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Small Batch Cheesy Bread Rolls with Honey Butter Recipe

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These small batch cheesy bread rolls with honey butter are a delicious homemade treat perfect for a cozy snack or a side dish. Soft, fluffy bread rolls are filled with a creamy, garlicky three-cheese sauce, baked to golden perfection, and finished with a sweet honey butter glaze, making them irresistibly savory and slightly sweet.

Ingredients

Bread Dough

  • 160g milk (2/3 cup), warm
  • 40g sugar (3 tbsp)
  • 2 teaspoons yeast
  • 325g all-purpose flour (2 1/2 cups)
  • 1 teaspoon salt
  • 60g unsalted butter, softened (1/4 cup)
  • 1 egg

Cheese Sauce

  • 2 tbsp unsalted butter (28g)
  • 2 tbsp all-purpose flour (16g)
  • 1 cup milk (240g)
  • 1 tsp minced or chopped garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili flakes (adjust to taste)
  • 1/3 cup shredded mozzarella cheese, plus more for sprinkling (optional)
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup shredded gouda cheese
  • 2 tbsp cream cheese (30g)

Honey Butter

  • 2 tbsp unsalted butter (28g), melted
  • 2 tbsp honey (40g)

Instructions

  1. Prepare the Bread Dough: In the bowl of a stand mixer, combine warm milk, sugar, yeast, all-purpose flour, salt, softened butter, and egg. Knead with the dough hook attachment for 7-10 minutes until the dough is smooth, soft, stretchy, and pulls away from the bowl edges.
  2. First Rise: Transfer the dough to a clean bowl greased with oil, cover tightly with cling wrap, and place in a warm, humid area for 60-90 minutes until it doubles in size.
  3. Make the Cheese Sauce: Melt butter in a nonstick saucepan over medium heat. Add minced garlic and sauté until fragrant. Stir in flour and cook for 1 minute. Gradually add milk and season with salt, pepper, and chili flakes. Stir continuously and cook until the mixture thickens and contains no lumps.
  4. Add Cheeses to Sauce: Lower the heat and mix in shredded mozzarella, cheddar, gouda, and cream cheese. Stir until fully melted and integrated. Adjust seasoning if needed. Remove from heat and allow the sauce to cool.
  5. Prepare Baking Pan: Butter an eighth sheet pan and line it with parchment paper to prevent sticking.
  6. Shape the Rolls: Once the dough has doubled, place it on a lightly floured surface and roll it out to a 12×14 inch rectangle. Spread the cooled cheese sauce evenly over the dough using an offset spatula. Optionally, sprinkle extra mozzarella on top.
  7. Form the Rolls: Cut the rectangle lengthwise into six 2-inch wide strips. Roll each strip tightly and neatly into a spiral. Place the rolls seam-side down onto the prepared baking pan.
  8. Second Rise: Let the rolls rise again for 30-45 minutes until puffed and slightly risen.
  9. Preheat Oven: During the last 20 minutes of the second rise, preheat your conventional oven to 375°F (190°C).
  10. Bake: Bake the rolls for 20-22 minutes or until golden brown on top.
  11. Make Honey Butter Glaze: While the rolls bake, melt butter and stir in honey until combined.
  12. Glaze Rolls: Immediately after baking, brush the hot rolls generously with the honey butter glaze using a pastry brush.
  13. Serve: Serve warm and enjoy the delightful blend of cheesy, buttery, and sweet flavors.

Notes

  • You can use a stand mixer with a dough hook for kneading or knead by hand if preferred.
  • Make sure the milk is warm but not too hot to properly activate the yeast.
  • The cheese sauce should be thick but pourable; it will thicken more as it cools.
  • Adjust chili flakes to suit your spice preference.
  • Brush honey butter while rolls are hot to seal in moisture and flavor.
  • Leftover rolls can be reheated in the oven for a few minutes to refresh softness.

Find it online: https://marthatasty.com/small-batch-cheesy-bread-rolls-with-honey-butter-recipe/