Savory Cheese Rolls Draft

Name: Savory Cheese Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 55 min
Yield: 30 rolls
Ingredients: 2¼ cups all-purpose flour (2 cups + 2 tbsp); 2½ tsp baking powder (1 packet); 1 tsp salt; 7 tbsp butter, cubed; 3½ oz grated hard cheese (cheddar, kashkaval, Emek, Parmesan, etc.); 1 cup soft white cheese (gvina levana) or quark (1 tub, 5% fat); 2 large eggs; 1 large egg, beaten; sesame seeds, nigella seeds or paprika

Small, quick cheese rolls with no yeast, made from a dough of butter, hard cheese and soft white cheese, which I top with sesame or nigella seeds.

Prep15 min
Cook20 min
Rest20 min
Total55 min
Makes30 rolls
KashrutDairy

What you need

Amount:30

Dough

2¼ cups all-purpose flour, 2 cups + 2 tbsp
2½ tsp baking powder, 1 packet
1 tsp salt
7 tbsp butter, cubed
3½ oz grated hard cheese, cheddar, kashkaval, Emek, Parmesan, etc.
1 cup soft white cheese (gvina levana) or quark, 1 tub, 5% fat
2 large eggs

Topping

1 large egg, beaten
sesame seeds, nigella seeds or paprika

How I make it

Dough

In a stand mixer with the paddle, mix the flour, baking powder, salt and butter until crumbly.
Add the cheeses and the 2 eggs and mix for a few seconds, just until the dough comes together. You can add paprika to the dough at this point, if you like.
Wrap in plastic wrap and chill for 20 minutes.

Shaping and baking

Preheat the oven to 340°F (170°C).
Shape the dough into balls about 2 inches (5 cm) across.
Brush with the beaten egg and sprinkle with sesame seeds or any other topping.
Bake for about 15-20 minutes.

What I've learned

I swap or mix the hard cheeses depending on what I have.
When I'm in a hurry, I chill the dough in the freezer.
The dough can be made a day or two ahead and kept in the fridge.
Sometimes I tuck a pitted olive or a cube of feta inside each roll.
Any spice works on top: dried oregano, thyme, paprika.
Sunflower seeds, pumpkin seeds or poppy seeds work as a topping too.

Source: ChefEf (chefef.com)