Cheese Dinner Rolls
Choosing the right name was tricky, as this recipe blends the characteristics of both bread and cheese rolls, enriched with the aroma of herbs. The assembly and presentation are simple and appealing, allowing you to pull apart each roll effortlessly rather than slicing.
These rolls pair wonderfully with soup or on their own, possibly alongside a salad. They are soft, tender, and infused with the flavor of melted cheese.
In a large bowl, dissolve the yeast with the sugar and warm water (ensure the water isn't too hot), and let it sit for 10-15 minutes until it begins to froth.
After frothing, add the oil and salt, then mix well.
Introduce the flour and knead the dough until smooth.
Allow the dough to rise in the bowl for about 1 hour until it nearly doubles in size.
After 1 hour, briefly knead the dough again on a floured surface until it's smooth and formed. Let it rest for 10 minutes.
Roll out a thin 3mm sheet of dough from the prepared dough. Sprinkle with dry herbs.
Cut the sheet into medium squares, placing a portion of grated cheese in the center of each square.
Roll each square tightly.
Arrange the rolls in a pan lightly greased with oil. My rolls fit neatly in a 28cm diameter tray.
Brush with beaten egg and sprinkle sesame seeds on top, letting them rise at room temperature for 30 minutes.
Notice that once risen, any gaps between the rolls will disappear.
Bake in a preheated oven at 150-180 C degrees for 35-40 minutes. If browning too quickly, cover with aluminum foil, but always leave in the oven.
Once done, cover with a kitchen towel and allow to sit for 10 minutes.
Ensure not to leave the rolls in the pan for over 10 minutes as they may become too steamed.
Transfer to a plate to cool.
They are delicious both warm and cold, best enjoyed by breaking apart each roll.
Enjoy!
