Kimchi Cheese Rolls (Sourdough or Yeasted)
These Kimchi Cheese rolls are tangy, cheesy & packed full of umami and are the perfect unfussy way to transform sourdough discard into bread.
Servings: 3 rolls
Ingredients
Sourdough Dough
- 150 g sourdough discard
- 75 g bread flour all purpose ok
- 40 g water
- 3/4 tsp salt
- 1 tsp yeast
Alternative: Yeasted Dough
- 150 g bread flour all purpose ok
- 115 g water
- 3/4 tsp salt
- 1 tsp yeast
Filling & Topping
- 1 cup cheddar cheese or any cheese blend of your choice
- 1/2 cup kimchi
Instructions
- Combine all the ingredients for the dough, mixing and kneading until everything is well combined. The dough should be on the wetter side. Cover and let rest 30 minutes.
- Meanwhile, prepare the kimchi and cheese. Cut up the kimchi into 1 inch pieces or smaller and saute them in a pan to remove moisture. Set aside and let cool. Grate about 1 cup of shredded cheese. Set aside
- Stretch and fold the dough: grab the dough from the side and stretch it above and over the top of the dough. Rotate and repeat, about five times. Cover and let rest 30 minutes.
- Dust your work surface with flour and transfer the dough to the surface. Divide into 3 even pieces and roughly shape into a ball and set aside.
- Working with one piece at a time, shape into a long oval and then using your hands stretch the dough out into a long strip about 2 inches wide. Alternatively, you can use a rolling pin to roll the dough out. Liberally top the dough with kimchi and shredded cheese and roll it up, pinching the ends close. Top with more shredded cheese and let rise ~1 hour.
- Preheat the oven to 425F. Bake the rolls for 25 minutes or until the tops are nice and golden and the cheese starts to brown