I love rolling different fillings into bread, for breakfast, lunch, dinner, or dessert. It tastes wonderful and the presentation is lovely. This recipe is from rhodesbread.com, I used their filling recipe for cream cheese onion filling in my homemade bread. These rolls would be great served with soup or salad, so delicious!
1/4 cup warm water (110°)
2¼ tsp (1 pkt) dry yeast
1½ Tbl sugar
1 cup warm water
1½ tsp salt
1 heaping Tbl shortening, softened
3¼ cups flour
Cream Cheese Onion Filling:
8 oz cream cheese, softened
1/4 cup butter, softened
1 cup French fried onions (French’s)
1 cup shredded parmesan cheese
1 Tbl poppy seeds
1 Tbl dried parsley flakes
1½ tsp garlic powder
In small bowl, sprinkle yeast into the 1/4 cup warm water and sprinkle sugar over yeast. In large bowl of mixer, combine the 1 cup warm water, salt, shortening (I softened shortening in microwave a few seconds) and 1 cup flour. Mix until smooth. Add the yeast, mix well. Add remaining flour. Knead. Turn into greased bowl, cover and let rise until double about 1 hour.
For the filling, mix cream cheese and butter. Add onion, parmesan, poppy seeds, parsley flakes, and garlic powder, mix until well combined.
Roll out dough on lightly floured surface into a 18″x12″ rectangle. Spread filling over dough. Roll up jelly-roll style, starting with a long side, pinch seams to seal. Cut into 12 slices about 1½” each. Place on Silpat lined perforated sheet or sprayed baking pan. Cover and let rise until doubled, about 30 minutes. Bake in preheated 350° oven for 15-20 minutes, or until golden.
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.