cheese rolls

Super soft and fluffy bread glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Roll is a classic Filipino bakery bread you won&#039;t get enough of.

Soft and buttery Cheese Rolls

all-purpose flour

sugar

salt

instant yeast

milk (lukewarm)

eggs

unsalted butter (or shortening)

cheese

unsalted butter (softened)

Combine flour, sugar, and salt in a bowl and mix. Sprinkle instant yeast and mix again. Make a well at the middle of the dry mixture.

Add warm milk and eggs and beat them within the well. Once combined, mix with the rest of the flour mix to create a sticky dough.

Add the softened butter and knead within the bowl until butter is completely incorporated. Use your hands or an electric mixer with a dough hook attachment. For manual kneading, transfer the sticky dough on a greased surface and knead, using slap and fold method, at least 10 minutes or until smooth and  has passed the windowpane test.

Form into a ball and place on a bowl. Cover with plastic wrap and let it rise until it doubles in size.

Remove the cover and gently punch the dough down to release the gas bubbles. Tip the dough on an oiled surface, then cut into 16 equal pieces.

Take a piece and roll into a ball. Using a rolling pin, flatten a piece into about 4x4-inch square. Place a cheese stick on one side and roll towards the end tucking the sides in to fully enclose it within the dough. Repeat with the rest.

Arrange the rolls in a baking sheet lined with parchment paper leaving enough spaces in between. Cover with a kitchen towel and let them rise until they double in size. Bake at 160°c for 12-15 minutes in a preheated oven.

Take out of the oven and let them cool a bit. Brush each one with softened butter and sprinkle with sugar.

https://www.youtube.com/watch?v=874fYY6A04E

Super soft and fluffy bread glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Roll is a classic Filipino bakery bread you won't get enough of....try our Soft and Buttery Cheese Rolls...

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INGREDIENTS
DOUGH
▢3 2/3 cups all-purpose flour
▢1/3 cup sugar
▢1/4 teaspoon salt
▢1 tablespoon instant yeast
▢1 cup milk – lukewarm
▢2 medium eggs
▢1 stick unsalted butter – or shortening

FILLING
▢16 pieces cheese sticks – 3-inch long and 1cm thick

COATING
▢1/4 cup unsalted butter – softened
▢1/4 cup granulated sugar

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SUPER SOFT FILIPINO CHEESE ROLLS

How to make Brazilian cheese bread &#039;puffs/rolls&#039; (aka pão de queijo) with just 5 ingredients and in under an hour from start to finish. These Brazilian cheese puffs are naturally gluten-free and packed with cheese for tons of flavor. Enjoy them with breakfast or as a snack any time of the day!

Brazilian Cheese Bread ‘puffs’ (Pão de Queijo)

milk

vegetable oil (or butter)

tapioca starch (sometimes called tapioca flour (read FAQs about sweet vs. sour tapioca starch))

tsp salt

egg (large)

Add the milk and vegetable oil (or butter) to a small pan and heat over medium-high heat until it comes to a boil.

Meanwhile, as it heats up, add the starch and salt to a large bowl (or blender).

Step 1: Heat the milk fat mixture

Add the warmed milk mixture to the bowl with the tapioca starch and mix it well into a sticky dough- almost like a fondant texture.If the mixture is very hot, it can be a good idea to cool it for several minutes. Otherwise, you run the risk of your egg starting to cook and the cheese melting - whoops!

Then add the egg and incorporate it well before adding the cheese and folding it into the batter.

Traditionally the mixture is added to a blender to properly incorporate the oil (or butter) into the batter. Still, I&#039;ve found that it works fine blending it by hand using my method.

To use a blender/stand mixer: For a blender, you just add the starch and milk mixture, blend, add in the egg and cheese, and blend into a batter. For a stand mixer, slowly pour in the milk mixture while mixing it on a low, then mix in the egg and cheese and increase the mixer speed to medium speed to form the batter.The batter texture can vary. Some Instagram followers let me know mine was a little wet, yet others said it was thicker than theirs – my main problem was whether it works when baked, and it does wonderfully! If it&#039;s scoopable like a batter, then it should be fine. If it&#039;s too liquidy, chill it in the refrigerator for 30-60 minutes to thicken up (Read FAQs for more advice).

Step 2: Prepare the dough

Preheat the oven to 400ºF/200ºC.

