Butter-Stuffed Dill and Gruyere Yeast Rolls
These yeast rolls get a cube of butter pressed into the center of each one before baking, so it melts straight into the dough as they bake. Fresh dill and gruyere cheese give them more flavor than a plain dinner roll. Start to finish is about two and a half hours, most of it hands-off rise time.
Equipment
Ingredients
- 1 ½ cups whole milk (warm divided)
- ¼ cup sugar
- 2 teaspoons active dry yeast
- 4 ½ cups flour (divided)
- 6 tablespoons butter (melted)
- 2 eggs
- 6 ounces gruyere cheese (finely grated)
- ½ cup fresh dill
- 2 teaspoons salt
- 4 tablespoons butter (slightly softened)
- flaky salt
Instructions
- In a small bowl, add ½ cup warm milk, sugar and yeast. Let stand until foamy, about 10 minutes. Add ½ cup flour to the yeast mixture.
- In the bowl of an electric mixer with a a dough hook, beat 6 tablespoons of melted butter, eggs and 1 cup of warm milk until combined. Add yeast mixture and mix. Add 1 cup flour, cheese, dill and salt. Beat until combined then add remaining flour beating until the dough comes together and pulls away from the side of the bowl, about 3 minutes. The dough should be sticky, if too sticky, then add a bit more flour.
- Spray a large bowl with cooking spray and place dough in the bowl, turning to get cooking spray on the top. Cover and let rise in a warm place until doubled. 1 ½ to 2 hours.
- Turn out dough onto a lightly floured surface and divide in half and shape into two balls. Let them sit covered for 10 minutes.
- Place parchment paper on a rimmed baking sheet.
- Divide dough into 25 pieces. Cut butter into 25 cubes. Place a cube of butter into the center of each piece of dough and form into a ball. Place them right next to each other on the prepared pan. Cover and let rise for 30 minutes.
- Preheat oven to 375º. Brush rolls with 2 tablespoons of melted butter and bake for 20-35 minutes until golden brown. Remove and brush with more butter and sprinkle with flaky salt.
Video
Barbara's Notes + Tips
- Baked rolls freeze well for up to 2 months in an airtight container or bag.
- Not sure if your yeast is still good? Add a pinch of sugar to the warm milk and yeast mixture; it should turn foamy within a few minutes.
- Use fresh dill, not dried. Dried dill is more concentrated and will overpower these.
Nutrition
Calories: 175kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 262mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
