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Grilled Veggie & Cheese Stuffed Rolls Yum
Grilled Veggie & Cheese Stuffed Rolls
Course breads
Cuisine american
Prep Time
30 minutes

Cook Time
30 minutes
Passive Time 120 minutes
Servings
rolls
Ingredients
For the Dough:
  • 3 cups whole wheat flour
  • tsps yeast
  • 2 tbsp sugar
  • cups water
  • 1 tsp salt
  • 3 tbsps vegetable oil
  • ¼ cup sourdough Starter – , before feeding (skip this ingredient if you don;t have it, add a few more tablespoons of flour to adjust the dough’s consistency)
For the Filling:
  • 4 oz cream cheese – ., softened
  • ½ cup Mozzarella Grated
Course breads
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
rolls
Ingredients
For the Dough:
  • 3 cups whole wheat flour
  • tsps yeast
  • 2 tbsp sugar
  • cups water
  • 1 tsp salt
  • 3 tbsps vegetable oil
  • ¼ cup sourdough Starter – , before feeding (skip this ingredient if you don;t have it, add a few more tablespoons of flour to adjust the dough’s consistency)
For the Filling:
  • 4 oz cream cheese – ., softened
  • ½ cup Mozzarella Grated
Grilled Veggie & Cheese Stuffed Rolls
Instructions
  1. Make the dough: Combine all of the dough ingredients in a stand mixer or food processor. Adjust the consistency of the dough by adding more water or flour to make a smooth and easy to work dough. I ended up adding 3-4tbsp of flour. Knead for 5 minutes and remove into a large greased bowl, cover and rest in a warm place for 1 hour or until doubled in volume.
  2. Oil your hands and divide the dough into 2 equal pieces. Keep one covered, while you work with the other. ( I froze one piece of the dough to use later).
  3. Pat one piece into a thin 8″x14″ rectangle on a lightly floured surface. Spread half the cheese and half the veggies even over the dough.
  4. Starting with a long side, roll the dough up loosely sealing the edges well. Pack and poke the roll a little to get a nice uniform shape. Slice with a sharp knife into 12 slices.
  5. Place in a greased 9″x13″ or 12″ square baking pan. Cover and let rise until nicely doubled, about 1 hour.
  6. Preheat the oven to 350°F.
  7. Bake the rolls for 25-30 minutes, until golden brown.
  8. Serve warm or at room temperature. Refrigerate the leftovers.
  9. I served the rolls with a Berry salad (Lettuce with chopped strawberries, blueberries and blackberries. Dressing is 1tbsp balsamic vinegar and 2tbsp olive oil seasoned with salt and pepper) and Watermelon-Mint Lemonade (Grind watermelon and lemon juice along with mint infused sugar syrup (equal parts sugar & water boiled for 3-4 minutes and then mint is added to infuse the flavor — strain and use as needed).
Recipe Notes

 

 

Here’re some pictures of making the stuffed rolls:

 

 

 

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