Description
These Goat Cheese-Stuffed Rolls are soft, fluffy, and filled with a flavorful mixture of tangy goat cheese, fresh chives, and thyme, enhanced with a touch of honey for sweetness. Perfect for a special brunch or as a savory snack, these homemade rolls combine the richness of dairy with aromatic herbs in an irresistible bite.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 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 the water, 1/2 cup cream, 4 tablespoons butter, and 3 tablespoons honey in 15-second increments, stirring between each, until the butter is almost melted, about 45 seconds to 1 minute. Whisk until butter is completely melted. Transfer this mixture to the large bowl of a stand mixer fitted with the dough hook. Let it cool until the temperature reaches 110°F, sprinkle with yeast, and gently mix to incorporate. Let it sit for 10 minutes to allow the yeast to bloom.
- Add Eggs: With the mixer on low speed, add 1 whole egg and 1 egg yolk (reserve the remaining egg white). Beat until combined, about 1 minute.
- Incorporate Flour and Salt: In a separate medium bowl, whisk together the flour and 2 teaspoons of kosher salt. Add the flour mixture to the stand mixer bowl in 5 to 6 additions, mixing on low speed, ensuring it’s combined after each addition until a dough starts to form. Increase the mixer speed to medium and continue beating until the dough is smooth, elastic, and sticky, roughly 4 minutes.
- Proof the Dough: Lightly spray a large bowl with cooking spray. Using a bowl scraper, transfer the dough into the greased bowl and cover with plastic wrap. Place it in a warm spot to proof until it doubles in size, about 1 hour.
- Prepare Filling: In a small bowl, combine the goat cheese, sliced chives, chopped thyme, the remaining 1 tablespoon plus 1 1/2 teaspoons honey, and 1/2 teaspoon kosher salt. Portion this mixture into 9 equal balls, approximately 1 heaping tablespoon each, and chill until ready to use.
- Shape Rolls: Preheat the oven to 400°F and grease a 9-inch square baking pan with cooking spray. Punch down the risen dough and divide it into 9 equal balls (about 85 grams each). Flatten each ball, place a ball of the goat cheese filling in the center, then enclose the dough around the filling, shaping it back into a ball. Arrange the filled rolls in the prepared baking pan.
- Prepare Egg Wash and Bake: In a small bowl, whisk together the reserved egg white and remaining 1 tablespoon cream. Brush the tops of each roll with this mixture and sprinkle with flaky sea salt. Bake the rolls in the preheated oven for 25 to 28 minutes or until the tops are golden brown and crisp.
- Finish and Serve: Microwave the remaining 2 tablespoons of butter until melted. Brush the warm rolls with melted butter and garnish with whole thyme leaves and extra sliced chives. Let the rolls cool slightly before serving warm.
Notes
- The yeast mixture should be cooled to 110°F to protect the yeast from being killed by high heat.
- Room temperature ingredients help the dough rise better and blend smoothly.
- Proofing dough in a warm environment is key for proper fermentation and volume.
- Ensure goat cheese is soft and at room temperature for easier filling portioning.
- Use flaky sea salt for a nice crunchy texture and burst of saltiness on the rolls.
- These rolls are best served warm, fresh from the oven but can be reheated gently.
- You can substitute all-purpose flour with bread flour for a chewier texture if desired.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
