect for any occasion—from brunch buffets to family dinners. Master this recipe and you’ll have an irresistible homemade treat to share again and again.

FAQ Section

  1. Can I use all-purpose oil instead of vegetable oil?
    Yes—any neutral-flavored oil works, though olive oil adds a subtle fruity note.

  2. How far in advance can I prepare the dough?
    Dough can proof in the refrigerator overnight. Bring to room temperature before shaping.

  3. Why did my rolls turn dense?
    Over-kneading or too much flour can tighten the crumb. Knead only until elastic and use minimal extra flour.

  4. Can I freeze unbaked rolls?
    Freeze shaped rolls on a tray, then transfer to bags. Bake from frozen, adding 5–10 minutes to bake time.

  5. My cheese leaked during baking—how to avoid?
    Seal edges tightly and avoid overfilling beyond 2 tablespoons per roll.

  6. What cheeses work best?
    Mozzarella, Fontina, or a Turkish kasar cheese yield excellent melt and flavor.

  7. Can I add herbs to the dough?
    Yes—fold in 1 tbsp finely chopped fresh herbs (chives, parsley) during the final knead.

  8. Why isn’t the crust glossy?
    Ensure you brush generously with egg-wash at room temperature; cold egg wash can clump.

  9. How do I reheat leftovers?
    Warm rolls in a 350 °F oven for 5 minutes or microwave 20 seconds for best texture.

  10. Is there a dairy-free option?
    Use plant-based milk, vegan butter, and dairy-free cheese substitutes.

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