This year, elevate your holiday table with a show-stopping side that will leave your guests craving more – Cheese-Stuffed Yeast Rolls.
These soft, pillowy delights are not only easy to make but also feature a gooey surprise in every bite. Follow along for a step-by-step guide to creating these savory sensations that will have everyone giving thanks for your culinary skills.
The Perfect Thanksgiving Side Dish
Thanksgiving is all about bringing loved ones together over a delicious meal, and what better way to do that than with warm, freshly baked Cheese-Stuffed Yeast Rolls? This recipe combines the classic comfort of yeast rolls with the rich, creamy goodness of melted cheese, creating a mouthwatering experience that will have your guests reaching for seconds.
Ingredients You’ll Need
Before you embark on your Thanksgiving culinary adventure, gather the following ingredients:
Sponge:
– 1 tbsp active dry yeast
– 2 tbsp sugar
– 1 cup warm water
– 1 cup bread flour
Dough ingredients:
– 1 1/2 cups all purpose flour
– 2 tsp kosher salt
– 1/3 cup avocado oil
– 1 tbsp rosemary (fresh or dry)
Garlic butter:
– 4 tbsp unsalted butter
– 1/2 tbsp garlic paste
– 1/4 tsp kosher salt
– 1/2 tsp red pepper flakes
– 1 tsp parsley (fresh or dried)
Egg wash
– 1 egg plus 1 tbsp water
Instructions
- Heat oven 365 degrees
- In a stand mixer, add ingredients for sponge, cover with a kitchen towel and rest for 10 minutes
- After 10 minutes, add rest of flour, salt, rosemary, and avocado oil to the stand mixer and mix until a dough forms, about 5 minutes
- Once dough is formed, cover and rest for 15 minutes
- Separate dough balls into 12 balls and stuff with Italian shredded cheese and pinch dough closed
- In a cast iron skillet, add dough balls and cover for another 10 minutes
- After 10 minutes, add egg wash to the balls then bake for 20-25 minutes or until golden brown
- While rolls bake, prepare garlic butter
- To a small bowl, combine butter, garlic paste, salt, red pepper flakes and parsley
- When rolls are finished baking, brush lightly with butter mixture and serve warm
Cheese Stuffed Yeast Rolls
This year, elevate your holiday table with a show-stopping side that will leave your guests craving more – Cheese-Stuffed Yeast Rolls.
Ingredients
Sponge:
- 1 tbsp active dry yeast
- 2 tbsp sugar
- 1 cup warm water
- 1 cup bread flour
- Dough ingredients:
- 1 1/2 cups all purpose flour
- 2 tsp kosher salt
- 1/3 cup avocado oil
- 1 tbsp rosemary (fresh or dry)
Garlic butter:
- 4 tbsp unsalted butter
- 1/2 tbsp garlic paste
- 1/4 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1 tsp parsley (fresh or dried)
Egg wash
- 1 egg plus 1 tbsp water
Instructions
- Heat oven 365 degrees
- In a stand mixer, add ingredients for sponge, cover with a kitchen towel and rest for 10 minutes
- After 10 minutes, add rest of flour, salt, rosemary, and avocado oil to the stand mixer and mix until a dough forms, about 5 minutes
- Once dough is formed, cover and rest for 15 minutes
- Separate dough balls into 12 balls and stuff with Italian shredded cheese and pinch dough closed
- In a cast iron skillet, add dough balls and cover for another 10 minutes
- After 10 minutes, add egg wash to the balls then bake for 20-25 minutes or until golden brown
- While rolls bake, prepare garlic butter
- To a small bowl, combine butter, garlic paste, salt, red pepper flakes and parsley
- When rolls are finished baking, brush lightly with butter mixture and serve warm
Tips for Success
- Ensure your yeast is fresh to guarantee a perfect rise.
- Experiment with different cheese combinations for a personalized touch.
- Serve the rolls warm for the ultimate cheesy experience.
Conclusion: This Thanksgiving, make your dinner table the talk of the town with these Cheese-Stuffed Yeast Rolls. With their irresistible combination of fluffy dough and melted cheese, they’re sure to become a holiday tradition. So, roll up your sleeves, preheat that oven, and get ready to impress your guests with a side dish that’s as memorable as the company around your table. Wishing you a cheesy and delightful Thanksgiving!
Recipe inspired by the great mxriyum
