Goat Cheese Stuffed Honey Wheat Rolls recipe
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.
- Recipe created by Fig and Bleu.
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