Cheese is my favorite food group. PERIOD! I know I have a baking blog and the majority of my recipes are sweet, but the truth is I much prefer savory baked goods! Especially if they include cheese! Earlier this year I watched an Instragram live with Zoë François where she used a master dough to create different no-knead bread recipes. This cheese and onion stuffed recipe is my spin on the stuffed no-knead rolls she made during the live.
What do you need to make stuffed cheese and onion rolls
Cheese, onion and bread dough are the obvious answers! The good news is, the bread dough itself requires minimal ingredients. It is SUPER easy to put together and requires no kneading. BONUS!!
- No-knead dough
- Luke warm water
- Red star platinum yeast
- Kosher Salt
- All purpose flour
- Any firm cheese of your liking (i did a mix of sharp cheddar and Monterey jack)
- Finely diced onion (I used purple onion, but yellow would also work)
- Optional Toppings
- Egg wash (highly recommended)
- Toasted sesame seeds
- Minced garlic
I have tried making this recipe with other active yeast brands, but have found the most success with Red Star Platinum Yeast. This is also the yeast that Zoe recommends in her master dough recipe. Red Star active yeast contains dough improvers that helps the dough stand up to variants in the flour and baking process. This allows the leaveners in the dough to work more effectively.
Making the cheese and onion stuffed rolls
This recipe is SUPER easy to make! As I mentioned above, this is a no-knead bread. The only downside is that it is time consuming due to the multiple rest periods needed during the process. No special equipment is needed to make this recipe. The dough can be mixed with a regular large spoon, Dutch dough whisk or paddle attachment on a stand mixer. I like to use the paddle attachment on my stand mixer, because let’s be honest….I want to do as little work as possible.
First, mix all the dough ingredients together and let them rest, covered at room temp for two hours.
Next rest the covered dough in the refrigerator for at least 4 hours, or up to seven days.
Once the dough is rested separate it into 18 equal portions. Place nice pieces of the dough in a 3×3 pattern in the bottom of a well greased 9×9 pan or baking dish. Place a generous amount of cheese and onion on top of each dough ball. Don’t worry if it feels like a lot of filling, once the dough bakes up it will swallow the fillings up.
Place the remaining nine dough balls over the filling. Cover and let rest for 30-60 minutes or until the dough is nice and soft. Once the dough is rested, brush each rolls with an egg wash and sprinkle with toppings if using.
Bake the rolls at 375°F for 35-40 minutes or until golden and enjoy!
Looking for other savory baked ideas?
Check out my other savory recipes.
Did you make these cheese and onion stuffed rolls? Let us know what you thought in the comments below. As always, we would love to see your pics on social media! Tag us @mandy.macc.bakes
Cheese and Onion Stuffed Rolls
These easy no-knead stuffed rolls are full of gooey cheesy goodness. If you have never attempted bread before, this is the recipe for you. They are so easy to put together, and taste amazing.
Mix water, yeast and salt in a large bowl
Add flour and mix until well combined with a spoon, Danish dough whisk or paddle attachment
Lightly cover the bowl and let rise for two hours at room temperature
After two hours transfer the covered bowl to the refrigerator for at least four hours or up to seven days
Once the dough is rested grease a 9x9" casserole dish liberally with butter and set aside
Dust the top of the dough with flour so it is easier to handle, then split the dough into two equal portions
Turn one half of the dough onto a well floured surface and split into nine even pieces
Gently pull the pieces of dough into small flat disks and place into the bottom of the greased pan in a 3x3 pattern
Place a generous amount of cubed cheese and diced onion on each disk of dough
Turn the remaining half of the dough onto a well floured surface and split into nine even pieces
Gently pull the pieces of dough into small flat disks and place over the cheese and onion topped dough disks in the greased pan
Cover and let rest at room temperature for 30-60 minutes until the dough is nice and soft
While the dough is resting, pre-heat the oven to 375F
Once the dough is rested whisk the egg with a fork and brush over top of the dough with a pastry brush
Sprinkle the tops of the rolls with the sesame seeds and minced onion if using
Bake for 35-40 minutes or until nice and golden