Ingredients
For the Dough
3 cups all-purpose flour
1 cup warm milk
2 tablespoons sugar
2 teaspoons yeast
1 teaspoon salt
For the Filling
Cheese cubes, for stuffing
Instructions
In a large mixing bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Add the yeast, mix gently, and let the mixture sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready to leaven the dough.
Add the flour and salt to the yeast mixture. Stir until a rough dough forms. The dough will look shaggy and slightly sticky at first—that’s normal.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth, elastic, and soft. The dough should be slightly tacky but not sticky.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap.
Let the dough rise in a warm place for about 1 to 1½ hours, or until doubled in size. This slow rise develops structure and ensures a tender crumb.
Once the dough has risen, gently punch it down to release excess air. Divide it into equal portions, depending on how large you want your rolls. A standard size is about 10–12 rolls.
Roll each portion into a smooth ball.
Flatten each dough ball slightly in your hand. Place a cheese cube in the center, then carefully wrap the dough around it, pinching the seams tightly to seal. Make sure the cheese is completely enclosed to prevent leaking during baking.
Roll gently between your palms to create a smooth, sealed ball.
Place the filled rolls seam-side down on a greased baking tray or in a baking dish, leaving a little space between them.
Cover and let them rise again for 30–40 minutes, until visibly puffy and touching each other slightly. This second rise is essential for ultra-soft rolls.
Preheat your oven to 350°F (175°C).
Bake the rolls for 20–25 minutes, or until lightly golden on top. The rolls should feel soft when pressed and smell rich and yeasty.