I finally got back to baking. I love baking bread, love working with dough. So getting back to baking makes me happy. One can call bread baking my happy place.

Yesterday was a rainy day here in Northern California. I was planing to make soup, and needed to have a good healthy dinner roll to serve with the soup. Thats why I whipped up this cheesy dinner roll, filled with good seeds and fibers. I used blue cheese in mine because, I had it in my refrigerator, but feel free to use any semi-hard cheese in yours.

Makes 12 rolls.

Ingredients:

375 ml lukewarm water
30 g live yeast (2¼ teaspoon dry yeast)
1 tablespoon sugar
350-375 g all-purpose flour
150 g whole wheat flour
100 g mixed seeds (I used rolled oats, flax seeds, sunflower seeds, pumpkin seeds)
1 teaspoon salt
40 ml olive oil
200 g blue cheese

Topping:

egg wash
mixed seeds

Directions:

In a large bowl (the one for the stand mixer) dissolve (live yeast) sprinkle (dry yeast) over the warm water. If using dry yeast, add the sugar, this will help to wake up the yeast. Let stand for about 5 minutes. Stir in the flour, and stir until just combined. Let the dough rest for about 10-15 minutes. This lets the flour absorb all the water completely, and helps activate the natural enzymes in the flour, and improves the gluten development in the dough.

Add the rest of the ingredients to the dough and knead the dough for about 8-10 minutes, until elastic, add more flour if the dough gets to sticky.

Let the dough rise for about 60 minutes or until doubled in size.

Pour the dough unto a lightly floured surface and divide the dough in 16-18 balls. Insert a piece of the cheese into each ball, and make sure to close the dough completely, to prevent any leakage. Place the balls on a parchment paper lined baking sheet a few inches apart.

Let the rolls rise for another 30-40 minutes.

Preheat the oven to 400℉ (200℃).

Brush the rolls with beaten egg and sprinkle with mixed seeds. Toss about a cup of water in the bottom of the oven when you have put the rolls in the oven, quickly closing the oven door. This will produce steam, and give a better rise to the rolls.

Bake for 30-40 minutes, until deep golden brown.

Let the rolls cool on a wire rack.

Serve the rolls with dinner.

Enjoy!