Recipe Link: Cheese stuffed Rolls

I LOVE bread, like, REALLY. LOVE. BREAD! I'm thankful I have fairly decent self control or else it might not be a good thing.

A few months ago I found a new blog that I've had fun visiting called Yammie's Noshery. She also has another blog called Yammie's Glutenfreedom. And get this..she's only 20 years old...her recipes and photos are amazing and she is great at writing. She's also got some great tips for taking photos even of food...which maybe I should take time to read about. 

Anyways...when somehow browsing her blog, or maybe I was on Pinterest, I don't know, but somehow I came across her recipe for Peeta's Stuffed Cheese Buns. They looked to die for. I had some leftover shredded mozzarella cheese from my Pampered Chef Party on Monday so I thought I'd give these a try. Oh my goodness...they were every bit amazing and I think I need to lock myself out of the kitchen so I don't eat more. I'll post a link to her recipe page so you can go there and get the actual recipe but I'll share my photos and instructions. You could really make it simple and buy store bought bread dough, but these don't really take that long to make. 

Mine aren't near as pretty and "posed" as hers are, but I just didn't have time to "stage" my food...lol. 

 I used my Kitchenaid mixer to go through the entire process of kneading the dough. To speed up rising time, I warm my oven to 200 then turn it off. I covered the mixer bowl with a towel and placed in the warm oven till it was done rising...about 20 minutes. Then divided the dough. I made 12 pieces, but probably could have made them a little smaller.

Taking each piece of dough, roll it into a ball and then make a "well" in the center. Fill with cheese (I just had shredded) and then begin folding the dough back over the cheese making sure you seal it well. I formed it back in to a ball and placed on a greased baking sheet.

  Sprinkle buns with whatever cheese you want. I had cheddar and parmesan so that is what I used. Preheat your oven to 375. Place rolls in oven and back 12-15 minutes. Mine baked for 15 minutes and then I turned the broiler on to brown the cheese and tops of buns a bit. I didn't have anymore butter to brush over the tops of the buns to make them pretty. 

Check out all that gooey cheese. These were so good and well worth it. I do think they'd be best eaten warm or reheated a bit. not sure how good cold cheese in a cold bun will be. Enjoy!


With Joy UNquenchable,