Cheesy Morning Rolls | Bake Them While The Coffee’s Brewing

You could be eating these amazing cheesy breakfast rolls tomorrow morning!

I love getting video requests and I always write them down. There is a huge list on my phone with titles that I will eventually get to, I promise. Some requests are more tempting than others and they jump the queue.

I was asked to make a recipe for rolls that can be baked in the morning whist the coffee is brewing. And someone else asked me to make German Käsebrötchen, so I was inspired to combine the two.

The result is amazing. I could not be happier with this recipe. The rolls are super soft and cheesy, and the method is so convenient that you could make the rolls at any time have them for breakfast the next day.

This recipe makes 8 rolls.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

400g (14.1oz) white bread flour

1 medium egg, around 50g (1.75oz)

170g (6oz) cold milk*

70g (2.45oz) softened butter

4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast

8g (0.28oz) salt

20g (0.7oz) sugar

100g (3.5oz) gouda cheese

*To learn more about dough temperature control click here.

For topping –

100g (3.5oz) gouda cheese

1 egg for glazing

The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.

Method

1. In a large bowl combine the milk, egg, yeast, salt, and sugar. Mix well to dissolve the salt and sugar. Add the butter, cheese, and flour. Mix to a dough.
2. Tip the dough out on the table and knead for 4 minutes. *Desired dough temperature 25C (77F).
3. Cover and ferment for 30 minutes.
4. Divide the dough into 8 equal pieces. Pre-shape into rounds.
5. Leave to rest for 15 minutes.
6. Flatten the dough balls and place them on a non-stick paper lined tray.
7. Brush with egg twice. Top with cheese.
8. Cover and cold ferment for 12 – 24 hours.
9. Bake in a pre-heated oven at 200C (392F) fan off for 20 minutes.

Leave to cool down and tuck in!

Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.