Garlic Herb Cheese Stuffed Buttermilk Rolls

How do you take buttermilk rolls to the next level?  Stuff them with cheese and slather them in garlic herb butter, of course!  Serve these with soup, salad, on their own or dunk in tomato sauce.  And the leftovers make pretty stellar panini sandwiches.

From AnkarsrumUSA recipe developer, Carmi Adams:

This dough is pretty uncomplicated.  Wet ingredients, dry ingredients, knead, rise.

I always add my yeast in with my wet ingredients, which I make sure are warm, which speeds along the proofing time.

 

When the dough is almost done with its first rise, make up the filling and herb butter.

Butter, garlic and herbs get melted together.  Some of this mixture gets added to the cheese, the rest greases the pan and gets brushed all over the rolls.

 

When you have a recipe that calls for dough to be divided into equal portions, I find that a scale is the easiest way to achieve this.  Weigh the total amount of dough, then divide that number by the number of portions you need.  Cut dough into sections and weigh to achieve desired size.

When portioning out dough, use something like a bench scraper or the scraper that comes with the Ankarsrum mixer to cut the dough.  Tearing off portions with your hands tears into the gluten strands.

 

When forming the rolls, make sure the seams get firmly pinched together as you gather the dough around the cheese, and don’t skip rolling into a ball.  This helps seal up the seam and make the rolls uniform in shape.

Once pinched together, turn over so seam side is down and roll into a ball, leaving the dough on the surface and using your pinkie and thumb to guide and roll it around while your hand gently cups it.

 

Once shaped, generously brush the rolls with garlic herb butter.

 

There will be a little herb butter leftover.  Once the rolls have baked, heat the butter mixture until it is melted again and brush over the freshly baked rolls.

 

If these don’t get gobbled up the day they are made, my family and I have loved putting the leftovers in a panini press and then serving with marinara sauce, or this Roasted Eggplant and Red Pepper Sauce.  Please let us know if you have any questions or comments.  Happy baking!

 

 

Garlic Herb Cheese Stuffed Buttermilk Rolls

Prep Time: 30 minutes

Cook Time: 30 minutes

Inactive Time: 2 1/2 hours

 

Rolls:

520 g. (2 cups) buttermilk

1 large egg, room temperature

28 g. (2 Tbsp.) olive oil

9 g. (2 1/4 tsp.) instant dry yeast

760 g. (6 1/3 cup) bread flour

12 g. (2 tsp.) kosher salt

Filling/Herb Butter:

115 g. (1/2 cup) unsalted butter

2 large cloves garlic, minced

2 g. (1 Tbsp.) dried Italian herb blend

227 g. (2 cups) shredded mozzarella

57 g. (1/2 cup) shredded parmesan

 

Set up the Ankarsrum mixer with the stainless steel bowl and roller/scraper.

Heat the buttermilk up in a small saucepan until it is warm to the touch, around 100° F.  Add it to the mixer bowl along with the egg, olive oil and yeast.  Mix on medium high speed (4 o’clock) until combined.

Reduce speed to medium low (2 o’clock) and gradually start adding in half of flour.  Add in salt, then remaining flour.  Adjust arm about 1 inch from side of bowl and lock in place.  Once all flour has incorporated into dough, set timer and let knead for 10 minutes.

Gather dough into a ball, cover and let rise until doubled in size, approximately 1 1/2 hours.

When dough is almost doubled in size, start working on the filling.  Add butter, garlic and herbs to a small saucepan and cook over medium heat until butter is completely melted.

Add both cheeses to a medium size bowl and use a spoon to scoop out approximately 3/4 of the garlic and herbs from the butter and mix in with the cheese.

Use the butter to generously grease a half sheet pan.

Punch the dough down and divide into 15 equal portions.  Take each portion, flatten out into a circle approximately 5 inches in diameter, and place a heaping tablespoon of cheese mixture in the center.  Gather dough up around cheese and pinch to seal.  Place seam side down and leave ball of dough resting on work surface.  Cup the roll with your hand and use your pinkie and thumb to roll it around until it forms into a ball.  Repeat with remaining dough portions and place on buttered half sheet pan.

Brush top and sides of rolls with butter mixture, save remaining butter mixture.  Let rise until almost doubled in size, approximately 1 hour.

Preheat oven to 375º F.

Bake rolls for 25-30 minutes, until beginning to turn golden brown.  Reheat leftover butter mixture and brush over tops of rolls.  Let cool for 10 minutes, then remove to a cooling rack.  Can be eaten warm or room temperature.

 

Yield: 15 rolls

 

WHOLE WHEAT VERSION

 

-Replace all purpose flour with 712 g. (6 1/3 cups) whole wheat flour.  If milling at home, use a hard wheat.

-When mixing dough, add the buttermilk, egg and oil to the bowl and half the flour.  Mix together on medium speed (3 o’clock), cover and let sit for 45 minutes.  Turn mixer on medium low speed (2 o’clock) add in yeast, remaining flour and then salt last and knead for 8 minutes.

-Follow rest of instructions above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.