Warm, gooey, and delicious, this recipe combines all of the things I love about autumn and wraps them in a naturally sweet bun.
Yield: 8 or 9 rolls
Ingredients
½ cup whole milk
½ cup water
4 Tbsp unsalted butter
1 package (2 ¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
2 Tbsp honey
1 ½ cups whole wheat flour
2 cups all-purpose flour
1 tsp salt
1 egg + 1 egg white, both room temperature (use extra yolk for egg wash, see directions below)
8 ounces goat cheese
8-9 walnuts, if desired
Instructions
In a small saucepan, heat milk, water, and butter until butter is completely melted. Stir to combine and transfer to your stand mixer bowl. Let sit until temperature cools to 110°F.
Stir in yeast and honey. Let stand for 10 minutes or until yeast mixture is bubbly.
While mixture is resting, sift flours together in a medium bowl.
Turn on stand mixer, fitted with a dough hook, and add salt, egg, and egg white.
With mixer still on, add your flour mixture, about a ½ cup at a time, until a shaggy dough forms (depending on wheat flour used and altitude, you may require just a little less flour than this recipe calls for).
Turn dough out onto a floured work surface and knead for about 6 minutes or until dough is springy to the touch. OR Knead dough in stand mixer for 3 to 4 minutes on medium speed until dough pulls away from bowl and is soft & elastic.
Place dough in an oiled bowl. Cover with plastic wrap or clean towel, and let rest for one hour at room temperature.
Preheat oven to 400°F.
Grease a 9-inch round pan or skillet thoroughly.
Punch down dough and turn out onto clean surface. Divide into 8 or 9 equal-sized pieces.
Cut goat cheese into 8 or 9 pieces.
Pat each piece of dough flat with the palms of your hands and place a piece of goat cheese in the center. Wrap edges of dough around cheese, and form a ball with the dough, leaving the goat cheese in the center.
Place rolls in prepared pan.
Prepare egg wash: Whisk extra yolk with a teaspoon of water. Brush a bit on top of each roll.
Press a walnut in the center of each ball, if desired.
Bake for 25 to 30 minutes, or until golden brown.
Serve immediately for a melty, delicious warm bun.
The rolls can keep for up to two days in an airtight container. Reheat in microwave or wrap in foil to reheat in oven before serving.