Bready or Not: Cheesy Fantail Rolls
If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.
I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.
My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.
Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.
Bready or Not: Cheesy Fantail Rolls
Equipment
- stand mixer
- microwave
- 12-cup muffin pan
- pastry brush
Ingredients
- 1 cup light beer room temperature
- 1 Tablespoon white sugar
- 2 1/4 teaspoons active dry yeast
- 8 Tablespoons unsalted butter melted and divided
- 3 cups all-purpose flour
- 2 cloves garlic minced
- 1 1/2 teaspoons dried parsley divided
- 1 teaspoon kosher salt
- 8 ounces cheese such as cheddar, havarti, or other good melter; shredded
Instructions
- In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
- In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
- Apply nonstick spray to the wells in a 12-cup muffin pan.
- Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
- Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
- Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
- In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
- Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.
OM NOM NOM!
Bready or Not Original: Khachapuri
Let’s start the new year in cheesy fashion! Here’s my take on khachapuri, aka Georgian cheese bread. It’s pretty much the ultimate dish if you like bread and cheese.
This is an original recipe, which I made from studying about four other recipes. I have no way of knowing if this, or the recipes I pull from, are authentic. Really, they can’t be. Those of us in the US likely can’t get the real-deal cheeses, but I did try to go more authentic than some of the other recipe suggestions.
Butterkäse is carried by some supermarkets in the US, especially the Roth brand out of Wisconsin. If you can’t find that, go for a good melter like mozzarella or havarti.
Bulgarian feta is moister than typical domestic fetas and also doesn’t have as strong of a salty flavor. I’ve found that it is regularly carried in Grocery Outlets in California and in larger Asian/European grocery stores. Can’t find it? Go for another moist feta.
Traditional Khachapuri is topped with an egg. Mine is not, because my husband hates eggs. I knew he wouldn’t even want to see a runny egg on my portion!
I include advice on reheating leftovers as well. I can testify that this dish reheats beautifully in the oven.
Bready or Not Original: Khachapuri (Georgian Cheese Bread)
Equipment
- food scale
- parchment paper
- pizza stone
Ingredients
Dough
- 1/4 cup milk
- 1/2 cup water
- pinch sugar
- 1 teaspoon active dry yeast
- 1 3/4 cups all-purpose flour plus more for dusting
- 1 1/4 teaspoon kosher salt
Filling
- 9 ounces butterkäse also known as butter cheese, shredded (substitute mozzarella or havarti)
- 7 ounces Bulgarian feta broken apart with fork (substitute other moist feta)
- 1 large egg room temperature
- 2 large eggs for topping, optional
- fresh basil or other chopped herbs or red pepper flakes for topping, optional
Instructions
To make the dough
- Warm the milk and water together, in the microwave or on the stove, to about 110-degrees. Transfer it to a large mixing bowl. Stir in sugar and yeast. Let stand about 10 minutes to start bubbling; if the room is cold, cover the bowl with plastic wrap or a towel to encourage warmth.
- Add the flour and salt to the bowl. Beat using a dough hook for about five minutes, or longer if by hand, to form a soft dough. Move to a larger greased bowl and cover, letting rise for an hour to an hour and a half.
Shape and fill the khachapuri
- Combine the two cheeses in a bowl. Mash in the egg to completely incorporate.
- Lightly flour a work surface. Turn out the dough onto the surface, dividing in half. Form each into a round; set one aside. Use a rolling pin to extend a piece of dough to be about ten inches across. Lift it onto parchment paper. Repeat with the other piece of dough, either fitting onto the same parchment or a second piece.
- Spoon half the cheese mixture into the middle of a bread sheet, spreading out to about an inch from the edge. Fold the bare edge over to meet the cheese, shaping it into a cheese canoe, pinching the ends together and twisting to seal. Repeat with the second half.
- Preheat oven at 450-degrees and place pizza stone in oven to heat up. Let khachapuri rise for 30 minutes.
- Carefully pull out the pizza stone. Use parchment to lift khachapuris onto the stone. Bake for 12 minutes. If adding the traditional cracked egg to top each piece, then do so now. In any case, turn around khachapuri and bake for another 4 minutes. Crust should be browned with cheese fully melted.
- Let set for 10 minutes. If desired, add chopped basil, red pepper flakes, or other herbs. Serve!
OM NOM NOM!
Notes
Bready or Not: French Rolls Mixed in the Bread Machine
These French Rolls Mixed in the Bread Machine take some planning–including awakening the starter a day ahead of time–but are well worth the effort due to the sheer deliciousness.
This is one of those recipes that isn’t a huge time drain, but does require work in little bursts. Begin the starter. Get the rest of the dough going. Do another rise. Shape the rolls and rise a third time. Bake.
Also, just like the real thing in France, these are intended to be eaten fresh. However, that’s no big problem so long as you have room in your freezer. Freeze extra rolls the day they are made, and they’ll thaw and heat later and still be amazing.
This recipe is modified from Making Artisan Breads in the Bread Machine by Michelle Anderson, which I highly recommend to any bread machine owners. [affiliate link]
Bready or Not: French Rolls Mixed in the Bread Machine
Equipment
- bread machine
- kitchen scale
- plastic wrap
- parchment paper
- basting brush
Ingredients
Starter (make 12 to 18 hours ahead)
- 1 1/4 cups bread flour
- 1/4 cup whole wheat flour
- 3/4 cup lukewarm water 100-110-degrees F
- 1/8 teaspoon active dry yeast
Dough
- 3/4 cup lukewarm water 100-110-degrees F
- 1 3/4 teaspoon sea salt
- 3 cups bread flour plus more for work surface
- 1/2 teaspoon active dry yeast
- nonstick spray or olive oil
Finish
- 1 large egg
- 1 Tablespoon water
Instructions
Make the starter
- In the bucket of a bread machine or in a separate pitcher, stir together all of the starter ingredients until combined. Cover the top with plastic wrap and let set to rise at room temperature for 12 to 18 hours.
Make the dough
- If the starter didn’t rise in the bread machine, place it there now and add the additional water, salt, flour, and yeast. Start the dough cycle.
- Once the full cycle is done, apply nonstick spray or olive oil in a large bowl. Gather the dough into a ball and place it in the bowl, flipping it to completely coat. Cover with plastic wrap and let rise until it doubles, about an hour. Prepare one or two large baking sheets with parchment paper.
- Weigh the dough and then turn it out in a lightly floured work space. Determine the desired size of rolls; for standard dinner-sized ones, twelve is ideal. Divide the dough accordingly, forming into balls by tucking the lumpier bits and seams underneath. Fill a saucer with water to dab fingertips to make smoothing the dough easier. Space rolls out on prepared pan(s). Lightly cover with plastic wrap.
- Let rolls rise about 45 minutes. They should puff up. Preheat oven at 450-degrees.
Make the egg wash
- Whisk together the egg and water. Remove and discard plastic wrap from rolls. Brush egg wash over the rolls.
- Bake until golden brown, about 12 to 15 minutes. Rolls should sound hollow when tapped. They are best eaten hot the day they are made, but if frozen promptly, they will reheat later for same-day eating and still taste delicious!
OM NOM NOM!
Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine
The blog is called Bready or Not, and today we’re decidedly bready with these Buttermilk Bread Rolls that are conveniently made in the bread machine!
I can make bread by hand or use my KitchenAid, but the bread machine is my favorite way to mix dough. I never use it for the full baking process.
This dough is soft and dreamy to work with. Buttermilk is great for baking because it not only adds dairy to enrich the dough, but acid that causes a chemical reaction resulting in a tender crumb and great flavor.
If you don’t keep buttermilk around, no problem: look at the Note at the bottom of the recipe for advice on how to create soured milk as a substitute. I should also add that powdered buttermilk, which is reconstituted with water, also works well in recipes, though I haven’t tried it with this one in particular.
These sandwich-sized rolls are great to eat fresh, and like so many breads, is also fantastic to freeze. Throw them in a gallon freezer bag and then thaw a roll as needed in the coming weeks.
Bready or Not Original: Buttermilk Bread Rolls in the Bread Machine
Equipment
- bread machine
- food scale
- parchment paper
- baking sheet
Ingredients
- 1 1/2 cups buttermilk lukewarm (100-110-degrees); can substitute soured milk, see NOTE
- 3 Tablespoons unsalted butter melted
- 2 Tablespoons white sugar
- 1 teaspoon sea salt
- 3 3/4 cups bread flour
- 2 1/4 teaspoon instant dry yeast
Instructions
- Place all of the ingredients in the bucket of a bread machine. Start on DOUGH cycle. Set out a baking sheet with parchment paper.
- When the cycle is done, weigh the dough on a food scale. Divide it by six to create large sandwich rolls. Split up the dough, using hands form nicely rounded balls, with any rough bits tucked underneath. Place spaced out on baking sheet. When all of the rolls are formed, cover with plastic wrap or a towel to rise in a warm place until puffed, about 45 minutes.
- Preheat oven at 350-degrees. Uncover the rolls and bake them for about 25 minutes. They should be golden brown and sound hollow when tapped. A digital thermometer discreetly plunged into the center should read about 190-degrees.
- Cool rolls for at least 20 minutes before slicing open. Store in a sealed bag for up to 3 days. Rolls can also be frozen for later enjoyment.
OM NOM NOM!
Notes
Bready or Not: Swedish Cinnamon Rolls in the Bread Machine
Cinnamon Rolls in most any form are awesome. This version, with a top of crusted Swedish Pearl Sugar, is wonderfully crunchy and not as hardcore-sweet as frosting variations.
First of all, I know people are already asking: what is Swedish Pearl Sugar? It’s sugar that consists of large granules that hold their shape while baking at moderate temperatures. No, you cannot substitute with regular sugar or even turbinado sugar. Pearl Sugar is unique.
I like Lars’ Own brand. I get it off of Amazon, and you can, too. [affiliate link] I have a number of other recipes on Bready or Not that utilize Pearl Sugar as well. I can help you use up that bag!
So, enough about the sugar. The recipe here is written for the bread machine, but of course, modify to make it in a stand mixer or by hand. This is an enriched dough, meaning it has eggs and butter, so expect it to have a yellow tint.
