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Dinner rolls with blue cheese? Yes, please!
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 bleu 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.
Dinner Rolls and Cheese: A Winning Combination
I am particularly fond of adding cheese to my bread doughs, and bleu cheese is no exception. (If you haven’t already, be sure to check out this yummy bleu cheese, raisin, and walnut bread recipe!) I love that cheese pairs equally well with both savory (such as herbs and olives) and sweet ingredients (pears, raisins, apples, figs).
In this dinner rolls recipe, I’ve used dried pitted dates to create a sweet contrast with the blue cheese. I chose Gorgonzola for this bake, but something like Stilton will also work.
Dinner Roll Tips & Tricks
This bread roll recipe offers plenty of room for creativity. If you don’t like blue cheese, you can substitute another cheese of your choosing.
If you don’t have fresh rosemary on hand, try adding a tablespoon of fresh thyme leaves to your dinner rolls instead. (I wouldn’t recommend using dried herbs in this recipe, but they will work if you don’t have access to fresh herbs.)
For a crunchy element, add a few tablespoons of chopped nuts, such as walnuts or pecans. Just knead them in along with the other inclusions, then proceed with the recipe as written.
Herbs de Provence oil really adds an 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. Or, try another herbed olive oil, such as basil oil.
Scaling the Dough
If you do not own a kitchen scale, I highly suggest purchasing one. Kitchen scales are inexpensive and easily purchased via Amazon, or in any kitchen, housewares, 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!
Scaling your dough is important in order to achieve uniformity in the size and shape of your dinner rolls. 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.
If you don’t own a scale, another option is to shape your dough into a loaf of bread rather than individual rolls. To do so, simply form your dough into a ball following the first rise. Prove on your parchment-lined tray for an hour, score as desired, and bake until golden. You will need to increase the bake time in order to bake one large loaf; it will likely take 40-50 minutes in total.
(But really…just buy a kitchen scale! I promise you won’t regret it!)
More bread recipes you might enjoy:
Everything Bagel Bread
Rustic Cheese and Olive Bread
And if you 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!
Bleu Cheese, Date, and Rosemary Dinner Rolls
- Total Time: 3 hours, 15 minutes (including rise time)
- Yield: 15-16 dinner rolls 1x
Description
These yeast-raised dinner rolls with bleu cheese, rosemary, dates, and sea salt make the perfect accompaniment to any meal.
Ingredients
250 milliliters lukewarm water (1 1/8 cups)
8 grams instant yeast (2.5 teaspoons)
2 tablespoons sugar
400 grams flour (2 cups)
1 Tablespoon Herbs de Provence oil* (plus more for coating the bowl)
1 teaspoon salt
120 grams blue cheese, such as Stilton or Gorgonzola (1 cup)
90 grams pitted dates, chopped (3/4 cup)
1 tablespoon fresh rosemary, chopped (plus more for sprinkling)
Coarse sea salt, for sprinkling
Instructions
In a large bowl, dissolve the instant yeast and sugar in the lukewarm water.
Sieve in the flour into the bowl, then add the oil and salt.
Use a bench scraper to combine the ingredients until a soft dough has formed.
Turn dough out on a lightly floured countertop. Knead by hand until dough is soft and elastic, about 8-10 minutes.
One by one, knead your inclusions (dates, cheese, rosemary) into the dough until well-incorporated.
Form dough into a ball and place in an oiled mixing bowl, drizzling the top of the dough in more oil.
Cover and let stand in a warm place for 1-1.5 hours, or until dough has doubled in size.
Punch dough down. Scale dough** into 60 gram portions, and roll or shape buns as desired.
Place buns on a parchment-lined baking tray. Loosely cover with clingfilm and allow to rise until doubled in size, about 1 hour. During the final few minutes, preheat oven to 200° C / 390° F.
Once proved, remove clingfilm and spritz buns lightly with water. (I use a basic spray bottle, like this.) Sprinkle with chopped rosemary and coarse sea salt.
Bake in preheated oven for 25 minutes, or until buns are nicely golden brown. Transfer to a wire rack and allow to cool completely prior to serving.
These dinner rolls are best enjoyed on the day they are made. Store leftovers in a bread bag at room temperature. They also freeze well.
Notes
*Herbs de Provence oil adds an 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.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread
