Brie Stuffed Pull Apart Bread Rolls Recipe

These pull apart stuffed bread rolls make us wish we made bread rolls everyday. Jump to the Brie Stuffed Pull Apart Bread Rolls Recipe.

Brie Stuffed Pull Apart Bread Rolls Recipe

  

They’re 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!

How to Make Brie Stuffed Pull Apart Bread Rolls

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.

Dough after 1 hour.

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!

Adding the brie cheese

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 Recipe

Brie Stuffed Pull Apart Bread Rolls Recipe

  • PREP
  • COOK
  • TOTAL

These soft and stuffed dinner rolls will fly off the plate. Only one hour is required for rising, but nothing else. No kneading is required!

Makes approximately 18 rolls

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

Directions

  • Make Dough
  • Add the milk, sugar 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.

    Remove 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).

    Stir in 2 cups of the flour and the yeast. Cover and let rise until doubled in size, about 1 hour.

    Stir in the remaining 2 1/2 cups of flour, the baking soda, baking powder, herbs and the salt.

    • Form Rolls
    • Heat the oven to 400 degrees F and lightly grease 18 muffin cups with olive oil.

      Roll 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
      • Bake 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.

        Cool about 10 minutes in the pan then transfer to a cooling rack and cool completely. Serve with a little melted butter brushed on top.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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23 comments… Leave a Comment
  • Jenny March 31, 2018, 5:47 pm

    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!

    Reply
  • Esther April 4, 2014, 4:50 pm

    Do you think the texture may change if I reduce sugar?

    Reply
    • Adam April 10, 2014, 2:55 pm

      It may, but the recipe is pretty flexible. You should give it a try.

      Reply
  • kathy nelson September 22, 2013, 11:01 am

    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!

    Reply

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