If the batter is hand moldable, then you can hand mold each ball. Otherwise, use a 1tbsp measuring spoon/scoop per pão de queijo. Spoon the mixture into a well-oiled (or use cooking spray) mini muffin pan or onto a parchment-lined baking tray (1-inch apart). I prefer using the muffin tin as it works well with a slightly looser batter too!Optionally, you can sprinkle a little extra cheese over them – but it&#039;s not necessary.

Bake for between 15-20 minutes (the time will vary based on your oven and if you're using a muffin tin vs. oven tray). Once ready, the Brazilian cheese bread should be lightly brown and puffed up. Mine are slightly browner than usual this time because I got distracted (whoops!).

If you bake them until very lightly golden, then they will be chewier and more elastic. If you bake them until a darker brown, like mine, then they'll be crisper on the outside.

Once baked, they are ready to enjoy immediately or be allowed to cool for later.

Step 3: Bake the Brazilian cheese bread

Room Temp: You can store the thoroughly cooled pão de queijo at room temperature for 2-3 days. Enjoy as-is or reheat (instructions below).Fridge: The Brazilian cheese bread rolls can be stored in an airtight container for up to a week in the refrigerator.Freezer: I usually freeze the unbaked versions rather than the baked ones (the frozen Brazilian cheese bread can be baked from frozen), so I don&#039;t know how the texture may be impacted by freezing the baked cheese bread.Reheat: To reheat the Brazilian cheese bread, just place them back in the oven until warmed through.

How to Make Ahead and Store?

https://content.jwplatform.com/videos/c8hsFsHy.mp4

An easy tutorial on how to make Brazilian cheese bread “puffs/rolls” (aka pão de queijo) with just 5 ingredients and in under an hour from start to finish.

These Tomato Feta Cheese Rolls are so good you won’t believe they’re low carb!  Deliciously cheesy rolls with hints of tomato and feta, it’s the perfect low carb alternative to curb those bread cravings.

Tomato Feta Cheese Rolls

Cup Almond Flour

tbsp Baking Powder

tsp Tomato Bullion

tsp Onion Powder

oz Cream Cheese

Cup Shredded Mozzarella Cheese

Cup Crumbled Feta

Egg (Egg Wash)

Fresh/Dried Parsley (optional garnish)

Gather all ingredients.

Preheat oven to 350F and line baking sheet with silicone baking mat (parchment paper works as well).

Combine Almond Flour, Baking Powder, Tomato Bullion, onion powder in a bowl and mix well and set aside.

In a different large microwavable bowl, add crumbled feta, shredded mozzarella cheese and cream cheese.  Microwave for 15-30 seconds, take out and stir, then microwave for 15-30 more seconds and stir again. Continue this process until the cheese is completely melted.

Add the Almond Flour mixture into the cheese bowl while still warm, quickly knead with hands until dough like consistency and everything is fully combined.  If dough cools too much just microwave for a few seconds, take out and knead again.

Once combined, separate into 6 equal parts, form well packed buns and place onto a silicone baking mat.  Repeat until all the mix is used.

Beat egg in a bowl and gently brush onto buns (egg wash).

Bake for 15-17 minutes, until buns are firm and slightly golden brown.

Once done, add a light pinch optional parsley garnish and enjoy warm!

https://content.jwplatform.com/videos/TPQ7JxxA.mp4

Tomato Feta Cheese Rolls.mp4

Sigara Börek are crispy filo rolls filled with cheese and parsley. Incredibly tasty snack both for kids and adults.

Sigara Boregi (Turkish Sigara Börek)

feta cheese, crumbled

mozzarella

parsley

phyllo sheets, thawed

½ cup oil to fry the boreks

Before starting to make sigara boregi, make sure to thaw the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Prepare the filling: In a medium mixing bowl, combine feta cheese and mozzarella with chopped parsley.

Cut the phyllo sheets into squares: Place a phyllo sheet on a flat surface. Cover the remaining sheets with a damp kitchen towel to prevent them from drying out. Brush the filo sheet with water. Place another sheet right on this one. Brush it with water as well. Now cut it into 4 equal pieces using a knife. Don't forget to cover the filo sheets with a kitchen towel each time you get one to stuff and roll.

Make the rolls: Put a square-shaped filo sheet on the counter like a diamond shape. And put about 1 and 1/2 tablespoons cheese mixture on the  bottom side leaving some room at each side. Fold the bottom tip over the cheese. Then fold both sides on this one and make a tight roll. Brush the top edge with water so that it sticks when rolled. Roll it up and put it aside. Repeat these steps for the remaining phyllo dough sheets. 

