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All Recipes
Starters
Goat Cheese Stuffed Dinner Rolls
Mike Lang
Fuel Type:
Gas
Charcoal
Serves 6
30 mins
Prep Time
5 h
Grilling Time
30 mins
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Serves 6
Prep Time
5 h
Grilling Time
30 mins
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Serves 6
Prep Time
5 h
Grilling Time
30 mins
Ingredients
Instructions
the
Ingredients
Completed step
11 dinner rolls, frozen uncooked dough
dinner rolls, frozen uncooked dough
Completed step
4 ounces goat cheese
goat cheese
Completed step
1 tablespoon kosher salt
kosher salt
Completed step
1 tablespoon olive oil
olive oil
Completed step
1 egg, beaten
egg, beaten
Completed step
2 tablespoons water
water
Completed step
4 tablespoons unsalted butter, melted
unsalted butter, melted
Completed step
1 teaspoon fresh chives, chopped
fresh chives, chopped
Completed step
1 tablespoon fresh thyme, chopped
fresh thyme, chopped
Completed step
½ teaspoon flakey salt
flakey salt
Special Equipment
cast-iron griddle or skillet
silicone basting brush
printer
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Place frozen dough balls on the kitchen counter and allow to thaw for one hour.
In a small bowl, combine goat cheese and salt.
With your thumb, make an impression in each dough ball. Fill each depression with a spoonful of goat cheese.
With your fingers, repeatedly push the sides of the dough over the goat cheese to cover and enclose the cheese within the ball.
Add the olive oil to the cast iron skillet, and with a paper towel, evenly coat the bottom and sides.
Add the dough balls to the skillet, keeping them evenly spaced apart.
Cover the skillet with plastic wrap. Leave the skillet on the counter until the dough balls double in size, approximately 4 hours.
Prepare the grill for indirect cooking over medium heat (350Âş-450ÂşF).
In a small bowl, whisk the egg and water. With a silicone brush, brush the dough balls with the egg wash.
Place the skillet over indirect heat and cook until the tops of the rolls are golden brown, approximately 20 to 30 minutes.
Remove from the grill. Brush with melted butter and top with chives, thyme, and salt.
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