Cheesy Stuffed Dough Rolls
Soft, fluffy homemade dough filled with a creamy cheese mixture and baked until golden. Perfect for breakfast, snacks, or alongside soup.
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 1 cup warm milk (110°F/43°C)
- 2¼ tsp (1 packet) active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp unsalted butter, softened
- 1 egg
For the Cheese Filling
- 2 cups ricotta or cottage cheese
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 tsp garlic powder
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
For Topping
- 1 egg (beaten, for egg wash)
- 1 tbsp melted butter
Instructions
1. Make the Dough
- Mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add egg, butter, salt, and flour.
- Knead for 8–10 minutes until smooth and elastic.
- Cover and let rise for 1 hour, or until doubled in size.
2. Prepare the Filling
- Mix ricotta, cheddar, Parmesan, egg, garlic powder, black pepper, and parsley until smooth.
3. Shape the Rolls
- Roll dough into a large rectangle.
- Spread the cheese filling evenly.
- Roll tightly into a log.
- Slice into 2-inch pieces.
4. Second Rise
- Arrange slices on a lined baking tray.
- Cover and let rise for 30 minutes.
5. Bake
- Brush with beaten egg.
- Bake at 375°F (190°C) for 25–30 minutes, until golden brown.
- Brush with melted butter immediately after baking.
6. Serve
Enjoy warm with marinara sauce, soup, or a fresh salad.
Time
- Prep Time: 25 minutes
- Rise Time: 1 hour 30 minutes
- Bake Time: 25–30 minutes
- Total Time: About 2 hours 25 minutes
Servings
10 rolls
Nutrition (Approx. Per Roll)
- Calories: 285
- Protein: 11g
- Carbohydrates: 29g
- Fat: 14g
- Saturated Fat: 7g
- Fiber: 1g
- Sugar: 4g
- Sodium: 360mg
- Calcium: 190mg
Nutrition values are approximate.
Allergen Information
Contains:
- Milk (milk, butter, cheese)
- Eggs
- Wheat (all-purpose flour)
Does NOT Contain:
- Peanuts
- Tree Nuts
- Fish
- Shellfish
- Soy (unless using processed cheese)
Tips
- Use full-fat ricotta for the creamiest filling.
- Don’t overfill the dough to prevent leaks.
- Add spinach, herbs, or cooked bacon for extra flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Q&A
Q: Can I use mozzarella instead of cheddar?
A: Yes! Mozzarella makes the filling extra stretchy and cheesy.
Q: Can I freeze these rolls?
A: Yes. Freeze baked rolls for up to 2 months. Reheat in the oven until warmed through.
Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough overnight after the first rise and bake the next day.
Q: How do I know they’re fully baked?
A: The tops should be golden brown, and the internal temperature should reach 190°F (88°C).
Q: Can I add vegetables?
A: Absolutely! Chopped spinach, sautéed mushrooms, or bell peppers are great additions.
