Rosemary Brie No-Knead Rolls

Bloggers Adam and Joanne Gallagher from Inspired Taste make easy no-knead rolls with Brie cheese and fresh rosemary.

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Prep Time 1 hr 45 min
Total Time 2 hr 10 min
Servings 18

Ingredients

2: cups milk

1/2: cup sugar

1/2: cup olive oil

4 1/2: cups Gold Medal® all-purpose flour

1: package regular active dry yeast

1/2: teaspoon baking powder

1/2: teaspoon baking soda

2: tablespoons finely chopped fresh rosemary leaves

1: tablespoon salt

6: oz Brie cheese, cut into 18 slices

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Directions

1 In 3-quart saucepan, stir milk, sugar and olive oil together. Heat to simmering over medium heat, stirring occasionally. Remove from heat; cool slightly to between 90°F and 110°F (warm).
2 Add 2 cups of the flour and the yeast. Stir until blended. Cover; let rise about 1 hour or until doubled. Stir in remaining 2 1/2 cups flour, the baking powder, baking soda, rosemary and salt.
3 Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
4 Shape dough into 54 (1-inch) balls. Place 3 balls in each muffin cup. Push 1 slice of Brie into center of each filled muffin cup, tucking most of it under dough balls.
5 Bake 16 to 20 minutes or until golden brown on top. Use spoon or knife to push any cheese that has overflowed onto the muffin pan back on top of rolls. Cool 10 minutes. Remove from pan to cooling rack.