Kimchi Cheese Rolls for the ultimate savory breakfast roll

Kimchi Cheese Rolls for the ultimate savory breakfast roll. Growing up, our fridge always contained a jar of kimchi. I used to stand in front of the fridge and sneak forkfuls of the tangy, spicy, crunchy, fermented cabbage whenever my mom wasn’t around.

These buns are my way of enjoying a freshly baked breakfast treat without the excess sugar (I’m not a fan of starting my day with sweets). To prepare the filling, you’ll begin by roughly dicing the kimchi (whether it’s homemade or from the store), and then gently simmering some of it to remove excess moisture. This step is crucial to prevent the buns from becoming too soggy.

Next, mix the kimchi, scallion greens, and minced garlic with softened butter to create a kimchi butter mixture. Spread this mixture over the rolled-out dough, layer it with sharp cheddar cheese, roll it up, and slice it into rolls. Brush the rolls with butter and sprinkle sesame seeds on top. Allow them to rise, then bake until they turn golden brown. Here for the Kimchi Cheese Rolls Recipe.

Kimchi Cheese Rolls

• PREP TIME
  20 to 25 minutes
• COOK TIME
  30 to 35 minutes
• YIELD
  15 rolls

INGREDIENTS FOR THE DOUGH:

• 4 1/4 cups all-purpose flour, add more for rolling
• 2 tablespoons granulated sugar
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 teaspoons kosher salt
• 1 cup warm water
• 1/4 cup toasted sesame oil
• 2 large eggs
• Cooking spray

FOR THE FILLING:

• 10 tablespoons unsalted butter, divided
• 2 cups cabbage kimchi (from a 16-ounce jar)
• 4 cloves garlic
• 3 medium scallions
• 6 ounces extra-sharp cheddar cheese, preferably white
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons white sesame seeds

INSTRUCTIONS

1. Place 8 tablespoons of the unsalted butter in a medium bowl and let it come to room temperature while you prepare the dough.
2. To make the dough, combine 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt in the bowl of a stand mixer fitted with the hook attachment. (If you’re making it by hand, place these ingredients in a large bowl.)
3. In a separate medium bowl, whisk together 1 cup warm water, 1/4 cup toasted sesame oil, and 2 large eggs.
4. Start the mixer on low speed and slowly pour in the egg mixture.
5. As soon as all the egg mixture is mixed in, increase the speed to medium-low and knead the dough until it’s smooth, soft, and forms a ball, which should take about 7 to 8 minutes.
6. After 5 minutes, if the dough is sticking to the sides of the bowl, add more flour, 1 tablespoon at a time. (If you’re mixing by hand, stir until the dough becomes shaggy, then knead it on a work surface until it springs back when pressed with your finger, about 7 minutes.)
7. Gently remove the dough from the bowl and coat the bowl with cooking spray.
8. Place the dough back into the bowl. Cover the bowl with plastic wrap and let the dough rise in a warm area until it’s almost doubled in size, which should take about 1 1/2 hours. While the dough is rising, prepare the filling.

CREATE THE SAUCE:

1. Gather the ingredients for the sauce:
2. Drain 2 cups of cabbage kimchi through a fine-mesh strainer, squeezing out any extra liquid with a rubber spatula.
3. Place the kimchi in a food processor’s bowl and pulse until it’s roughly chopped, around 10 pulses. (You can also chop the kimchi by hand.)
4. Put the kimchi back in the strainer to remove any remaining liquid.
5. Heat a medium non-stick skillet on medium heat. Add the kimchi and cook until some of the liquid has evaporated about 4 to 5 minutes. Transfer the kimchi back to the strainer to let it cool.
6. Mince 4 cloves of garlic and mix them with the butter in the bowl. Slice 3 medium scallions thinly. Save 2 tablespoons of the scallions for topping, then mix the rest with the butter. Add the cooled kimchi, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, stirring well to blend.

GRATE THE CHEDDAR CHEESE:

• Use a box grater with large holes to grate 6 ounces of sharp white cheddar cheese, which should be about 1 1/2 cups.

COOK THE SAUCE:

1. When the dough is ready, give it a good punch down and roll it out on a lightly floured surface. Dust a rolling pin with flour and roll the dough into a rectangle that’s 24×10 inches, about 1/3 inch thick, with the longer side closer to you.
2. Spread the kimchi filling over the dough, then sprinkle it with the cheese. Starting from the bottom, roll the dough tightly into a log, using a bench scraper to help it come off the work surface. Fold the ends together at the top.
3. Place the log seam-side down. Trim 1 inch from each end of the log and throw away the scraps. Cut the log into 15 pieces. Lay the rolls cut-side up in the baking dish, with 5 across and 3 down.
4. Cover loosely with plastic wrap and let it rise at room temperature for 25 minutes. While the rolls are rising, set up a rack in the middle of the oven and preheat it to 350°F. Melt the remaining 2 tablespoons of butter in the microwave or in a small saucepan.
5. Take off the plastic wrap and brush the butter onto the rolls. Sprinkle them with 2 tablespoons of white sesame seeds. Bake until they puff up, turn golden brown, and a toothpick or skewer inserted in various spots comes out clean, about 30 to 35 minutes.