This recipe is almost fifty years old, it was a hit in the seventies and eighties
These delightful rolls are filled with a creamy ricotta, feta, and parmesan cheese mixture, offering a delicious savory treat.
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Cheese-Stuffed Bread Rolls
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Ingredients:
Dough:
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| Ingredient | Quantity |
|---|---|
| All-purpose flour | 4 cups |
| Active dry yeast | 1 packet (2 1/4 teaspoons) |
| Warm milk (110°F/45°C) | 1 1/2 cups |
| Sugar | 1/4 cup |
| Unsalted butter, melted | 1/4 cup |
| Salt | 1 teaspoon |
| Large egg | 1 |
Cheese Filling:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese | 2 cups |
| Feta cheese, crumbled | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Large egg | 1 |
| Chopped fresh parsley (optional) | 1 tablespoon |
| Salt and pepper | To taste |
Topping:
| Ingredient | Quantity |
|---|---|
| Melted butter | 2 tablespoons |
| Grated Parmesan cheese | 1/4 cup |
| Fresh parsley, chopped (optional) |
Instructions:
- Prepare the Dough: Activate the yeast in warm milk with sugar. Combine flour and salt in a bowl. Add melted butter, egg, and yeast mixture. Knead until smooth and elastic. Let rise for 1 hour.
- Prepare the Cheese Filling: Combine ricotta, feta, parmesan, egg, and parsley (if using) in a bowl. Season with salt and pepper.
- Assemble the Rolls: Divide dough into 20-24 pieces. Flatten each piece and fill with cheese mixture. Seal the edges to form balls. Place seam side down in a greased pan.
- Second Rise: Let the rolls rise for another 30-45 minutes.
- Bake the Rolls: Preheat oven to 375°F (190°C). Brush rolls with melted butter and sprinkle with parmesan cheese. Bake for 20-25 minutes, or until golden brown.
- Serve: Let cool slightly and enjoy warm!
