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.
Ingredients
Sourdough Dough
- 25 g active sourdough starter
- 90 g water
- 3 g salt
- 150 g bread flour or all purpose
Alternative: Yeasted Dough
- 1/4 tsp yeast
- 115 g water
- 3 g salt
- 150 g bread flour all purpose ok
Filling & Topping
- 1 tbsp butter
- 1/2 cup kimchi finely chopped
- 2 tbsp cream cheese optional
- 1 cup cheddar cheese or any cheese blend of your choice
Instructions
- Combine all the ingredients for the dough and knead it until a smooth, soft, and elastic dough forms. Cover and let it rise for about 3 hours.
- Prepare the kimchi filling: Chop the kimchi into small pieces and sauté in a pan with butter to remove excess moisture. For a richer filling, you can add cream cheese (optional). Once done, set the filling aside and let it cool completely. Cover and refrigerate until you're ready to use it.
- Grate about 1 cup of cheddar cheese (or desired cheese blend). Cover and refrigerate until you're ready to use it.
- Dust your work surface with flour and transfer the dough to the surface. Divide into 3 even pieces and roughly shape into a balls.
- Shape the dough: Working with one piece at a time, shape it into a long oval. Use your hands or a rolling pin to gently stretch or roll the dough into a strip about 2 inches wide.
- Generously top the dough with kimchi and shredded cheese, then roll it up tightly, pinching the ends to seal. Sprinkle additional shredded cheese on top. Repeat with the rest of the dough.
- Cover and let the dough rise overnight in a cool place (70-75F) for 8-10 hours.
- Preheat the oven to 475°F. Bake the rolls for about 25 minutes, or until the tops are golden brown and the rolls are cooked through. For the best freshness, enjoy the bread within 1 day.