This is a story of crispy, fluffy and gooey. ❤️
Before we start anything let me tell you…
These bread rolls are going to blow your mind ☺ When you have a bite all your senses will come to life….
What I like about these rolls is that where ever I cook them makes me feel like back home. Just like my grandma cooks.
I believe every country has something similar to these bread rolls. Some of them are sweet some savory and all feels very familiar and very homely.
If you miss home, if it’s your cheat day and/or if you’re willing to try something simple but incredibly delicious let’s get started.
Mushroom & Cheese Bread Rools
- 2 cups Strong white flour
- 1 tbsp Dry yeast or ¾ cup activated sourdough starter if you have and prefer
- 1/2 tbsp Sea salt
- 1 cup Water you will need to see the texture as every brand of flour takes different amount of water
- 250 gr Mushroom finely diced I used white mushrooms, you can use any kinds of mushroom of your choice.
- 1 cup Gruyere cheese grated I used gruyere cheese because I just love the taste you can also use any other melting cheese or combinations of cheeses
- 1 tbsp Parsley chopped once again thyme or dill leaves goes also very well with this recipe
When it is risen double in size add the salt and knead for about 30 seconds.
Wrap it up or cover with a clean wet kitchen towel and leave it in room temperature for about an hour for second rise for about 40 min to 1 hour. If you are using sour dough starter this will take for about 2 hours.
Now it is time to prepare your filling
Cut your mushrooms as 5 mm cubes. Put your sauté pan at high heat so it gets hot when you are cutting you mushrooms.
Put 1 tsp of olive oil or coconut oil or any oil of your choice on the pan and add your mushrooms when your pan is smoking hot so they do not release water and get nice brown color.
Season with salt & pepper and add chopped parsley off the burner so they do not die but gives incredibly fresh aroma.
Then grate your cheese or crumble if you are using fresh goat cheese or similar cheese. I recommend you to keep your grated cheese in the fridge until you use it as they get sticky and very difficult to work with if you leave them outside.
Once your filling components are ready you now should get ready for rolling your dough.
I use a tray and a clean kitchen towel and sprinkled a good amount of flour so my sticky dough does not stick on the cloth. You can also put them on the floured tray however I recommend you use the towel because working on top of a kitchen towel gives you flexibility and makes it easy to take them to fry.
When your dough is ready take 50 grams of pieces. Or easily divided into 6 small balls. Do not bother to make perfect balls. It is a very sticky dough and it is not necessary to have perfect balls. (you can see my ugly dough balls below. You can make smaller balls if you like to but I recommend you not to make bigger then it gets very difficult to handle the rolls when frying.
Then again sprinkle good amount of flour on top as well as under them and gently press with your fingers until you get a 5 mm thin rounds. Do not bother if they are not round. We will roll them in a minute and it will not matter then.
You may want to remove extra flour on top because it makes it difficult to close.
Time to fill then with our yummy fillings;
( Here I used mushrooms and cheese but the limit is your imagination. You can use anything you like. I have made chorizo, spinach and béchamel, Bolognese, 5 cheese versions and they all came out fantastic. Even the plain once are great as you can get anything on the side. I encourage you to create your own taste
• The tip for filling is to put enough amount of filling. If you put less you end up too doughy and if you put too much they explode when you fry them. (this recipe is exactly for 6 piece of rolls, no explosion or doughiness)
• Then we close it up from the sides. You do not need anything to stick as it is already sticky enough. Just make sure you flour your hands too so you can hold them and shape it as below.
VOILAAAA! We have made it. Let’s cook now
• Make sure you have your fryer or frying pot is filled with vegetable oil (peanut oil is a great one because it has a very high boiling point so you don’t actually consume burnt oil)
• We are looking for somewhere between 170°-190° C. If you do not have a cooking thermometer
You can simply try a small piece of dough. If it floats on top and does not make an unwanted smoke that’s how you know your oil is ready. If your dough goes down as soon as you put it that means you need to wait a lil longer.
• If you want not to fry them and bake that’s fine too. I have tried and they are nice too but keep in mind the original yumminess comes with frying
• You may need to adjust your heat as you go, just keep watching and flipping the rolls until they are gorgeous golden brown.
Couple of mine has started to explode before they turn to golden brown. I removed them immediately and put it in the oven with same temperature for couple minutes to finish cooking. The one you see on top is one of them as you see it is perfectly fine. So do not worry just keep watching and listening them . They will tell you what to do
I have had mine with fresh tomato salad. You can make your favorite one.
If you cook this recipe, please tag me on Instagram #kayracooking I would love to see 🙂