Rosemary Brie No-Knead Rolls

  • Prep 1 hr 45 min
  • Total 2 hr 10 min
  • Servings 18
Rosemary Brie No-Knead Rolls


cups milk
cup sugar
cup olive oil
4 1/2
cups Gold Medal™ all-purpose flour
package regular active dry yeast
teaspoon baking powder
teaspoon baking soda
tablespoons finely chopped fresh rosemary leaves
tablespoon salt
oz Brie cheese, cut into 18 slices


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  • 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.



Expert Tips

  • Substitute chèvre (goat) cheese or other type of cheese for the Brie cheese.
  • Add a little sweetness with about 1/2 cup dried cranberries. Add at the same time as the rosemary.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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