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Goat Cheese Stuffed Honey Wheat Rolls

Warm, gooey, and delicious, this recipe combines all of the things I love about autumn and wraps them in a naturally sweet bun.
Goat Cheese Stuffed Honey Wheat Rolls
Yield 8 or 9 rolls


  • 1/2 cup whole milk
  • 1/2 cup water
  • 4 tablespoons unsalted butter
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 2 tablespoons honey
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 large egg (room temperature)
  • 1 large egg white (room temperature [save yolk for egg wash, see directions below])
  • 8 ounces goat cheese
  • 8-9 walnuts (optional)


  • 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 1/2 cup at a time, until a shaggy dough forms.
  • Knead dough in stand mixer for 3 to 4 minutes on medium speed until dough pulls away from bowl and is soft and 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.


Recipe by Brett Braley.