Filipino Cheese Bread Rolls

April 12, 2019

I’ve been obsessed with bread lately. When I say obsessed I don’t mean I get myself store-bought bread all the time and I also don’t mean baking everyday because I don’t have the luxury to do so. I’ve been thinking about bread 99% of the time since I tried using fresh yeast. I’ve learned the amazingness of fresh yeast from a friend (and a sister, too.).

In my experience, using fresh yeast gives better texture to the bread. Although, it was mentioned in one of the articles I’ve read before that instant yeast also produces the same texture as fresh yeast when used properly. Also, fresh yeast can be added directly to the flour as long as you crumble it.

I’ve baked Pandesal using fresh yeast several times already and they’re perfect every single time. This time, I made another batch of bread – Filipino Cheese Bread Rolls. And these, again, bring back childhood memories.

Filipino Cheese Bread Rolls are bread rolls with cheese filling. I used my favorite brand of cheddar cheese, Eden. Of course, you can use the cheddar cheese you love. The bread is so soft you just want to keep squeezing them.

UPDATE (Nov. 17, 2020):

I’ve been seeing photos of cheese bread rolls with sugar and butter toppings so I thought I’d try it, too. without a doubt, I loved them. However, instead of butter, I used margarine. You can use butter, of course. I love the combination of sweet and salty, so I love the buttery… er… margarine-y (hahaha), sugary and cheesy taste I get in every bite. I’ve also updated the recipe below – adding the instructions for sugar and margarine (or butter) toppings. I’ve also added some notes to keep in mind.

NOTES:

  • The dough can be kneaded using your hands or an electric mixer with a dough hook attachment.
  • When using measuring cups for flour, I always use the spoon and level method – spoon the flour and transfer to the measuring cup and level it with the handle of the spoon. This way, I don’t pack the flour and get a dense bread.
  • I use fresh yeast when I have it. I find the texture of the bread softer. If not, my second choice is fresh yeast.
  • If made properly, these will stay soft up to 3 days. Also, they can be reheated in a preheated oven at 350 F for 5 minutes. Alternatively, you can heat them in a microwave.
  • For the cheese bread rolls topped with sugar and margarine (or butter): if serving later, it is better to add the toppings just before serving as the sugar will tend to melt after some time. If reheating, add the toppings after reheating the bread.

Wanna see how I made these Filipino Cheese Bread Rolls? I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I really hope you can try the recipe and let me know. 🙂

I am sharing these at Fiesta Friday #271. Thanks to our co-hosts  Ai @ Ai Made It For You and Angie.

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Filipino Cheese Bread Rolls

These are sweet bread rolls filled with melty Eden cheese. I topped the other with sugar and margarine (you can use butter) and they were amazing!

Course Breakfast
Cuisine Filipino
Prep Time 20 minutes
Cook Time 15 minutes
Proofing Time 1 hour 45 minutes
Total Time 2 hours 20 minutes
Servings 16
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 455 g (3 1/2 cup, spoon & leveled) all-purpose flour (you may need more for your work surface)
  • 18 g fresh yeast, crumbled (or 2 tsp instant yeast)
  • 70 g (1/3 cup) sugar
  • 1 tsp salt
  • 310 ml (1 1/4 cup) whole milk, warm (110-120 F)
  • 60 ml (1/4 cup) melted unsalted butter
  • 1 beaten egg at room temperature
  • 1 egg yolk (or egg yolk + little milk) for egg wash
  • 16 slices cheddar cheese I used Eden
  • sugar and margarine (or softened butter) if making the sugar and margarine topped cheese bread rolls

Instructions

  1. Using the bowl of your stand mixer, add flour, sugar and crumbled fresh yeast (or instant yeast). Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon.

  3. Attach the bowl to your stand mixer and with the dough hook attachment, turn on the mixer and knead until smooth and the dough is not sticking to your fingers. You may need to add a tablespoon or two of flour. (The time of kneading varies from dough to dough – it may take 7 to 10 minutes or more. In my case, I added 2 tablespoons of flour. Also, the dough didn’t form into a ball nor stuck to the dough hook after 10 minutes, so I turned off the mixer removed the dough from the mixer and transferred it to a floured surface, and then continued the kneading for 2 minutes. I did this because I am afraid of over kneading when using the mixer. You can use your hands to knead the dough.)

  4. Form the dough into a ball. Place the dough in a greased bowl (also grease the top of the dough), cover with cling film or lint-free kitchen towel, and then keep in a warm place for 45 minutes to 1 hour or until doubled in size.

  5. Prepare baking sheets lined with parchment paper and set aside.

  6. When the dough has doubled in size, punch down the dough to remove the air.

  7. Transfer the dough to your work surface that's lightly dusted with flour. Divide the dough into two. Shape each into a ball and flatten like you are making a pizza (1/4 inches thick). Using a knife or pizza cutter, divide each dough into 8-10 triangles. Stretch out each triangle about 6-7 inches long, keeping the triangle shape but it's fine if it's not perfect.  From the wider part of the triangle dough, fill each with 1 stick of cheese and roll it away from you. Now you'll have a shape like a croissant. Do this with the rest of the dough. Place them in your prepared baking sheets and cover with lint-free kitchen towel. Let rise again for 35-45 minutes or until doubled in size. 

  8. Meanwhile, preheat your oven to 350 F.

  9. When ready, carefully brush the tops of the bread rolls with egg yolk (or the egg yolk + milk mixture). If planning to top some with sugar and margarine (or butter), do not brush them with anything before baking.

  10. Bake for 15 minutes or until top is golden brown.

  11. Let the regular cheese rolls rest for about 5-10 minutes before enjoying. As to the ones that you'd like to top with sugar and margarine (or butter), let them cool down for about 15 minutes or else the margarine (or butter) will melt.

  12. See notes below.

Recipe Notes

  • The dough can be kneaded using your hands or an electric mixer with a dough hook attachment.
  • When using measuring cups for flour, I always use the spoon and level method – spoon the flour and transfer to the measuring cup and level it with the handle of the spoon. This way, I don’t pack the flour and get a dense bread.
  • I use fresh yeast when I have it. I find the texture of the bread softer. If not, my second choice is fresh yeast.
  • If made properly, these will stay soft up to 3 days. Also, they can be reheated in a preheated oven at 350 F for 5 minutes. Alternatively, you can heat them in a microwave.
  • For the cheese bread rolls topped with sugar and margarine (or butter): if serving later, it is better to add the toppings just before serving as the sugar will tend to melt after some time. If reheating, add the toppings after reheating the bread.

Thanks a bunch for spending your precious time with me!
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Snickerdoodle Create Bake Make | What’s for Dinner? | Happiness is Homemade | Baking Crumbs | Melt in your Mouth Monday | Mix it up Monday | Cook Blog Share | Lou Lou Girls Fabulous Party | Full Plate Thursday | Dishing It & Digging It | Tickle my Tastebuds Tuesday | Party in your PJs |

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