13 Mar Cheese & Herb Savory Rolls
Cheddar cheese and herbs are the perfect match, and they’re rolled into one with this savory baking recipe. Durant Tuscan Extra Virgin Olive Oil adds excellent flavor and moisture to the fluffy dough, while French Harvest Sea Salt shines with garden-fresh herbs such as thyme, basil, and rosemary paired with Italian parsley. Make a batch to serve with dinner or simply to keep on hand for an afternoon snack. Recipe courtesy of Molly Allen.
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let sit for five minutes to allow the yeast to activate.
On low speed, gradually mix in the flour, egg, 3 tablespoons olive oil, and 1 teaspoon French Harvest Sea Salt. Knead until the dough starts to pull away from the sides of the bowl. It will be slightly sticky.
Transfer the dough to an oiled bowl. Cover and let proof until doubled in size, about two hours.
On a well-floured surface, roll the dough out into a 16 by 16-inch rectangle. Brush the dough with olive oil, covering to the edges.
Sprinkle with minced parsley and thyme. Top with cheddar cheese, reserving 1/4 cup.
Roll the dough up into a log and slice into 10 rolls. Arrange the rolls in an oiled cast iron pan or baking dish.
Cover the rolls and let proof for 30 minutes. Preheat the oven to 350 degrees.
Before baking, sprinkle the remaining cheese on top.
Bake the rolls for 40 to 42 minutes until lightly golden.
Once baked, remove the rolls from the oven. Brush the tops with the remaining olive oil and sprinkle with French Harvest Sea Salt before serving.
Enjoy!
Ingredients
Directions
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let sit for five minutes to allow the yeast to activate.
On low speed, gradually mix in the flour, egg, 3 tablespoons olive oil, and 1 teaspoon French Harvest Sea Salt. Knead until the dough starts to pull away from the sides of the bowl. It will be slightly sticky.
Transfer the dough to an oiled bowl. Cover and let proof until doubled in size, about two hours.
On a well-floured surface, roll the dough out into a 16 by 16-inch rectangle. Brush the dough with olive oil, covering to the edges.
Sprinkle with minced parsley and thyme. Top with cheddar cheese, reserving 1/4 cup.
Roll the dough up into a log and slice into 10 rolls. Arrange the rolls in an oiled cast iron pan or baking dish.
Cover the rolls and let proof for 30 minutes. Preheat the oven to 350 degrees.
Before baking, sprinkle the remaining cheese on top.
Bake the rolls for 40 to 42 minutes until lightly golden.
Once baked, remove the rolls from the oven. Brush the tops with the remaining olive oil and sprinkle with French Harvest Sea Salt before serving.
Enjoy!