Golden Cheese & Pepper Rolls
Submitted by chellie
Soft yeast rolls flecked with sweet corn and red bell pepper, each one wrapped around a melting cube of Monterey Jack and brushed golden with butter. A savory cheese-stuffed dinner roll.
YIELD
2 dozenPREP
20 minCOOK
30 minREADY
1 hrsThe fun of these rolls is in the middle: tear one open and a soft pocket of Monterey Jack stretches out warm and gooey. The dough itself is studded with sweet creamed corn and sauteed red bell pepper, which keep it tender and lend a gentle sweetness.
You cook the pepper in oil, stir in the creamed corn and water, and warm it through before mixing it into the yeast dough with an egg. After a short knead and rest, divide the dough into pieces and wrap each one around a cube of cheese, pulling the seam underneath and pinching it shut so the melt stays put.
Snug them into a pan, let them rise, and bake until golden. A brush of butter over the hot tops gives them shine and a soft, rich crust.
Pro Tips
- Seal the dough fully around each cheese cube and set it seam-side down, or the cheese leaks out as it bakes.
- Warm the corn mixture before adding it to the dough; lukewarm liquid wakes the yeast, while cold slows the rise.
- Don’t skip the short rest after kneading. It relaxes the gluten so the dough shapes without snapping back.
- Brush the butter on while the rolls are still hot so it soaks into the crust.
Variations
- Swap Monterey Jack for pepper jack to add a little heat, or use cheddar for a sharper bite.
- Stir a pinch of chili flakes or chopped jalapeno into the dough.
- Brush with garlic butter and dust with parmesan for a savory finish.
Ingredients
Directions
Grease 13 x 9 inch pan.
In large bowl, combine flour mixture with yeast from foil packet; mix well.
In small saucepan over medium-low heat, cook bell pepper in oil until tender.
Stir in corn and water; heat to 120 to 130 degrees.
Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball.
Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness.
Cover dough with large bowl; let rest 5 minutes.
Divide dough into 24 pieces. Shape each piece of dough around 1 piece of cheese, pulling dough under and sealing edges to make a smooth top. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes. Heat oven to 375℉ (190℃). Uncover dough. Bake for 25 to 30 minutes or until golden brown. Brush with butter; remove from pan.
Comments
The first ingredient is listed as crescent roll dough. It should be one 16oz. box Hot Roll Mix.