Broccoli and Cheese-Stuffed Rolls
If you’ve been following along, you have probably noticed that I make a lot of yeast doughs that I only use half of. I’m one of those weirdos that likes to make most of her own bread because there’s so many weird ingredients in store bought bread and bread doughs. I like to make extra every time I go through the process of proofing yeast and mixing everything together so that I always have some on hand in the fridge or in the freezer. If you have a half batch of dough left and aren’t sure what to do with it, my Apple Pie Cinnamon Rolls are a good place to start, or you can use it to make a small loaf of bread or a simple pizza dough.
There’s something very comforting to me about working with dough. I’ve had a few total disasters when a tried-and-true recipe for some reason doesn’t rise or rises crazy out of control, but for the most part, things go as planned and it makes me feel super domestic and down right good about myself to have perfectly risen, easy to work with dough. My latest favorite, easy to use dough is based off of the quick baguettes from The Cooking Actress. It uses extra yeast, but the rise time is only 30 – 60 minutes, so I’ve started pretty much exclusively using more yeast so I don’t have to wait as long.
The recipe I’m sharing today was originally going to be rolled line cinnamon buns, but I was feeling particularly lazy this weekend and rolling the dough just seemed to stressful. Instead, I cut the dough I was using into 8 pieces, hand stretched them into little circles, put the toppings in the middle, and folded all the edges in to seal into what looked more like dinner rolls. The result was amazing so I’m so glad I didn’t roll these up. There’s nothing happier than pulling a tasty roll open to find cheese and broccoli tucked inside, like a healthy Hot Pocket! I used half all purpose and half white whole wheat flour when I made these, but you could increase to 100% whole wheat flour if you follow the dough instructions for my Apple Pie Cinnamon Rolls.
Update! I just realized I’m a smarty pants who can’t calculate calories correct, counts should be (approximately) right now
- 1 ½ c water, warm (but not hot) to the touch
- 4 tsp dry active yeast (two packets)
- 2 tsp sugar (don’t use sugar-free substitutions)
- 1 ½ c all purpose flour
- 1 ½ c white whole wheat flour + extra
- 2 tsp salt
- ~1 c fresh broccoli, chopped
- 2 oz cheddar
- 1 oz mozzarella
- 2 cloves fresh garlic
- ½ cup vegetable broth
- Combine the water, yeast, and sugar. Let sit about 5 minutes, until the top is nice and foamy.
- Mix the flours and salt. Using a stand mixer with a dough hook (or by hand, for a good arm workout) add the yeast mixture to the flours. Stir until it comes together as a ball. Add extra flour or water as necessary until all flour is visibly incorporated and the ball isn’t sticky.
- Hand knead or use the stand mixer on a slow/medium speed for five minutes.
- Cut the dough in half and put extra in the refrigerator or freezer for another use. Cover remaining dough and let rise for 15 minutes.
- Shred the cheeses and chop the garlic while the dough is rising. Feel free to play around with the cheese choices. Add the ½ cup broth to a bowl with the broccoli – a little moisture on the broccoli will soften slightly while baking.
- Cut the dough into 8 pieces. For each piece, flatten and stretch into a circle about 4 – 5 inches in diameter. Top each dough circle with a little cheese, garlic, broccoli, and more cheese. Wet your fingers with broth and moisten the outer edges of the dough circle. Bring the edges in and seal well, shaping the roll into a nice circle while you do this.
- Cover and let rest for 20 – 30 minutes, the rolls will rise a little more but not much.
- Bake at 400° for 10 – 15 minutes. Some cheesy may start oozing out before they’re done.