Cheese and Herb Stuffed Rolls

Begin by following your Rhodes dinner rolls recipe. Basically, lightly grease a baking sheet, add your rolls, cover, and let them rise in a warm area for nearly 4-6 hours.

Nearing the end of the rising period, I begin to prepare my cheeses and herbs. This time I went with a blue cheese and rosemary, and added a cheddar and dill.

Once risen, take a roll, and take your thumb to make a nice imprint in the roll. Add in some blue cheese, about a tablespoon, and about a 1/2 teaspoon of the chopped rosemary. Fold over and seal, placing seal side down. Do this to as many rolls as you would like. Do the same process with the cheddar and dill mixture. Cover with a towel, and place these back in your warm place to let rise, approximately one more hour.

When you are ready to bake them, preheat your oven to 350 degrees (F). Remove the towel from the rolls, and place in the oven for nearly 25 minutes, or until they reach a nice golden brown. Remove from the oven and let them cool for a few minutes before digging in.

The cool thing about these types of rolls is that they look like a normal dinner roll, but biting into them has an nice explosion of flavor. My kids loved the cheddar and dill one, while I loved the blue cheese and rosemary.

The possibilities are endless. How would you stuff yours? I am interested to know.