Blue Cheese Pull Apart Rolls

Ingredients for 18 rolls servings

1 tablespoon active dry yeast
1 tablespoon granulated sugar
1 cup milk, warmed
2 1/4 cup all-purpose flour
2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
1 teaspoon fine sea salt
6 tablespoon butter, divided (plus extra for pan)
1 egg, room temperature
1 4.4 oz package Castello® Extra Creamy Danish Blue cheese, crumbled

Blue Cheese Pull Apart Rolls


In a medium bowl, add the yeast and sugar and mix together. Gently pour the milk over the yeast and let it sit for 10 to 15 minutes. The yeast will activate and foam up.
Preheat oven to 375°F. Butter a 12-inch cast iron skillet with 1 to 2 tablespoons of butter.
Add the flour, xanthan gum, baking powder and salt to the bowl of a stand mixer and mix on low to incorporate the ingredients.
In a small microwave safe bowl, melt 4 tablespoons of the butter. When the butter is melted, whisk in the egg. Pour the mixture into the proofed yeast (it should be very foamy by now) and gently stir to combine.
Turn the mixer on low and pour the wet ingredients into the dry ingredients. When all the liquid is added, turn off the mixer and scrape down the sides and bottom of the bowl. Turn the mixer back on to a medium low speed and mix for two minutes. (The dough with be more like cookie dough than bread dough.)
Use a s to scoop the dough into the prepared pan. You should make around 18 dough balls.
Melt the remaining butter and brush over the tops and sides of the rolls. Cover the whole pan with plastic wrap to trap in heat and place on top of the pre-heating oven to rise for 1 hour. (If you prefer to keep your oven off, let the rolls rise in a warm, non-drafty place.)
When the rolls are done rising, remove the plastic wrap and top the rolls with the crumbled blue cheese.
Bake at 375°F for 20 to 25 minutes or until the rolls are cooked through.

Recipe courtesy of What the Fork Food Blog.

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