Soft and fluffy yeast leavened bread rolls with a melt-in-the-middle cheese and red pesto centre, topped with yummy herby garlic butter. Death by carbs anyone?
For the ‘bread‘ in this recipe I went for a non-sweet buttery brioche type dough as I wanted it to be as soft and sumptuous as possible. The recipe was adapted from a previous method I had for making cinnamon rolls, it calls for the addition of butter and eggs which makes it super soft and cake-like all the while maintaining a good bready texture.
Ingredients for the dough:
- 240ml milk
- 1 tsp white sugar
- 25g fresh yeast (or 7g instant yeast)
- 300g strong white bread flour
- 140g self-raising flour
- 56g melted butter
- 2 eggs
- 1 tsp salt
Ingredients for the stuffing:
- 200g extra mature cheddar, grated
- 100g spicy cheese, grated (I like to go for a fiery Mexicana)
- 100g mozzarella, grated
- 50g parmesan cheese, grated
- 1 tbsp red pesto
- 1 tbsp tomato purée
- Cracked black pepper
- 1tsp cornflour
Ingredients for garlic butter:
- 75g unsalted butter
- 3 finely chopped cloves of garlic
- 1 tsp Italian herbs / oregano
- salt to taste
1. Roughly warm a third of the milk and 1 tsp of white sugar in the microwave for 1 minute or so, it should be JUST warm and not too hot or it’ll destroy the yeast.
2. Crumble the fresh yeast into the warmed sweetened milk and stir to break up the pieces, leave to activate for 10 minutes. The yeast will start to puff up the milk concoction and create loads of little bubbles in the process, when stirred, the mixture should look foamy (see pics below). This part is crucial to kick start the levening process.
3. In a separate bowl, add the two different flours, melted butter, salt, rest of the milk, two eggs and the yeast-milk concoction before mixing with a spoon until it starts to come together into a sticky dough.
4. Slowly keep adding strong white flour into the dough until it just begins to form a kneadable-ball, use your hands to scrape the sides and spoon down before attempting to knead the dough for 8 minutes. The dough should be soft and slightly sticky.
5. Drizzle a few teaspoons of olive oil into the same bowl before placing the dough ball on the olive oil and turning to coat all over. Once the dough is evenly slicked, cover the bowl with cling film and place in a warm place (I like to turn the oven on for a few minutes before to give just enough heat for a warm environment). Leave to prove for an hour.
4. After an hour, your dough should have doubled and look aerated (like the pictures). Knock it down and tip onto a clean work surface before kneadOMG for 5 minutes, the dough should be soft and very malleable. Using a sharp knife, cut your dough into 24 equal pieces.
5. In a separate bowl, mix all the cheeses, red pesto, tomato purée, corn flour and some cracked black pepper together. It should just come together quite easily, and should hold its shape when formed into a ball.
6. Pick up one of the 24 pieces and slightly knead in
your hand forming a ball, flatten into a disc shape and place roughly 1 spoonful of the cheese mix inside it before wrapping the dough around it and pinching to seal.
5. Place the stuffed dough balls onto a greased baking tray or bread pan, brush with an egg wash before covering loosely with clingfilm and allowing to raise for another hour.
6. Bread rolls placed on a baking tray will have a crust all around whereas the ones in the bread pan will touch each other on the sides and will have to be torn apart exposing the soft interiors (as pictured below).
7. Pre-heat oven to 220 degrees Celsius.
7. After the second proof, remove the clingfilm and brush the buns with a second layer of egg wash. Place both trays in the pre-heated oven and bake for 10-15 minutes until golden brown on top.
8. Whilst the bread is baking, melt 75g of butter and to this add three cloves of finely chopped garlic and a teaspoon of dried oregano/Italian herbs. Season with salt to desired taste.
9. As soon as the rolls are done, remove from the oven and immediately proceed to brush the garlic butter quite liberally all over. Leave for 5 minutes before transferring the rolls to a cooling rack.
Enjoy the bread rolls warm or cooled!
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