Last weekend I was walking on the Farmers’ market, when I saw this Double Dutch cheese from Meester Affineurs. Due to its special looks I decided to buy a few hundred grams. As you can see, this cheese consists of two layers. The more white layer is goat cheese, while the upper layer is cheese made from cow milk. The cheeses are divided by a layer of burnt grape leaves. Because of all this different layers the taste is very surprising! I really like the strong flavor of this cheese. Which makes this cheese a great cheese to fill some buns with!
If you are using another cheese than Double Dutch, please make sure it is a full-bodied cheese. There will only be about a tablespoon of cheese per bun, so the cheese need to be present on your tasting buds 😉
Double Dutch Rolls
- Baking Paper
- Ovenproof Dish
- 340 gram Flour
- 200 ml Milk
- 17 gram Fresh Yeast or 5,5 gram of active dry yeast
- 35 gram Butter unsalted
- 20 gram Sugar
- 7 gram Salt
- 1 Egg Yolk about 15 gram of egg yolk
- 180 gram Double Dutch Cheese or another full-bodied & meltable cheese
- Seeds like chia or line seeds
- Heat the milk until lukewarm (not warmer than 25degrees Celsius or 77 degrees Fahrenheit). Solve the yeast in the milk and leave it for 5 minutes.
- Mix and knead the flour, milk, yeast, sugar and salt. Make sure you don't add the salt directly on the yeast since this will kill the yeast. Add the butter per teaspoon to ensure even distribution through the dough.
- After kneading for about 10 minutes, the dough should feel soft and smooth. Then it is time to divide the dough into 9 portions. Shape the portions into balls and cover with some plastic foil. Let them rise for about 30 minutes.
In the meantime..
- You can add the baking paper to the oven dish. If you want, you can add some olive oil or butter to prevent the buns from sticking to the paper. Besides that, you can already divide the cheese into 9 even pieces.
- After 30 minutes, take a dough ball and push all the air out. Knead it shortly and then use a rolling pin (or clean bottle of wine) to roll out the dough ball. Add the cheese in the middle of the circle and wrap all the dough around it. Place the cheese filled dough ball into the oven dish and repeat these steps until all buns are done.
- Cover the oven dish with a moist kitchen towel or plastic foil. Let the rolls proof for another 70 minutes.
Time to bake!
- Preheat the oven on 230 degrees Celsius or 445 degrees Fahrenheit.
- Just before baking the rolls, top the buns with the seeds. Then brush the tops with the beaten egg yolk. Bake the buns for about 10-12 minutes.
- Serve directly with some spicy mustard or homemade jam on the side!