I first made these rolls on Father's Day last year. I found the recipe while perusing through Mel's recipes. Seriously, it's my go to website when I am in need of something new! Let me just say that I am OBSESSED with these rolls! They are amazing! Won the hubs over too! It is a homemade roll filled with Pepper Jack goodness and topped with buttery Parmesan! Oh my, I don't think it could get any better than that! They were a hit! I followed the recipe to a 'T' and they came out perfect! Quite possibly one of my favorite foods to eat... and they were super easy to make!
Cheese Rolls with
Buttery Parmesan Crust
from Mel's Kitchen Cafe
4 1/2 teaspoons instant yeast
1/2 cup warm water
1 cup lukewarm milk
1 large egg, lightly beaten
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
5-6 cups unbleached all-purpose flour
8 ounces cheddar or pepperjack cheese, cut into 15 cubes
2 tablespoons butter
1/4 cup Italian-flavored bread crumbs
1/4 cup grated parmesan cheese
1 egg yolk beaten with 1 tablespoon water
For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don’t add too much flour – the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.
Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.
While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.
Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.