A recipe for soft, moist cheese rolls (ostebrud), – packed with mozzarella, cheddar and parmesan. Perfect alongside salads and soups, as a snack and as sandwich rolls.
They taste wonderful and keep fresh at room temperature. The rolls are well worth warming through in the microwave for about 20 seconds each, – or in the oven for 5 minutes at 200°C, – before they go into the oven I like to splash a little water over the top, which keeps them lovely and soft and moist.
These cheese rolls also freeze well, so you can take them out as needed.
Cheese Rolls (ostebrud)
A recipe for soft, moist cheese rolls packed with mozzarella, cheddar and parmesan.
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Ingredients
- 25 g fresh yeast
- 200 ml lukewarm water or sparkling water
- 400 g plain flour
- 2 eggs
- 50 g soft butter
- 80 g cheddar, grated
- 80 g mozzarella, grated use firm block mozzarella, not fresh
- 80 g parmesan, coarsely grated
- 1 tbsp sugar
- 1 tsp salt
- Milk or beaten egg, for brushing
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Method
- Dissolve the yeast in the water, – add the sugar and 1 egg and stir lightly to combine. (The second egg is used when the dough is brought together with the cheeses.)
- Add the salt along with a little of the flour, then stir in the rest of the flour a little at a time until all the flour is used up and worked into the dough.
- Add the butter in small pieces and knead the dough thoroughly, ideally in a stand mixer, until it comes away from the sides of the bowl, – this takes about 5-8 minutes at medium speed.
- Oil your hands lightly, take the dough out and tighten it slightly by folding the edges under into itself. Return the dough to the mixing bowl, cover the bowl with cling film and a tea towel, and leave the dough to rise in a warm place for about 1 1/2 hours.
- Take the dough out of the bowl, make a well in it, and add the last egg and all 3 cheeses.
- Now you more or less chop the filling into the dough. Using a dough scraper, fold the dough over on itself and chop it into smaller pieces. The filling will spill out – just scrape it back together with the dough scraper and press it into the dough again. Once the dough is well chopped up and the filling is worked into the small pieces of dough, press them together into one piece, preferably with a bit of height, so you can cut the rolls from the dough.
- Cut/chop 10-12 rolls from the dough and place them on 1-2 baking trays lined with baking parchment.
- Leave the cheese rolls to prove for about 30 minutes under a tea towel.
- Brush the cheese rolls with beaten egg or milk, then bake them in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes – depending on size. They should be nicely golden on top.I prefer to bake 1 tray at a time, – if you want to bake both at once, use the fan oven setting at about 190°C.
- Let the rolls cool slightly on a wire rack before packing them into bags.
Nutrition
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Også gode efter frysning og optøning i mikroovn
Hej Lisbeth
Dejligt – tak for feedback 🙂
Warm wishes, Dianna
Hej.
Vil man kunne erstatte noget af hvedemelet med grahamsmel ?
Hej Michelle
Det kan du sagtens gøre, – 100-150 gram kan du sagtens erstatte:)
Måske der så er behov for en smule ekstra vand da de grovere mel suger mere væde til sig, – blot et par spiseskefulde eller 3:)
Warm wishes, Dianna
Hvor ser de bare gode ud! 🙂 Kunne man måske (på en eller anden måde) lave dem til hvidløgsbrød?
Tak for mega gode opskrifter!!!
Hej Charlotte
Det kan du sagtens, – jeg tænker at “hakke” en hvidløgsost, evt. med ekstra hvidløg og persille ind i dejen, sammen med samme mængde mozzarella som i opskriften (drop cheddar osten), det vil være super lækkert:)
Det er faktisk på min to-do at skulle prøve:)
Warm wishes, Dianna