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  • תמונת הסופר/תmor beja

Cheesy rolls!

עודכן: 16 ביוני 2021

Do you have some leftovers of all kinds of cheeses in the fridge?

And is this exactly the time to use it before it goes bad?

So this is exactly the time to make crazy delicious cheese rolls!

Making cheese rolls is always a good idea and it's perfect for Shavuot.

You can add to it all kinds of cheeses, and also herbs or spreads and create something wonderful from the leftovers in the fridge!

I used all sorts of cheeses I had left in the fridge, some mozzarella, some Parmesan, some Saint mor, some Gouda and some Camembert. Use any cheese you want or have in the fridge.

What could go wrong with that? Nothing!

What I thought about in retrospect but did not do myself because I made it spontaneously,

Use half of the grated cheese mixture for the dough and leave half to fill the rolls with.

Next time this is what I will do. In the meantime feel free to try for yourself :)


For the dough-

  • 750 grams of flour

  • 8 grams of yeast

  • 100 ml cold milk

  • 50 ml of warm water

  • 15 grams of sugar

  • 1 large egg

  • 350 grams of grated grated cheeses(Mozzarella /Feta/Gouda/Parmesan / Camembert and more ..)

  • 200 grams of 3% yogurt

  • 250 grams of cream cheese

  • 60 grams of soft butter

  • 3 tablespoons olive oil

  • Half a teaspoon of salt

  • A quarter teaspoon of black pepper

  • Optional: Add a teaspoon of crushed dry chili / lemon zest / chopped fresh oregano / chopped fresh basil - whatever you like

  • 1 beaten egg for brushing the rolls before baking

Basil butter -

  • 40 grams of soft butter

  • 2 cloves crushed garlic

  • 2 tablespoons chopped fresh basil

  • A touch of Chili (Optional)

  • Half a teaspoon of salt


  • In the mixer bowl mix the yeast, sugar, milk and water.

  • After 5-10 minutes, add the rest of the ingredients except the butter. At this point you can choose to keep half of the grated cheese mixture a side and use it as a filling later or just add all of it to the dough mixture.

  • Start kneading at low speed with a kneading hook.

  • When the dough starts to form add the butter gradually until completely incorporated.

  • Continue to knead for a few minutes until you get a smooth dough that separates from the bowl.

  • Cover the dough and let it rise it for two to three hours.

  • Optional - Make basil butter. You can put half a teaspoon of basil butter on each roll before baking or you can serve the rolls with basil butter on the side. Just mix the soft butter with finely chopped fresh basil, half a teaspoon of salt, a pinch of chili and two cloves of chopped garlic. And that's it, a delicious basil butter :)

  • when the dough is done rising, form balls from it and place them in a pan on a baking sheet a few inches apart.

  • Another option - arrange the balls in a round greased pan with small spaces between them, so they will touch after the next rising.

  • If you kept some of the grated cheese mixture, use it to fill each ball. Make sure there are no holes so that the cheese won't leak during baking.

  • Brush the balls with milk and put to rise in an off oven, place the bottom of the oven a bowl with boiling water.

  • After 30-40 minutes, remove the balls and water bowl from the oven and heat it to 175 degrees Celsius.

  • Meanwhile, brush the rolls with beaten egg and if desired place half a teaspoon of basil butter on each roll.

  • When the oven reaches the desired heat, bake the rolls for 20-25 minutes.

  • Recommended to eat warm!

Enjoy :)

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