Author Notes
I love to serve these rolls during the holidays. They are rich, savory, and are almost biscuit-like. —zest in the midwest
Ingredients
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2 1/4 cups
unbleached all purpose flour, plus more for kneading and adding to the yeast
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1
package quick rise yeast
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1 teaspoon
salt
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1 tablespoon
brown sugar
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1/2 cup
very warm water (110 F)
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1/2 cup
brie cheese, rind removed
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1 cup
buttermilk
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2 tablespoons
cold unsalted butter
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1
egg
Directions
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Mix the yeast, water and 1 tbsp flour in a bowl. Let stand about 15 minutes, until mixture is foamy (if the mixture hasn't foamed, start over with new yeast).
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In a separate mixing bowl, combine the 2 1/4 cups flour, salt, and brown sugar. Mix well with a whisk.
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Place the butter, brie cheese and half of the flour mixture in a food processor. Pulse about ten times, until cheese and butter have been well incorporated into the flour
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Pour the contents of the food processor back into the bowl with the remaining flour. Add the buttermilk and water/yeast mixture. Mix well until the contents start to form a dough. Flour a work surface and turn dough out.
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Knead until the dough becomes somewhat smooth and elastic (about 6 minutes).
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Place dough in an oiled bowl, cover with oiled plastic wrap, and let rise until doubled (about two hours).
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Preheat oven to 350 F. Line a baking sheet with parchment paper. Beat the egg with some water in a small bowl to form an egg wash.
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Punch down dough. Form dough into small, 1 ½ inch diameter balls, and place on baking sheet. Let rise for about 20 minutes. Brush rolls with egg wash.
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Bake for 25-35 minutes, until rolls are golden brown. Honey butter is certainly not a bad idea. Serve warm.
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