Sunday, December 23, 2012
Cheese Stuffed Rolls
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.
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
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.