Filipino Cheese Bread (Easy Cheese Rolls!)

Filipino Cheese Bread Rolls

This cheese-filled bread roll is another favorite bakery-style bread in the Philippines. I’m not entirely sure of its origin but I personally think that it’s inspired by our all-time favorite ensaymada. I mean it’s also buttery, cheesy, and sugary–three things that we Filipinos are so crazy about.

Why you’ll love this recipe

• The dough only requires one proofing and the rising time is faster than your regular dough recipe.
• The bread is pillowy-soft, luscious, and delicious.
• Made of simple bread ingredients that never fail to make the best softest yeast bread!

Bread Dough Ingredients

This dough is made with basic bread ingredients and it yields the softest and buttery bread. Not your typical bread if I may say so because it’s so, so good!

Here’s what you need to make it:

• Flour – using equal amounts of all-purpose flour and bread flour is a favorite technique of mine to create that lovely soft bread texture. You can use just one type if one or the other is not available.
• Instant Yeast – or rapid-rise yeast is needed which helps the dough rise faster.
• Milk – Use low-fat or whole milk. I use 2% milk.
• Egg Yolks – is the secret to a luscious, plush, and pillowy soft. Don’t tell anyone (wink!).
• Butter – use pure unsalted butter, the best you can find. This will define the overall flavor of your bread.
• Salt – not only gives flavor but helps properly develop the gluten in bread.

Types of Cheese

Any semi-hard mild-flavored cheese can be used as a filling for the bread. I used simple processed cheddar cheese and it worked wonderfully.

• Mild cheddar cheese
• Edam cheese – Queso de bola in Filipino
• Gouda cheese
• Monterey Jack or Colby
• Sandwich Cheese – roll into a log before using

What I don’t recommend are parmesan cheese (too hard) and mozzarella cheese (not enough flavor).

How to Make the Dough

And here’s how to make the softest yeast bread dough:

1. Proof yeast

To ensure your yeast activates, it’s advisable to proof it in warm milk. This step expedites the dough’s rising process. I have consistently used this method, resulting in consistently well-proofed dough. Whether you opt for instant or active dry yeast, I recommend proofing it as a precautionary measure to confirm its freshness before incorporating it into the remaining ingredients.

2. Combine the dry ingredients

Flour, salt, and sugar. You can go ahead and add the four cups of flour in one go. Then add more later on if the dough comes out very sticky.

3. Add yeast mixture and egg yolks to the flour

Incorporate the yeast mixture and egg yolks into the flour, gently stirring with a spatula until they are just blended. This step sets the stage for the dough hook to initiate the kneading process more smoothly.

4. Add the cubes of butter one at a time

Adding the butter gradually allows it to be evenly distributed throughout the dough. This gradual incorporation helps prevent clumps or uneven distribution of fat, which can affect the texture and structure of the final product.

5. Knead the dough

Beat the dough continuously for a duration of 10 to 12 minutes until it attains a smooth and elastic consistency. Gradually incorporate additional flour during the kneading process until the dough becomes less sticky and achieves a smooth texture.

In my experience, I found it necessary to add approximately 5 more tablespoons of flour. Don’t be concerned if the dough retains a slight tackiness. Periodically, remember to scrape down the sides of the bowl as you work.

How to Shape Cheese Rolls

After kneading the dough, roll it into a large smooth ball. Let it rest for 10 minutes to make it pliable. Divide the dough into 20 to 24 portions. For an evenly sized dough, use a kitchen scale. Mine was about 50g each.

Here’s how to shape it into rolls:

• Start off by flattening the ball with the palm of your hand. Using a small rolling pin, shape it into a rectangular oval. Doesn’t have to be perfect. If the dough becomes too elastic, let it rest further.
• Place cheese on one end of the dough then roll. Pinch the seam down as well as the sides to seal. Repeat with all the other portions.
• Arrange in the baking dish leaving spaces in between. Cover with a towel or cloth and let it rise for 30mins up to 40mins depending on room temperature.

That’s it! Easy. Peasy.

Love cheese? Here are more recipes for you!

• Ube Cheese Pandesal
• Cornbread Cheese Muffins (No Cornmeal)
• Small-batch Cream Cheese Frosting
• Filipino Cheese Cupcakes
• Cassava Cake with Cheese
• Red Velvet Cupcakes with Cream Cheese Frosting

Cheese Rolls Recipe Video

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