These incredibly soft and flaky pastry rolls will amaze everyone at your table. With delicate layers that melt in your mouth and a golden crispy exterior, these cheese-filled treats are perfect for breakfast, snacks, or any gathering. The secret lies in the layering technique that creates buttery, tender pastry with a delicious cheese filling.
Ingredients
- 10g / 0.35 oz / 1 packet dry yeast
- 3 tablespoons sugar (45g / 1.6 oz)
- 200ml / 6.8 fl oz / 1 cup warm milk
- 200ml / 6.8 fl oz / 1 cup warm water
- 120ml / 4 fl oz / 1/2 cup vegetable oil
- 550-600g / 19.4-21 oz / 5.5-6 cups all-purpose flour
- 1 teaspoon salt (6g / 0.2 oz)
- 100g / 3.5 oz / 7 tablespoons butter, melted
- 60ml / 2 fl oz / 1/4 cup oil (for layering)
- 200g / 7 oz cheddar or mozzarella cheese, shredded
- 1 egg yolk (for brushing)
Instructions
Prepare the Dough
In a large bowl, combine warm milk, warm water, dry yeast, and sugar. Stir and let it sit for 5 minutes until foamy. Add the oil and salt, then gradually incorporate the flour. Mix until a soft dough forms without kneading too much.
First Rest
Gather the dough into a ball, cover with a clean kitchen towel, and let it rest for 15 minutes at room temperature.
Knead and Ferment
Remove air from the dough by pressing it down gently. Knead the dough on a lightly floured surface until smooth and elastic. Place in a greased bowl, cover, and let it ferment for 40 minutes until doubled in size.
Divide the Dough
Punch down the dough to remove gas. Divide it into 12 equal pieces and shape each into a ball. Cover and let rest briefly.
Roll Out the Layers
On a floured surface, roll each dough ball into a thin circle about the size of a dinner plate. Stack all rolled circles on top of each other.
Create Layers
Mix the melted butter with oil. Brush each layer generously with the butter-oil mixture, stacking them as you go. Let the stack rest for 15 minutes.
Shape the Pastry
Press the stacked dough gently with your hands, then carefully stretch it into a larger rectangle. Fold the edges inward to create a square shape as shown in the technique. Let it rest for 10 minutes.
Cut and Fill
Gently stretch the layered dough slightly larger. Cut into 12 equal pieces. Place shredded cheese in the center of each piece, then roll up and seal the edges by pinching them closed.
Final Proofing
Arrange the filled rolls seam-side down on a greased baking tray, leaving space between each. Cover and let them ferment for 15 minutes.
Bake
Preheat oven to 180°C / 350°F. Brush the tops with beaten egg yolk for a golden finish. Bake for 20-25 minutes until golden brown and crispy on the outside.
Serve
Remove from oven and let cool slightly before serving. These are best enjoyed warm when the cheese is still melty.
Time and Serving
Prep Time: 30 minutes
Rising Time: 1 hour 10 minutes
Cook Time: 25 minutes
Total Time: 2 hours 5 minutes
Servings: 12 rolls
Nutrition Per Roll: Calories: 295 | Protein: 8g | Carbohydrates: 38g | Fat: 12g | Fiber: 2g
Why This Recipe Works
The layering technique used in this recipe creates exceptionally tender and flaky pastry that rivals professional bakery quality. By stacking the dough with butter and oil between layers, you create steam pockets during baking that result in delicate, crispy layers on the outside while maintaining a soft, pillowy texture inside. The double fermentation process develops flavor and ensures the dough is light and airy. Using both butter and oil provides the perfect balance of flavor and texture, while the cheese filling adds richness and makes these rolls irresistibly satisfying. This method may seem complex, but the results are well worth the effort and will impress anyone who tries them.
Cheese-Filled Pastry Rolls
These incredibly soft and flaky pastry rolls are filled with cheese and perfect for breakfast, snacks, or any gathering.
Dough Ingredients
- 10 g 10g / 0.35 oz / 1 packet dry yeast
- 3 tablespoons 3 tablespoons sugar (45g / 1.6 oz)
- 200 ml 200ml / 6.8 fl oz / 1 cup warm milk
- 200 ml 200ml / 6.8 fl oz / 1 cup warm water
- 120 ml 120ml / 4 fl oz / 1/2 cup vegetable oil
- 550-600 g 550-600g / 19.4-21 oz / 5.5-6 cups all-purpose flour
- 1 teaspoon 1 teaspoon salt (6g / 0.2 oz)
- 100 g 100g / 3.5 oz / 7 tablespoons butter, melted
- 60 ml 60ml / 2 fl oz / 1/4 cup oil (for layering)
Filling Ingredients
- 200 g 200g / 7 oz cheddar or mozzarella cheese, shredded
- 1 egg yolk 1 egg yolk (for brushing)
Prepare the Dough
- In a large bowl, combine warm milk, warm water, dry yeast, and sugar. Stir and let it sit for 5 minutes until foamy. Add the oil and salt, then gradually incorporate the flour. Mix until a soft dough forms without kneading too much.
First Rest
- Gather the dough into a ball, cover with a clean kitchen towel, and let it rest for 15 minutes at room temperature.
Knead and Ferment
- Remove air from the dough by pressing it down gently. Knead the dough on a lightly floured surface until smooth and elastic. Place in a greased bowl, cover, and let it ferment for 40 minutes until doubled in size.
Divide the Dough
- Punch down the dough to remove gas. Divide it into 12 equal pieces and shape each into a ball. Cover and let rest briefly.
Roll Out the Layers
- On a floured surface, roll each dough ball into a thin circle about the size of a dinner plate. Stack all rolled circles on top of each other.
Create Layers
- Mix the melted butter with oil. Brush each layer generously with the butter-oil mixture, stacking them as you go. Let the stack rest for 15 minutes.
Shape the Pastry
- Press the stacked dough gently with your hands, then carefully stretch it into a larger rectangle. Fold the edges inward to create a square shape. Let it rest for 10 minutes.
Cut and Fill
- Gently stretch the layered dough slightly larger. Cut into 12 equal pieces. Place shredded cheese in the center of each piece, then roll up and seal the edges by pinching them closed.
Final Proofing
- Arrange the filled rolls seam-side down on a greased baking tray, leaving space between each. Cover and let them ferment for 15 minutes.
Bake
- Preheat oven to 180°C / 350°F. Brush the tops with beaten egg yolk for a golden finish. Bake for 20-25 minutes until golden brown and crispy on the outside.
Serve
- Remove from oven and let cool slightly before serving. These are best enjoyed warm when the cheese is still melty.
The layering technique creates exceptionally tender and flaky pastry. Using both butter and oil provides the perfect balance of flavor and texture, while the cheese filling adds richness.
