Dinner Roll Recipe with Dates and Blue Cheese
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A yeast-raised blue cheese dinner roll recipe with dates, rosemary, and sea salt. A basket of these homemade dinner rolls adds a warm, freshly-baked touch to dinnertime, enhancing gatherings both big and small.
What Inspired This Dinner Roll Recipe?
When it comes to cheese preferences, blue cheese definitely ranks at the top of my list. Stilton, Gorgonzola, Roquefort, Cabrales, Danish Bleu Cheese…I love them all. During one of our cheese lectures at Le Cordon Bleu London, we sampled a blue cheese that had been aged in the refrigerator for more than a year! Some of my classmates weren’t terribly anxious to try this mouldy manifestation, but I thought it was the best cheese we tasted all night.
I am particularly fond of adding cheese to my bread doughs, and blue cheese is no exception. (If you haven’t already, be sure to try my blue cheese bread with raisins and walnuts, or this pear and hazelnut bread with blue cheese, or these blue cheese, leek, and walnut hand pies.) I love that cheese pairs equally well with both savory ingredients (such as herbs and olives) as well as sweet ingredients like honey, pears, raisins, apples, and figs. In this dinner roll recipe, I’ve used dried pitted dates to create a sweet contrast with the sharp, pungent blue cheese.
Key Ingredients
- Blue Cheese – I chose Gorgonzola for this batch of blue cheese rolls, but a cheese such as Stilton will also work nicely. If you don’t like blue cheese, you can substitute another cheese, such as cheddar, asiago, or gruyère.
- Flour – You can use all purpose flour, bread flour, or a mix of both. You can also experiment with other flours, such as whole wheat. See my guide to flour for suggested combinations, as well as US to UK conversions.
- Oil – Herbs de Provence oil adds depth of flavor to these dinner rolls. (It’s also nice to have on hand for both baking and savory cooking!) However, olive oil will work just as well. Or, try another herb-infused olive oil, such as basil oil.
- Yeast – For convenience, I typically use instant yeast (fast-acting yeast) to develop my bread recipes. If you want to use active dry yeast, allow time for the yeast to prove in warm water before combining it with the other ingredients.
- Dates – Look for dried dates, or use the half-bag left over after baking date balls or date and apple bars. Make absolutely sure you are using pitted dates—you don’t want hard pits in your finished rolls.
- Rosemary – You’ll need about one tablespoon of chopped fresh rosemary for the dough, plus more to garnish. If you don’t have fresh rosemary on hand, try adding fresh thyme leaves to your dough instead. I do not recommend using dried herbs in this recipe; they lack flavor and color and won’t add much to the finished rolls.
- Sea Salt – A sprinkling of sea salt adds a savory note that complements the sweetness of the dates. It also provides a crunchy texture. You can use flaky sea salt or coarse sea salt, or omit if you don’t like the salty-sweet combo.
Recipe Tips, Tricks, and Variations
- Add nuts. For a crunchy element, add a few tablespoons of chopped nuts, such as walnuts or pecans. To incorporate, knead the nuts in along with the dates, cheese, and rosemary, then proceed with the recipe as written.
- Use a scale. Scaling the dough is important in order to achieve uniformity in the size and shape of your dinner rolls. If you do not own a kitchen scale, I highly suggest purchasing one. Kitchen scales are inexpensive and readily available via Amazon, or in any houseware, grocery, or big box store. Baking by weight is far more accurate than using measuring cups. Using a scale also means less food waste, and there are fewer dishes to wash, too.
- Take a rustic approach. If you do not have a kitchen scale (and do not mind “rustic” rolls of varying shapes and sizes!) you can estimate the size of each ball of dough. Or, shape the dough into a loaf rather than individual rolls. To do so, form the dough into a ball following the first rise. Prove on the parchment-lined tray for one hour, score as desired, and bake until golden brown. You will need to increase the baking time in order to bake one large loaf; it will take approximately 40-50 minutes in total.
Blue Cheese, Date, and Rosemary Dinner Rolls
- Total Time3 hours, 15 minutes (including rise time)
- Yield15-16 dinner rolls 1x
A yeast-raised dinner roll recipe with blue cheese, dates, rosemary, and sea salt.
Ingredients
240 milliliters lukewarm water (1 cup)
7 grams instant yeast (2 teaspoons)
25 grams granulated sugar (2 tablespoons)
400 grams flour (3 1/8 cups)
15 milliliters Herbs de Provence oil or olive oil (1 tablespoon), plus more for brushing and coating
1 teaspoon kosher salt
120 grams blue cheese, such as Stilton or Gorgonzola, crumbled (4 1/4 ounces; about 1 cup)
90 grams pitted dates, chopped (3/4 cup; about 11-12 whole dates)
1 tablespoon fresh chopped rosemary, plus more for sprinkling
Coarse sea salt, for sprinkling
Instructions
Line a half-sheet rimmed tray with baking parchment. Set aside.
In a large bowl, combine water, yeast, sugar, flour, oil, and salt. With a bench scraper, work the ingredients together until a soft, shaggy dough forms.
Turn dough out on a lightly floured countertop. Knead by hand until soft and elastic, about 8-10 minutes.
Knead the blue cheese, dates, and rosemary into the dough.
Shape dough into a ball. Place in an oiled mixing bowl and drizzle the dough with more oil.
Cover bowl tightly with clingfilm/plastic wrap. Let stand in a warm place for 1-1 1/2 hours, or until dough doubles in size.
Punch dough down.
Scale dough** into 50-60 gram portions. Roll or shape as desired.
Arrange on prepared tray.
Loosely cover with clingfilm/plastic wrap and allow to rise until dough doubles in size, about 1 hour. During the final few minutes, preheat oven to 390° F (200° C ).
Brush with olive oil. Sprinkle with chopped rosemary and coarse sea salt.
Bake in preheated oven for 25 minutes, or until nicely golden brown. Transfer to a wire rack to continue cooling.
Serve warm or at room. Store leftovers in a bread bag at room temperature for up to 1 day.
Notes
*Herbs de Provence oil adds extra depth of flavor to these dinner rolls. It’s also a nice kitchen staple to have on hand for both baking and savory cooking. However, olive oil can easily be substituted here.
**If you do not own a kitchen scale, I highly suggest purchasing one. Scaling your dough is important in order to achieve uniformity. Kitchen scales are inexpensive and easily purchased via Amazon, or in any kitchen or housewares store.
Make-Ahead and Storage Suggestions
These dinner rolls are best enjoyed on the day they are made. Store leftovers in a bread bag at room temperature for up to one day.
To freeze: Homemade bread rolls can also be frozen. Wrap individual rolls in a layer of clingfilm/plastic wrap, followed by a layer of foil, and freeze in a plastic storage bag for up to three months.
Other Bread Recipes You Might Enjoy
Everything Bagel Bread
Rustic Cheese and Olive Bread
Blue Cheese Bread
Pear and Hazelnut Bread
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
