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!
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
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.
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 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.