Fry the rolls: Heat oil in a pan (about 2 inches of oil) and fry the phyllo cheese rolls in batches until they get golden on all sides. It takes about 5-7 minutes. Make sure you transfer them on paper towel to remove the excessive oil. Serve them warm. Yummy!

I made these today and we ate them ALL! I'm going to make more next time so that I can freeze some for later use. Thank you for the recipe!

Is there a gluten free yufka or phyllo? Also corn (sorghum and teff free) free. I have tried using rice sheets (for spring rolls) for borek in the oven but it makes it too hard.

I have made this recipe many times and cannot rave enough about it. The step-by-step photos are so helpful, and if you follow them you'll succeed. I just love it when a recipe works. My whole family loves these. So, well deserved 5 stars!!

Smoked "salmon" rolls filled with a tangy cultured cream cheese. These fresh and delicious party appetizers are vegan and gluten-free!

Vegan Smoked "Salmon" Cheese Rolls

raw cashews (soaked overnight)

water

capsules acidophilus probiotic (or 1/16 tsp mesophilic culture)

tbsp basil

lemon juice

garlic (minced, optional)

orange bell peppers

olive oil

tbsp dried wakame seaweed

soy sauce

tsp liquid smoke

Drain the cashews and place them in the bowl of a food processor or blender.

Add the water and blend on high speed for 3-5 minutes, scraping down the sides from time to time. Add one tablespoon of water at a time if the cream is too thick. Continue to blend until it's smooth and creamy.

Stir in the powder from the acidophilus capsules and blend for another 20 seconds. Transfer to a clean bowl and cover with plastic wrap to touch.

Place the bowl in a dark place at room temperature and let it ferment for at least 24 hours. Depending on the temperature of your house it might take up to 48 hours. The cashew cream should have a tangy flavor.

Once fermented, place about 1 cup of the cashew cream in a mixing bowl. Add the salt, chopped basil, lemon juice, and optionally, the minced garlic. Mix until combined. Taste and adjust seasonings if needed. Cover with plastic film to touch and keep in the refrigerator until ready to use. The cashew cream will keep for up to 7 days in the refrigerator.

Cream Cheese

Preheat the oven to 455°F (235°C) and line a baking sheet with parchment paper.

Wash the bell peppers and remove the stems and seeds. Cut each bell peppers into 4-5 slices. Arrange the slices on the baking sheet and brush with olive oil.

Roast for about 25 minutes, or until the skin is charred. Remove from the oven and let cool 10-15 minutes.

Once cooled down, carefully remove the skin from the peppers. The skin should peel off easily.

In a small baking dish, make a marinade by combining the water, wakame seaweed, lemon juice, soy sauce, and liquid smoke together. Add the pepper slices to the marinade and let marinate at least 6 hours or overnight in the refrigerator.

The next day, remove the bell pepper slices from the marinade. Place the slices on a kitchen paper towel, top with another sheet of paper towel and press slightly to drain excess water. This step is essential to get the right texture, otherwise, the "salmon" will be too watery.

To make the rolls: lay the bell pepper slices on a cutting board. Spread some cream cheese on each pepper slice and roll up tightly into a roll. Place on a serving plate and serve immediately, or cover with plastic wrap and refrigerate at least 2 hours.

Rolls will keep in the refrigerator for up to 3 days.

Smoked "Salmon"

Very good!   I also use the peppers for sushi, either in rolls or nigiri-style.

I find that switching fresh lime juice for half the soy sauce can give it a brighter flavor, which is good in some cases.

My other short-cut is using jarred roasted peppers, saving the step of roasting.   Naturally, the flavors will be different, so it's important to experiment and test in advance.

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Top Tags

Soft and buttery Cheese Rolls

Brazilian Cheese Bread ‘puffs’ (Pão...

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Sigara Boregi (Turkish Sigara Börek...

Vegan Smoked "Salmon" Cheese Rolls

Top 5 cheese rolls recipes from across the web

The most viewed cheese rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft and buttery Cheese Rolls

Brazilian Cheese Bread ‘puffs’ (Pão...

Tomato Feta Cheese Rolls

Sigara Boregi (Turkish Sigara Börek...

Vegan Smoked "Salmon" Cheese Rolls

The most viewed cheese rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine