Tomato and Cream Cheese Rolls
These Tomato and Cream Cheese Rolls are a delightful fusion of flavors, capturing the essence of fresh tomatoes and creamy goodness. The rolls are soft and fluffy with a satisfying crunch from a quick sauté after steaming. Perfect as a light snack or appetizer, they bring a burst of color and taste to any meal, making them a favorite for gatherings or cozy nights in.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 6
- Estimated Calories: 250 per roll
Ingredients
- 200 g tomatoes (about 3 small tomatoes)
- ½ teaspoon dried yeast (2 g)
- 300 g all-purpose flour (2 cups or 10.5 oz)
- 6 green onions, finely chopped
- 220 g cream cheese (1 cup or 7.8 oz)
- Olive oil for cooking
- Soy sauce for seasoning (optional)
Instructions
- Blend the whole tomatoes (skin and seeds included) in a blender until you have a smooth puree.
- In a bowl, combine the tomato puree with the dried yeast.
- Gradually stir in the flour until you form a smooth dough.
- Cover the dough and let it rest for 15 minutes.
- Gently knead the dough for 1 minute until it becomes smooth.
- Cover the dough again and let it ferment for 30 minutes.
- Roll out the dough into a large rectangle on a lightly floured surface.
- Mix the chopped green onions with the cream cheese and spread it evenly over the dough, leaving a small border.
- Firmly roll the dough into a log shape.
- Slice the log into pieces and place them on wax paper in a steamer.
- Cover and steam for 12 minutes.
- Remove the rolls and lightly brown the top and bottom of each piece in a bit of olive oil over medium heat for 2 to 3 minutes until golden and crispy.
- Serve hot, with a light drizzle of soy sauce if desired.
Why This Recipe Works
This recipe stands out because it combines the convenience of steaming with the rich, creamy texture of cheese and the freshness of tomatoes. The fermentation process enhances the dough’s flavor, while the quick sauté adds a lovely crunch, making each bite satisfying.
Serving Ideas
These rolls are perfect as an appetizer for a dinner party or as a snack for movie night. Pair them with a light salad or serve alongside your favorite dipping sauces for an extra kick.
Helpful Tips
- For easier rolling, ensure your dough is evenly thin when you stretch it out.
- If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
- Reheat the rolls in a skillet for a couple of minutes to bring back that desirable crispiness.
- Experiment by adding herbs or spices to the cream cheese mixture for more flavor.
FAQ
Q: Can I use different types of cheese?
A: Yes, feel free to experiment with different cheeses, but cream cheese offers the best spreadability.
Q: Is it necessary to steam the rolls?
A: Steaming keeps the rolls soft and fluffy. Skipping it may alter the texture.
Q: Can I make the dough ahead of time?
A: Absolutely! Just let it rise in the fridge overnight, then bring it back to room temperature before rolling.
Q: What if I don’t have a steamer?
A: You can use a large pot with a lid and elevate the rolls on a plate or rack above boiling water.
Conclusion
Give these Tomato and Cream Cheese Rolls a try—they’re easier to make than they look and absolutely delicious! Whether treating yourself or impressing guests, this recipe is sure to become a favorite in your kitchen. Enjoy the process and savor every bite!
Tomato and Cream Cheese Rolls
These Tomato and Cream Cheese Rolls are soft and fluffy with a creamy filling, bringing a burst of color and flavor to any meal.
Main Ingredients
- 200 g tomatoes (about 3 small tomatoes)
- ½ teaspoon dried yeast (Approximately 2 g)
- 300 g all-purpose flour (Approximately 2 cups or 10.5 oz)
- 6 green onions, finely chopped
- 220 g cream cheese (Approximately 1 cup or 7.8 oz)
- Olive oil for cooking
- Soy sauce for seasoning (optional)
Preparation
- Blend the whole tomatoes (skin and seeds included) in a blender until you have a smooth puree.
- In a bowl, combine the tomato puree with the dried yeast.
- Gradually stir in the flour until you form a smooth dough.
- Cover the dough and let it rest for 15 minutes.
- Gently knead the dough for 1 minute until it becomes smooth.
- Cover the dough again and let it ferment for 30 minutes.
- Roll out the dough into a large rectangle on a lightly floured surface.
- Mix the chopped green onions with the cream cheese and spread it evenly over the dough, leaving a small border.
- Firmly roll the dough into a log shape.
- Slice the log into pieces and place them on wax paper in a steamer.
- Cover and steam for 12 minutes.
- Remove the rolls and lightly brown the top and bottom of each piece in a bit of olive oil over medium heat for 2 to 3 minutes until golden and crispy.
- Serve hot, with a light drizzle of soy sauce if desired.
For easier rolling, ensure your dough is evenly thin when you stretch it out. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat the rolls in a skillet for a couple of minutes to bring back that desirable crispiness. Experiment by adding herbs or spices to the cream cheese mixture for more flavor.
