Savory Cheese and Parsley Rolls
How do you make savory cheese and parsley rolls?
Knead flour, yeast, milk, eggs, and butter until you have a soft dough; let it rise for two hours. Roll the dough into a rectangle, spread it with butter, and fill with parsley, mozzarella, and garlic powder. Roll it up, cut into 3 cm slices, and let them rise for one hour on a tray. Brush with seasoned oil and bake at 180°C for 30-35 minutes until golden brown.
These delicious little rolls are a spectacular option for a gathering with friends, a tasty and different snack, or a delightful picnic. They are very easy to make, and truly, if you start preparing them in the morning, they will be ready by the afternoon.
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Servings: Makes about 16-18, depending on the size
Ingredients
- 500 g type 0 wheat flour, or 250 g type 0 flour and 250 g whole wheat flour
- 2 medium eggs (approximately 60 g each)
- 8 g active dry brewer's yeast
- 270 ml plant-based milk (unsweetened almond or soy) or dairy milk
- 45 g butter
- 15 g salt
- 1 teaspoon garlic powder
- 250 g mozzarella
- 60 g butter
- 2 teaspoons garlic powder
- ¾ cup parsley (85 g parsley)
Instructions
In a large bowl or the bowl of a stand mixer, place the sifted flour or flours and the activated brewer's yeast.
Using the dough hook, knead on low speed for about 10-15 minutes. You can do this by hand, but it will take a little longer. Pour in almost all the milk left over from activating the yeast.
Add one egg at a time, allowing each one to be fully incorporated.
Work the dough until everything is well combined. Add the softened butter. Continue kneading.
Add the salt and finally the remaining milk.
Transfer the dough to a clean bowl. Cover and let it rest.
After about a couple of hours, check it, and if it has doubled in volume, it is ready.
Place the dough on a large floured surface and roll it out with a rolling pin until you have a rectangle of about 60×40 cm and ½ cm thick.
Brush the rectangle with the softened butter.
Spread the parsley and mozzarella over the entire surface and sprinkle with garlic powder.
Gently and evenly roll up the dough, trying to make a tight, even roll.
Cut into pieces about 2-3 cm thick, depending on how large you want them.
Place them on a baking tray lined with parchment paper, leaving space between them. Cover and let rest for about 1 hour, until they double in size. Meanwhile, in a small bowl, mix extra virgin olive oil with a pinch of salt and a little garlic powder.
Preheat the oven to 180°C (350°F).
Once they have doubled, brush them with the extra virgin olive oil mixture. Bake for 30-35 minutes, until they look golden brown.
Enjoy your meal!
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- 500 g type 0 wheat flour, or 250 g type 0 flour and 250 g whole wheat flour
- 2 medium eggs (approximately 60 g each)
- 8 g active dry brewer's yeast
- 270 ml plant-based milk (unsweetened almond or soy) or dairy milk
- 45 g butter
- 15 g salt
- 1 teaspoon garlic powder
- 250 g mozzarella
- 60 g butter
- 2 teaspoons garlic powder
- ¾ cup parsley (85 g parsley)