Fresh Herb & Cheese Bread Rolls

Traditionally, smoked salmon is served on thin seeded bread or blinis, but we decided to take it to the next level with fun and festive bread rolls stuffed with cream cheese and fresh herbs. Crispy on the outside and moist on the inside, these easy and elegant breads are great for entertaining. Best prepped in advance as they demand time and care.

Ingredients

Serves 12 bread rolls

For the bread rolls

1 tsp dry yeast
1 tsp brown sugar
1 cup lukewarm water
2 cups all-purpose flour
1 tsp salt
1 tsp olive oil
1 egg
Fresh thyme

For the filling

1/2 cup mascarpone
1/2 cup philadelphia (or other cream cheese)
Freshly chopped dill, thyme and chives
1/2 cup grated cured cheese of your choice (parmesan, pecorino)
Freshly ground black pepper

Directions

How to make the fresh herb & cheese bread rolls

1. In a small bowl, dissolve the yeast and brown sugar in lukewarm water (make sure it’s not hot as this could cancel out the effect of the yeast). Leave it for few minutes until it starts making bubbles.

2. In a large bowl, combine 1 cup of flour with the yeast mix. Cover with foil and let it rest for 20 minutes.

3. Add the other cup of flour, salt, olive oil, the egg and some thyme leaves and mix until a uniform dough forms. It might appears very sticky, add more flour little by little as we want the dough to stay sticky.

4. Knead for 5 minutes then cover with a kitchen towel, place it in the turn off oven for an hour and a half to let the dough double in size.

5. Meanwhile, mix the filling ingredients. Butter your muffin moulds and set aside.

6. Once the dough has doubled in size, add flour to the work surface and gently flatten the dough (do not press too much) using a rolling pin. You want to shape it into a large rectangle.

7. Spread evenly the herbs and cheese mix all over the surface of the dough.

8. Roll the dough over from the larger side and cut into pieces of about 2 inches (6 cm) in width.

9. Place them into the muffin moulds. Leave to rest for 30 minutes with a kitchen cloth on top. Meanwhile, turn on the oven to 400F (205C).

10. Bake for 20 to 25 minutes at 400F (205C).

11. Once cooked, remove from the moulds and let them cool down for about an hour. Serve with smoked salmon.