Sunday, December 23, 2012

Cheese Stuffed Rolls

I have been wanting to try these ever since I saw them on Pinterest. Cheese and bread. My favorite combination. 

So last night since I had a little free time (not really but I pretended like I did), I decided to give them a try.

I have just started dabbling in the world of bread making.  And I am actually starting to enjoy it. There is something therapeutic about kneading bread with my hands. I can't explain it but it is just relaxing to me.  And of course, in the end, I get to eat my product.  There are few foods I love more in the world than bread. Especially bread hot out of the oven.

And this one? Worth every second.

I ate two of them!

Since I am careful with calories, I really try to limit my bread intake.

But I couldn't resist.

And honestly, if I hadn't already indulged on other treats that day, I would have had three. Or four.

They were that good.

They literally melted in my mouth.

Throw in the cheese, and I was in food heaven.

And honestly, they were not that much work.

Even a bread newbie like me can make them.

In less than an hour.

Convinced yet?

1 cup hot water (just hot from the tap)

2 Tbsp yeast (I used Rapid Rise for this one)

2 Tbsp sugar

2 tsp garlic powder (You will really be able to smell it but it is not overpowering at all in the end)

1/4 cup melted butter (I used salted for this one)

1/4 cup olive oil

2-3 cups all purpose flour (I used King Arthur's unbleached.  The original recipe called for 3 but 2 1/2 was plenty for mine.  I am learning that you just have to work with the dough until you get the right consistency rather than trying to stick with a certain measurement on flour)

8 oz. mozzarella, cut into chunks

shredded Parmesan

Note:  The original recipe also added other cheeses to the top. But in the interest of calories, I stuck with Mozzarella and Parmesan. And honestly, that was enough for me.

Add yeast to water.  Set aside for a few minutes. The yeast (if active) will kind of foam in the water after a few minutes.

In a separate bowl, mix the sugar, the garlic powder, the melted butter, and the olive oil.  Stir in yeast mixture.

Slowly add flour. I added half a cup at a time.  Mix thoroughly. You can use a mixer with dough hooks.  I actually prefer to mix by hand.  Add flour until the dough becomes less sticky and more elastic.  Add in the salt.  Knead for 10 minutes. I don't really think I kneaded it that long. But I did really work the dough to make sure all ingredients were mixed in. Oh, and I just kneaded in the same bowl I had mixed in.  I didn't even oil it since there was a little extra flour. I didn't have any trouble with stickiness.

Set the bowl in a warm place, covered with a wet towel.  Allow to rise for about 30 minutes or until doubled in size.  I put my bowl on top of the oven which was preheating (to 375).  It gave it warmth but not too much.  I think mine doubled in around 20 minutes.

Divide dough into pieces (whatever size you want).  I flattened the dough into circles that fit into the palm of my hand. Take a mozzarella chunk and place in the middle of the flattened dough, then wrap the dough around it to make a ball.  Place the "balls" on a greased cookie sheet. I used my pizza stone.  I got around 14 "balls" from my dough.

Sprinkle shredded Parmesan (or any other cheese of your choice) over the top.  That was a little difficult because they are balls, so the cheese slid off. I kind of pressed the cheese into the top instead.

Bake at 375 for 11-15 minutes until rolls are golden brown.

Take out of the oven and brush with butter. I also sprinkled some Italian seasoning on top.


PS This is probably my favorite bread recipe to date...and that is saying a lot because I have tried some good ones recently.

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