This tender, slightly sweet dinner roll recipe with rosemary and brie is easy to make. An hour is required for rising, but nothing else. No kneading is required! If you would like to eliminate the brie and/or rosemary, feel free.
1. Stir the milk, sugar and olive oil together in a 3-quart saucepan then, stirring occasionally, bring to a simmer over medium heat. Once at a simmer, turn off the heat and allow to cool until warm, but not too hot to touch, somewhere between 90°F and 110°F. (This takes about 10 minutes. You should be able to place the tip of your finger into the liquid and hold it there for a bit, without feeling like it’s too hot).
2. Add 2 cups of the flour and the yeast. Stir until blended then cover and let rise for about 1 hour or until doubled. Stir in the remaining 2 1/2 cups of flour, the baking soda, baking powder, minced rosemary and the salt.
3. Heat oven to 400°F and spray 18 muffin cups with cooking spray.
4. Use your hands to roll 1-inch balls of dough (there will eventually be 54 small balls). Then place three balls into each muffin cup. Push 1 slice of brie into the middle of each filled muffin cup, tucking most of it under the tops of the dough balls.
5. Bake 16 to 20 minutes or until golden brown on top. Remove from oven then use a spoon or knife to push any cheese that has overflowed onto the muffin tin back on top of the rolls. Cool about 10 minutes then transfer to a cooling rack and cool completely.
Notes and Tips
Substitute goat cheese or other type of cheese for the brie cheese. Add a little sweetness with about 1/2 a cup of dried cranberries. Add at the same time as the rosemary.