These pull apart stuffed bread rolls make us wish we made bread rolls everyday. Jump to the Brie Stuffed Pull Apart Bread Rolls Recipe or read on to see our tips for making them.
These rolls are naturally sweetened with honey, soft inside, and because you know we can’t do anything “normal” they’ve got a slice of creamy brie cheese and fresh herbs in the middle. You will need to let the dough rise for 1 hour, but after that, they are no-knead, easy bread rolls!
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How to Make No-Knead Bread Rolls Stuffed with Brie Cheese
These really are easy to make. The hardest part is making sure you have enough patience to wait an hour for them to rise. Other than that, they’re a cinch!
Start by dissolving honey into milk and olive oil. Stir in yeast and flour then cover the pot and wait about an hour until the dough doubles in size. After an hour, stir in more flour, baking soda, baking powder, salt, and lots of fresh herbs — I like a combination of rosemary and thyme.
When the dough comes together, form it into mini balls. Since we love pulling the bread apart, we add three of the mini balls into each muffin cup. This way, when they are baked they are just begging to be pulled apart!
Oh, and let’s not forget that it’s a good idea to sneak in a piece of brie cheese into the middle before baking. Not bad, right? So simple and can you even begin to imagine your family and friends faces when you come out with a big basket of these rolls!? Winner!
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Brie Stuffed Pull Apart Bread Rolls
These soft and stuffed no-knead dinner rolls will fly off the plate. Only one hour is required for rising, but nothing else. No kneading is required!
You Will Need
2 cups (470 ml) milk, reduced fat or whole milk
1/3 cup (115 grams) pure honey
1/2 cup (120 ml) olive oil
4 1/2 cups (585 grams) all-purpose flour
1 package active dry yeast (2 1/4 teaspoons)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon finely chopped fresh herbs, such as rosemary or thyme
2 teaspoons fine sea salt
6 ounces (170 grams) brie cheese, cut into 18 cubes
1 tablespoon melted butter, optional
- Make Dough
1Add the milk, honey, and olive oil to a 3-quart saucepan. Place over medium heat and cook, stirring often until the honey dissolves into the milk and oil.
2Remove from the heat and let cool until you can place the tip of your finger into the liquid and hold it there for a bit, without feeling like it’s too hot. (The liquid should be between 90 and 110 degrees F).
3Stir in 2 cups of the flour and the yeast. Cover and let rise until doubled in size, about 1 hour.
4Stir in the remaining 2 1/2 cups of flour, the baking soda, baking powder, herbs and the salt.
- Form Rolls
1Heat the oven to 400 degrees F and lightly grease 18 muffin cups with olive oil.
2Roll dough into 1-inch balls — you will need 54 balls to make 18 rolls. Place three balls into each muffin cup. Push 1 cube of cheese into the middle of each filled muffin cup, pushing most of it under the tops of the dough balls.
- Bake Rolls
1Bake the rolls until golden brown, 16 to 20 minutes. Remove from oven then push any cheese that has overflowed onto the muffin tin back on top of the rolls.
2Cool about 10 minutes in the pan then transfer to a cooling rack and cool completely. Serve with a little melted butter brushed on top.
This is my second time making bread (the first was your delicious foccaccia). They turned out amazing..only half of them made it to the cooling rack as we ended up eating them hot with butter. A really easy recipe that I’ll definitely be baking regularly. Thank you!
I made these today, and they’re very nice. Just a couple of things – this is a very wet dough. If someone isn’t a seasoned bread maker, it might be helpful to add some instructions for how the dough should look during mixing, and tips for handling wet dough. I tried mixing by hand, and it was just soupy, so I switched to the stand mixer with a dough hook, and let it run for a good ten minutes before the dough started to come together. I used water on my hands during the shaping, and had much better results than floured hands might’ve given. Other than that, this was an easy, delicious recipe. Thanks!
Do you think the texture may change if I reduce sugar?
It may, but the recipe is pretty flexible. You should give it a try.
The ingredient list doesn’t even include sugar…. (though the instruction say to add it as part of the first step)
Hi Joe, you are absolutely right. The sugar should have been honey in the recipe instructions. Fixed 🙂
Was looking for recipe ideas and your website popped up. I haven’t made anything yet but you are combining some interesting things – and not too complicated. I’ll be looking here again!
Loved your rolls. Avid bread maker, they will be a standard!
Any recommendations if one wants to make these a day or two before Thanksgiving in regard to the best way to keep these little guys fresh? 🙂 I work retail and work up to 10pm the day before Thanksgiving! 😛 Limited amount of time right around “day of” :).
Hi there, Sure! After baking, cool the rolls completely then cover them tightly with plastic wrap, foil or place into an airtight container. If you slide that into the fridge then they should stay fresh 2-3 days. Once you’re ready to serve, heat your oven to 350F and warm them up.
I just made dinner rolls and I am in love with the recipe – until I see yours and they have brie and rosemary! Oh wow, that is an amazing combo!
Oh my, you can see that little pat of butter in the photos… just looking all nice and “buttery”. And you’re obviously killing me with the brie. So yummy!!! My hubby and I rarely ever bake either, and now your making me want to get in the kitchen with him this weekend. Bread, for whatever reason, is something we always do together. 🙂
We love that! Now, we’ll be thinking of you both making bread this weekend. So cool!
Haha, it’s so true. I always mean to make my own bread, but it just never ends up happening.
This looks fantastic by the way, I definitely want to make these sometime!
I know! Wish we did it more often!
Anything that is bread stuffed with cheese is a winner in my book!
definitely want to try these – did you use regular yeast or rapid-rise? Thanks
I made our old family recipe for Parkerhouse Rolls yesterday for company – went with slow roasted brisket, roasted garlic mashed potatoes and sauteed broccoli
We used Red Star Active Dry yeast.
One of my favourite bread recipes is a rosemary beer bread that is so simple, but so impressive. Homemade bread is actually not as hard as it seems and you’re reminding me I should do it more often! These look great!
Rosemary beer bread sounds wonderful!
Nooo, don’t leave out the brie! I bake bread when I have the time, but I’m always on the look out for easier recipes too. These sound perfect.
Thanks and don’t worry, we’ll always add more brie!
Oh, I will have to try these! You and I were certainly thinking the same way this week! Love the simplicity and the flavors!
I know! Great minds think a like, right 😉