Brioche Cheese Rolls

 I saw a recipe for Spicy Cheese Bread, and I thought I would make a roll version to share This recipe is based on a roll version of the Spicy Cheese Bread.

 

Ingredients:

• 1/4 cup (60 ml) warm water (110 degrees)
• 3 eggs
• 1 egg yolk
• 8 ounces sourdough starter
  
• 5 tablespoons unsalted butter, melted and cooled
• 1 tablespoon instant yeast
• 2 tablespoons (25 g) granulated sugar
• 3.25 cups (406 g) all-purpose flour
• 1/4 cup dry milk powder
• 1.5 teaspoons salt
• 12 ounces (340 g) cheese (cheddar or mozzarella), finely diced in 1/4-inch cubes or shredded, at room temperature
• 1 large egg, beaten with 1 tablespoon of milk
  

 

Instructions:

1. Mix up the dough in my bread machine's dough cycle - I put the wet ingredients in the bottom, sprinkled on the yeast, and then added the rest of the dry ingredient and let proof,
   
2. Either cut up the cheese into small cubes (so you have larger pockets of cheese) or use grated.
3. Lightly grease 18 standard muffin tins with cooking spray..
4. Once the dough has risen, place it on a lightly floured counter. Divide it into 18 evenly sized pieces.  (Mine were about 55 grams each.)
5. Press out one piece of dough at a time into a 5 inch x 3.5" rectangle.
   
6. Sprinkle the dough piece with .75 ounce of cheese.
   
   
   
   
7. Roll the dough up into a small log with the cheese inside it, pressing the edges to seal.
   
   
   
   
8. Form the roll into a C shape, and press into one of the greased muffin tin wells. 
   
   
   
   (The roll will mostly fill the muffin pan well.)
   
9. Repeat steps 5 - 8 until you have stuffed and shaped all 18 buns.
10. Cover the buns with plastic wrap, and let them rise for  about 1 hour until they have puffed up, and are about 1/2 inch over the top of the pan.
11. While the rolls are rising, pre-heat the oven to 350 F.
12. Make egg wash by whisking one egg in a small bowl with a tablepoon of miilk and 1/8 teaspoon of salt.
    
13. Once the buns have puffed up and are ready to bake, generously.brush egg wash all over the tops of them.
14. Set the muffin tins on top of a larger sheet pan to catch any drips. 
15. Bake for 25 minutes, rotating pans and swapping racks at about 15 minutes,
    
16. Let the rolls cool in the pans for at least 20 minutes. 
17. Carefully remove the from the pans, using a butter knife share the extra cheese between the rolls..

 

Carole's Notes:

We both liked this! They are very fluffy rolls with some cheese in them. Yum!

The recipe is lightly adapted from https://www.leannebrown.com/brioche-cheddar-cheese-buns/ - I extended  the dough a bit and made 18 rolls,