Cheese Rolls With Garlic Butter


For the dough:
500 grams flour (plus extra to knead)
1 egg- at room temperature
250 milliliters milk- warm
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
20 grams yeast
For the Filling:
100 grams cheese, grated
50 garlic butter, frozen
For the Garlic Butter:
50 grams butter at room temperature
1 tablespoon parsley, chopped
1 clove garlic, minced
of salt (optional)
For the Glaze:
1 egg, lightly beaten
1 tablespoon sesame
1 tablespoon poppy seed


Firstly, prepare the Garlic Butter.
Add 1 tablespoon parsley flakes, 1 clove minced garlic and a pinch of salt (optional) to 50 g softened butter. Mix well. Roll firmly in a plastic wrap. Chill in the freezer for 2-3 minutes for ease cutting or 4-5 minutes for easy grating. Store in a fridge.
Preheat oven to 360 F (180 C).
In a large bowl or bowl of electric mixer, dissolve yeast in warm milk and add egg, oil and sugar. Mix well.
In a different bowl mix ½ of the flour and salt and add it to liquid ingredients. Mix at medium speed and leave to rest for about 10 minutes.
Add the remaining flour until gradually until getting soft and elastic dough, which is separating from the walls of the bowl. If dough is too soft, add 1-2 tablespoons flour, or if it’s too hard, add 1-2 tablespoons warm milk or water.
Cover the bowl with plastic wrap or a cloth and leave to rest for about 15 minutes.
While dough is resting, shred cheese and frozen garlic butter and mix well. Leave in refrigerator.
Pour the dough out of the bowl onto a flat floured surface and divide it into two equal parts.
Using a rolling pin, roll 2 rectangular crusts 40x60 cm each about 0.5 cm thick.
Sprinkle evenly with mixed shredded cheese and garlic butter.
Roll and cut trapezoidal pieces (about 8-10 cm at the base).
In a pan oiled and sprinkled with flour or on a bakery paper, arrange rolls leaving space in between, so rolls will not stick to each other while baking.
Cover with plastic wrap or cotton cloth and leave to rise in a warm place for about 15 minutes.
Lightly press the rolls in the middle with a stick (or the handle of wooden spoon), coated with flour to let the layers of dough open better.
Spread with lightly beaten egg and sprinkle half of the rolls with sesame seeds and half with poppy seeds (or shredded cheese - optional)
Bake in preheated to 360 F (180 C) oven for about 25 minutes or until golden.


Addictively tasty rolls, that you maybe couldn't serve only as a dessert...

For more photos:


14 rolls


Saturday, December 11, 2010 - 6:06am

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