Ingredients
The following ingredients have 4 Servings
- 2 cups (470 ml) milk, reduced fat or whole milk
- 1/3 cup (115 grams) pure honey
- 1/2 cup (120 ml) olive oil
- 4 1/2 cups (585 grams) all-purpose flour
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon finely chopped fresh herbs, such as rosemary or thyme
- 2 teaspoons fine sea salt
- 6 ounces (170 grams) brie cheese, cut into 18 cubes
- 1 tablespoon melted butter, optional
Instruction
- Add the milk, honey, and olive oil to a 3-quart saucepan. Place over medium heat and cook, stirring often until the honey dissolves into the milk and oil.
- Remove from the heat and let cool until you can place the tip of your finger into the liquid and hold it there for a bit, without feeling like it’s too hot. (The liquid should be between 90 and 110 degrees F).
- Stir in 2 cups of the flour and the yeast. Cover and let rise until doubled in size, about 1 hour.
- Stir in the remaining 2 1/2 cups of flour, the baking soda, baking powder, herbs and the salt.
- Heat the oven to 400 degrees F and lightly grease 18 muffin cups with olive oil.
- Roll dough into 1-inch balls — you will need 54 balls to make 18 rolls. Place three balls into each muffin cup. Push 1 cube of cheese into the middle of each filled muffin cup, pushing most of it under the tops of the dough balls.
- Bake the rolls until golden brown, 16 to 20 minutes. Remove from oven then push any cheese that has overflowed onto the muffin tin back on top of the rolls.
- Cool about 10 minutes in the pan then transfer to a cooling rack and cool completely. Serve with a little melted butter brushed on top.
