These rolls are easy and yummy, stuffed or not.
This makes a easy meal for a group. No more layering, flipping, burning sandwiches. Easy peasy.
These can easily be adapted for a pasta meal. Stuff with fresh mozzarella (and basil too!) and add italian seasoning to the brushed butter.
I tried 3 different types this time. American, cheddar, and a mix of american and cheddar. American had the most "classic" grilled cheese flavor, but I really liked the balance of the 2 types of cheese.
"Grilled" Cheese Stuffed Dinner Rolls
2 cups (a little more if needed) flour
2 1/4 tsp instant yeast
1 tsp sugar
1/2 tsp salt
1/2 cup milk, warm
1/4 cup water, water
2 tbsp butter, melted
18 chunks cheese of choice (For american cheese, fold slices into a cube)
2 tbsp melted butter
1 tsp garlic powder
pinch of salt
Mix together the flour, yeast, sugar, and salt in a mixer bowl.
Mix together milk, water, and butter. Add to bowl.
Mix together until well combined, scraping bowl if needed. Put on dough hook attachment and turn on "2". Once the dough is a nice ball on the hook, let knead 8 minutes. If dough sticks to bottom in the middle, add more flour, 1 tbsp at a time.
Remove hook, cover, and let sit 10 minutes.
Divide dough into 18 pieces. (half. Each half into 3rds. Each 3rd into thirds)
Roll into a ball. Flatten into a disk. Place cheese into center and pinch to seal. Place seal side down onto a greased 9 inch round pan. 9 in each pan.
Place in cold oven. Turn on to 375. Once to heat, cook 20-25 minutes, until tops are a deep golden brown.
Remove from oven and brush with the butter (mixed with garlic powder and salt)
Let cool 5-10 minutes and serve