This month the Bread Bakers are baking up Stuffed Bread! I almost forgot to look at the theme for this month so I was running a little bit behind. I needed something that was easy to make and that could double as dinner. This was hard to do! I searched for stuffed breads on Google and on Pinterest. I couldn’t find one that I liked so I took a bread I knew I could stuff and put in my own filling! I started with a crunchy and salty pretzel roll. They are one of my absolute favorite rolls and I paired them with something I love to have stuffed in my soft pretzels…jalapenos and cheddar! Making these pretzel rolls was fairly easy. They only require one rising so they take around 2 hours total, including rising time, instead of 3 or 4 hours which is usually the time it takes for bread to rise. Once the bread had risen and I cut it into 18 pieces, I flattened each piece in order to stuff it. I placed chopped jalapenos and shredded cheddar cheese in the middle of the dough ball. Then I pinched the edges together, then wrapped the pinch parts together and pinched them again at the bottom. You can seal these however you see fit but I found that this worked well and didn’t let any of the cheese fall out.
The pretzel rolls are boiled and then baked. They turn a golden brown on the outside. These rolls have a crunchy exterior and a soft interior filled with the cheese and spicy jalapenos. They are delicious and perfect as an appetizer, a snack, or even for a quick dinner.
- 1 c. lowfat milk
- 2 T. unsalted butter
- 2 T. brown sugar
- 1 packet of rapid rise yeast
- 1 T. kosher salt
- 3-4 c. all purposed flour
- 1 c. baking soda
- 1 egg, lightly beaten
- Sea Salt
- 3 T. jalapenos, chopped
- ¼ c. cheddar cheese, shredded
- Place the milk and butter in a microwave safe bowl. Heat for 1 minute or until just warm.
- Pour the milk mixture into a large bowl along with the brown sugar and yeast. Mix well.
- Add in the salt and 3 cups of flour and mix well. Turn the dough onto a flour dusted surface and knead for 5-7 minutes, working in an addition ¼ cup-1 cup of flour.
- Spray a large bowl with cooking spray. Place the dough in the bowl and turn once, coating with oil. Cover with a dish towel and allow to rise for 1½ hours or until doubled.
- Preheat the oven to 400 degrees. Spray two baking sheets with cooking spray.
- Turn the dough onto a cutting board and cut into 18 equal pieces. Gently press each piece flat.
- Place a few jalapenos and a sprinkle of cheese in the middle of each dough. Pinch the edges together and pull into a ball shape.
- In a large pot bring water and baking soda to a boil. Add the dough balls 5 at a time, boiling for 1 minute.
- Remove from the pot and place on prepared baking sheets.
- Carefully slice a small x shape on top of each roll, making sure not to cut to deep.
- In a small bowl beat the egg along with 1 tablespoon of water. Brush the tops of each with the egg wash and sprinkle with sea salt.
- Bake for 15-20 minutes or until the rolls are golden brown. Remove from oven and serve warm.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.
Links are also updated after each event on the BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. This month the theme is stuffed breads!
If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at email@example.com
Stuffed Breads from the Bread Bakers
Stuffed Breads from the Bread Bakers
- Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
- Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
- Cream Pan – Japanese Custard Filled Buns from Shireen at Ruchik Randhap
- Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
- Jam filled Danish Pastries from Holly at A Baker’s House
- No-Knead Apricot Sweet Rolls from Renee at Magnolia Days
- Baked Peas Kachori from Shilpi at SimplyVeggies
- Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
- Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
- Cheesy Pizza Wheels from Tara at Noshing with the Nolands
- Chicken Stuffed Casserole Bread from Vimala at Cooking Club
- Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
- Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
- Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
- Jamaican Meat Loaf from Kelly of Passion Kneaded
- Paneer Kulchi from Anshie at Spice Roots
- Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
- Russian Pirozhki from Mireille at Chef Mireille’s East West Realm
- Sri Lankan Seeni Sambol Buns from Pavani at Cook’s Hideout
- Stuffed Bazlama – Turkish Bread from Sneha at Sneha’s Recipe
- Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
- Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
- Tiganopsomo – Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
- Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha