This recipe is almost fifty years old, it was a hit in the seventies and eighties

These delightful rolls are filled with a creamy ricotta, feta, and parmesan cheese mixture, offering a delicious savory treat.

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Cheese-Stuffed Bread Rolls

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Ingredients:

Dough:

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Ingredient Quantity
All-purpose flour 4 cups
Active dry yeast 1 packet (2 1/4 teaspoons)
Warm milk (110°F/45°C) 1 1/2 cups
Sugar 1/4 cup
Unsalted butter, melted 1/4 cup
Salt 1 teaspoon
Large egg 1

Cheese Filling:

Ingredient Quantity
Ricotta cheese 2 cups
Feta cheese, crumbled 1 cup
Grated Parmesan cheese 1/2 cup
Large egg 1
Chopped fresh parsley (optional) 1 tablespoon
Salt and pepper To taste

Topping:

Ingredient Quantity
Melted butter 2 tablespoons
Grated Parmesan cheese 1/4 cup
Fresh parsley, chopped (optional)

Instructions:

  1. Prepare the Dough: Activate the yeast in warm milk with sugar. Combine flour and salt in a bowl. Add melted butter, egg, and yeast mixture. Knead until smooth and elastic. Let rise for 1 hour.
  2. Prepare the Cheese Filling: Combine ricotta, feta, parmesan, egg, and parsley (if using) in a bowl. Season with salt and pepper.
  3. Assemble the Rolls: Divide dough into 20-24 pieces. Flatten each piece and fill with cheese mixture. Seal the edges to form balls. Place seam side down in a greased pan.
  4. Second Rise: Let the rolls rise for another 30-45 minutes.
  5. Bake the Rolls: Preheat oven to 375°F (190°C). Brush rolls with melted butter and sprinkle with parmesan cheese. Bake for 20-25 minutes, or until golden brown.
  6. Serve: Let cool slightly and enjoy warm!

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