The baked-up rolls are divine little swirls that are incredibly fun to unspool. The Pearl Sugar adds a satisfying crunch in contrast to the soft, buttery bread.
This is a great recipe for a special breakfast or dessert–but do keep in mind that they are best eaten within a day. After that, they get stodgy, but they are still edible. I highly recommend freezing some rolls very soon after baking, as they will thaw later as if they were just made!
Bready or Not: Swedish Cinnamon Rolls in the Bread Machine
Equipment
- bread machine
- large baking sheet
- parchment paper
Ingredients
Dough
- 1 1/2 sticks unsalted butter 3/4 cup
- 1 cup milk
- 1/4 teaspoon sea salt
- 1/4 cup white sugar
- 3 cups all-purpose flour
- 1 teaspoon cardamom
- 2 1/4 teaspoons dry yeast one packet
Filling
- 2 Tablespoons unsalted butter softened
- 3 Tablespoons white sugar
- 1/2 Tablespoon ground cinnamon
Glaze
- 1 egg room temperature, lightly beaten
- 1/4 cup Swedish pearl sugar
Instructions
- Melt butter on the stove top or in the microwave. Add milk and heat until they are lukewarm. Place in bread machine. Add sugar, salt, flour, cardamom, and yeast. Begin dough cycle on machine. Check on dough as it mixes, adding more flour or milk, if needed. Let it complete its first rise.
- Line a large baking sheet with parchment paper.
- Lightly flour a surface. Dump out dough and roll it out into a rectangle about 1/3″ thick. Spread softened butter all over the surface. Stir together the sugar and cinnamon, then sprinkle it over the butter. Roll the dough up to form a long log.
- Use a sharp knife or a piece of unwaxed dental floss to slice up 12 individual rolls. Set spaced out on prepared pan. Cover with plastic wrap or a towel to rise for 30 minutes. In the meantime, preheat oven at 425-degrees.
- Brush beaten egg atop rolls. Sprinkle them with pearl sugar. Bake for 12-15 minutes, until golden brown. A digital thermometer in the middle of a center roll should read over 190-degrees. Cool for at least 15 minutes before eating.
- Swedish Cinnamon Rolls are best eaten within a day. If promptly frozen, they will keep for a prolonged period–just eat them soon after thawing.
OM NOM NOM!
Bready or Not: Soft Breadsticks from the Bread Machine
Soft Breadsticks are so very cozy and comforting. They are even better when they are easy to make from-scratch at home, thanks to a bread machine.
These are truly classic breadsticks. Doughy. Buttery. Just a touch of cheese on top.
Season these however you want. Italian seasoning is great; I have Penzey’s pizza seasoning around, and I found it delicious in this recipe.
Sometimes I try to be precise with bread recipes when it comes to the baking stage–I pull out my food scale and weigh each round to get equal rolls. Not so here. I just wanted things that were, generally, in stick form.
If you have any leftovers, the sticks do keep well for two days at room temp, or you can freeze them for later. Just wrap them in foil to reheat in an oven or toaster oven.
Modified from the fantastic cookbook Making Artisan Breads in the Bread Machine by Michelle Anderson, available at Amazon, Bookshop, and other stores. [affiliate links]
Bready or Not: Soft Breadsticks from the Bread Machine
Equipment
- large baking sheet
- parchment paper
- pastry brush
Ingredients
- 1 1/4 cups lukewarm water (100-110 F degrees)
- 2 Tablespoons olive oil
- 1 Tablespoon white sugar
- 1 Tablespoon dry Italian seasoning or pizza seasoning
- 1 1/2 teaspoons sea salt
- 3 3/4 cups bread flour plus more for the work surface
- 2 1/4 teaspoons instant dry yeast
- 2 Tablespoons melted butter
- 1/4 cup grated Parmesan cheese or Grana Padano
Instructions
- Follow ingredient order for your bread machine; for most, that means liquids first. Place water, oil, sugar, seasoning, and salt in the bread machine bucket. Add the flour and the yeast. Start the machine on DOUGH cycle.
- Check on the dough as it mixes, if possible, and add a touch more liquid or flour as necessary. Dough should be soft and plush.
- Prepare a large baking sheet with parchment paper. Once the dough cycle is done, transfer the dough to a clean, floured work surface. If equal breadsticks are desired, use a food scale to weigh the dough and divide–or simply pat out the dough and use a pizza cutter or bench knife to slice the bread into stick form. Transfer them to the baking sheet. Cover them with plastic wrap or a towel and let them rise for another 45 minutes to an hour, until nicely puffed.
- Preheat oven at 350-degrees.
- Bake time will vary dependent on their size. If about 12 breadsticks are on the sheet, bake for about 12 minutes. Pull out of oven briefly to brush on melted butter. Sprinkle cheese all over top. Place breadsticks back in oven to bake for another 3 to 5 minutes, until sticks are more golden and cheese is melted.
- Eat breadsticks warm. Store any leftovers in a sealed plastic bag at room temperature for up to 2 days. They can also be frozen for later enjoyment.