Efrat's Notebook

Yeast Rolls Filled with Goat Cheese and Roasted Pepper Draft

Little buttery yeast rolls filled with cubes of goat cheese and roasted red pepper. I make the dough a day ahead and leave it in the fridge overnight.

  • Prep45 min
  • Cook35 min
  • Total1 hr 20 min
  • Makes40 cherry-tomato-size rolls
  • KashrutDairy

What you need

Amount:40

Dough

Filling

How I make it

Dough

  1. In a stand mixer fitted with the dough hook, briefly mix the flour, yeast and sugar.

  2. Add the eggs, water and milk and knead until a uniform dough forms.

  3. Add the soft butter and the salt and knead for 8 more minutes.

  4. Cover and let rise for 1½ hours, then refrigerate overnight.

Filling

  1. Preheat the oven to 400°F (200°C), put the pepper in a pan and roast for about 20 minutes.

  2. Transfer to a plastic bag, tie it closed and leave for 10 minutes. Peel and dice.

Shaping and baking

  1. Line two baking sheets with parchment paper and flour the work surface.

  2. Take the dough out of the fridge and divide it into small balls.

  3. Flatten each ball, put a piece of cheese and pepper in the center and close it back into a ball.

  4. Set seam side down on the sheets, brush with egg and let rise for 30 minutes.

  5. Bake in an oven preheated to 350°F (180°C) for about 15 minutes, until golden.

What I've learned

  • This makes 40 cherry-tomato-size rolls, or 20 larger ones.

Source: ChefEf (chefef.com)