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.
- 1 1/2 cup water (luke warm)
- 1/2 tablespoon platinum yeast
- 1/2 tablespoon kosher salt
- 455 grams all purpose flour (3 1/4 cups)
- 5 ounces firm cheese (cubed)
- 1/2 cup onion (finely diced)
- 1 large egg
- 3 tablespoons toasted sesame seeds
- 3 tablespoons onion flakes
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