Description
These Goat Cheese-Stuffed Rolls are soft, fluffy bread rolls filled with a savory mixture of creamy goat cheese, fresh herbs, and honey for a hint of sweetness. Perfectly golden and brushed with butter, these rolls make a delightful appetizer or side that’s both elegant and comforting.
Ingredients
Scale
Dough
- 1/2 cup water
- 1/2 cup plus 1 tablespoon heavy cream, divided
- 6 tablespoons unsalted butter, divided
- 4 tablespoons plus 1 1/2 teaspoons honey, divided
- 1 (2 1/4 teaspoon) packet rapid rise yeast
- 3 1/4 cups (390 g) all-purpose flour, sifted
- 2 1/2 teaspoons kosher salt, divided
- Cooking spray
- 2 large eggs, divided
Filling
- 6 ounces goat cheese, room temperature
- 2 tablespoons sliced chives, plus more for topping
- 2 teaspoons thyme leaves, chopped, plus whole leaves for topping
- Flaky sea salt
Instructions
- Prepare yeast mixture: In a medium heatproof bowl, microwave water, 1/2 cup cream, 4 tablespoons butter, and 3 tablespoons honey in 15-second increments, stirring between each, until butter is almost melted, about 45 seconds to 1 minute. Whisk until butter is completely melted, then pour into the large bowl of a stand mixer fitted with the dough hook attachment. Let cool until the mixture registers 110°F on an instant-read thermometer. Sprinkle with yeast and gently beat to incorporate. Let sit for 10 minutes while yeast blooms.
- Add eggs: With the mixer on low speed, add 1 whole egg and 1 egg yolk (reserve remaining egg white). Continue to beat until combined, about 1 minute.
- Mix dry ingredients: In a medium bowl, whisk together flour and 2 teaspoons kosher salt. Add the flour mixture to the stand mixer bowl in 5 to 6 additions, beating on low speed until combined between each addition, until the dough begins to form. Increase speed to medium and continue to beat until the dough is smooth, elastic, and sticky, about 4 minutes.
- First proof: Spray a large bowl with cooking spray. Using a bowl scraper, scrape dough into the greased bowl and cover with plastic wrap. Place in a warm location and let proof until doubled in size, about 1 hour.
- Prepare filling: In a small bowl, combine goat cheese, sliced chives, chopped thyme, remaining 1 tablespoon plus 1 1/2 teaspoons honey, and 1/2 teaspoon kosher salt. Portion the mixture into 9 balls (about 1 heaping tablespoon each) and chill until ready to use.
- Shape rolls: Preheat oven to 400°F and grease a 9-inch square baking pan with cooking spray. Punch down the dough and portion it into 9 balls (about 85 grams or 3 ounces each) using a scraper. Pat each ball flat and place a portion of the goat cheese filling in the center. Enclose the dough around the filling and shape into a ball. Arrange the rolls in the prepared pan. Repeat with remaining dough and filling.
- Brush tops: In a small bowl, whisk the reserved egg white with the remaining 1 tablespoon cream. Brush the top of each roll with this egg mixture. Sprinkle the tops with a pinch of flaky sea salt.
- Bake: Bake the rolls in the preheated oven until the tops are golden brown and crisp, 25 to 28 minutes.
- Finish and serve: Microwave the remaining 2 tablespoons butter in a small heatproof bowl until melted. Brush the tops of the rolls with the melted butter, then sprinkle with whole thyme leaves and additional sliced chives. Let cool slightly and serve warm.
Notes
- Make sure the yeast mixture cools to 110°F before adding yeast to activate it properly without killing the yeast.
- Reserve one egg white for the egg wash to give the rolls a beautiful shine and golden color.
- Use room temperature goat cheese so it mixes easily with the herbs and honey for a smooth filling.
- Allow dough to proof in a warm, draft-free environment to ensure proper rising.
- Baking times may vary depending on your oven; check for a nice golden brown crust as a sign of doneness.
- These rolls are best enjoyed fresh and warm but can be reheated gently in the oven if needed.
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 5 g
- Sodium: 330 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 65 mg
