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Cheesy Pu'erh Dinner Rolls

bryan93 TeaChef Level 1

These cheesy dinner rolls are elevated by the subtle flavor of pu'erh. The pungent nature of the pu'erh complements cheese very nicely. These are great to eat with dinner or as a stand-alone snack. Prep time: 2 hours Cook time: 35-45 min.

2 h 45 m 2


  • 3 c. flour
  • 1/8 tsp. active dry yeast
  • 1 1/2 tsp. granulated sugar
  • 2 tsp. salt
  • 3/4 c. Swiss cheese, grated
  • 1/2 c. milk, warmed
  • 1 tsp. Adagio Pu'erh Dante tea leaves
  • 1/2 c. hot water
  • 4 1/2 tsp. olive oil
  • 8 tsp. butter, melted
  • 1/2 c. Romano cheese, grated


Brew tea in hot water and steep 5 min. Strain and allow to cool slightly.

Preheat oven to 375°F.

Combine 2 c. flour, yeast, sugar, and salt in large mixer bowl. Mix well.

Add Swiss cheese and mix.

Add warm milk, warm brewed pu'erh tea, and oil.

Beat on medium speed 3 min.

Gradually stir in enough remaining flour to make a soft dough.

Turn out onto lightly floured board.

Knead dough adding more flour as necessary, until dough is smooth, elastic, and no longer sticky (about 5 min.).

Place in greased bowl; turn dough over to grease top.

Cover with plastic wrap and let rise in warm place for 30 min.

Punch down, cover, and let rest 10 min.

Cut dough into 40 pieces. Shape each into a ball.

Dip balls into melted butter, then roll in Romano cheese to coat.

Arrange balls in close proximity to one another on a nonstick baking sheet.

Cover with moist paper towels. Let rise in a warm place 1 to 1 1/2 hours.

Bake on lower rack of preheated 375°F oven for 35-45 min. or until firm and golden.

Cool 5 min., then remove from pan.

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What people say

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    Angela D

    Highly recommended! (Even if my first batch turned out a bit odd.) I was very surprised at the small amount of yeast listed (1/8 tsp), but I wanted to follow the recipe to the letter. I wonder if that amount is a typo, because the dough did not rise at all... I also have not kneaded dough in awhile, so I probably kneaded for more than the suggested 5 min. However, the result still tastes great! They remind me of small bread "knots" that I've seen as appetizers. The wonderful cheese taste was so prominent, that I didn't notice much tea flavor. When I try this recipe again, I'll add more yeast and possibly more tea.

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