Easy Cheese Stuffed Cornmeal Dinner Rolls | Pan de Maiz con Queso

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This quick and easy Cheese Stuffed Cornmeal Dinner Rolls “Pan de Maiz con Queso” is soft, fluffy, and stuffed with cheese on the inside, making it the ideal dinner accompaniment.

There are only a few ingredients in this homemade Cheese Stuffed Cornmeal Dinner Rolls “Pan de Maiz con Queso” recipe: flour, instant yeast, cornmeal, eggs, butter, sugar, milk, and cheese.I use instant yeast, but active yeast can be used instead; however, the rise time will be longer.

Main ingredients for the Cheese Stuffed Cornmeal Dinner Rolls ”Pan de Maiz con Queso.”

  • Flour: You can use all-purpose flour or bread flour in this recipe.
  • Yeast: I use instant dry yeast, but active dry yeast may be used instead. However, the dough will take longer to rise.
  • Sugar: To feed the yeast and enhance flavor.
  • Butter: For flavor.
  • Eggs: It provides structure and flavor.
  • Water and Whole Milk: These will serve as the liquid base for the bread dough. Any milk you have on hand will work here. However, the higher the fat content, the richer and moister the rolls will be (Whole milk works best).
  • Cheese: I use Frying Cheese, but other cheese varieties work too (avoid super-soft cheeses).

How to Make Homemade Cheese Stuffed Cornmeal Dinner Rolls

  • Make the dough.
  • Knead the dough for 9 to 10 minutes.
  • Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
  • Punch down the dough to release the air, fill with cheese and shape it into rolls.
  • Let the rolls rise for about 1 hour or until they double in size.
  • Bake for 20-25 minutes until golden brown. If desired, brush the warm rolls with melted butter for extra flavor.

Tips for making Perfect Cheese Stuffed Cornmeal Dinner Rolls ”Pan de Maiz con Queso.”

  • Make sure your yeast isn’t expired.
  • Measure flour correctly to avoiding a dense dough, which leads to heavy dinner rolls (spoon, tap, and level of your flour. Do not scoop it out of the package.)
  • Warm water activates the yeast, so be diligent in checking the water temperature (you’re looking for somewhere between 120-130F.) I usually warm the water and milk in the microwave in a glass measuring cup and then use a thermometer to check the temperature. If the water or milk gets too hot, don’t panic. Just let it sit until it reaches the right temperature; otherwise, it can kill the yeast.
  • Make the rolls the same size to ensure an even baking time (I highly recommend a kitchen scale to weigh them.)

How to store?

Store cooled dinner rolls covered at room temperature for up to 3 days. You can also store them in an airtight container in the refrigerator for up to 1 week.

How to reheat?

Reheat in the microwave for 10 to 15 seconds, or in a 300 °F preheated oven for 10-12 minutes.

Ingredients for this Recipe

  • warm water (120F to 130F)
  • whole milk (120F to 130F)
  • egg, room temperature
  • Quaker Yellow cornmeal
  • unsalted butter softened
  • granulated white sugar
  • kosher salt, to taste
  • all-purpose flour or bread flour
  • instant dry yeast
  • Dry Malt (Diastatic) Powder, optional* It helps the dough rise and create a lovely crust.
  • Frying Cheese, shredded or cut into small pieces


How do you make Cornmeal Dinner Rolls from Scratch?

Lined with parchment paper or grease with butter (2) 13x18x1 inch baking sheets; set aside. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, and yeast and let stand until foamy, about 5 to 10 minutes.

With a fork, stir in the butter, sugar, salt, and eggs. With the mixer on low, add the flour, cornmeal, and then the malt. Increase the speed to medium and knead the dough until it is smooth and elastic, about 5 to 10 minutes.

Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"

Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house. 
Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"Once rested, divide the dough into equal portions, about 100g each.  Flatten each piece slightly and fill with the frying cheese. Close the dough around the cheese filling, forming a ball and pinching the bottom to cover completely.
Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"

Place at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Cover the cornmeal dinner rolls with a damp cloth and put in a warm place; let rise until doubled in volume, about 1 hour.

Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"

Preheat oven to 350 degrees F. Very gently brush the rolls with some melted butter. Bake until golden, 25 to 30 minutes. Brush with more melted butter and serve warm. Enjoy!

Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"

Notes:

  • Make sure your yeast isn’t expired. Measure flour correctly to avoiding a dense dough, which leads to heavy cornmeal dinner rolls (spoon, tap, and level of your flour; do not scoop it out of the package.)
  • Warm water activates the yeast, so be diligent in checking the water temperature (you’re looking for somewhere between 120-130F.) I usually warm the water and milk in the microwave in a glass measuring cup and then use a thermometer to check the temperature. If the water or milk gets too hot, don’t panic; just let it sit until it reaches the right temperature; otherwise, it can kill the yeast.
  • Make the cornmeal dinner rolls the same size to ensure an even baking time (I highly recommend a kitchen scale to weigh them.)

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How to Make Homemade Cheese Stuffed Cornmeal Dinner Rolls

Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"

This quick and easy Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso" is soft, fluffy, and full of cheese inside. The perfect side for dinner!This homemade Cheese Stuffed Cornmeal Dinner Rolls ''Pan de Maiz con Queso"
Servings 48 Rolls
Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins

Ingredients

  • 375 ml warm water (120F to 130F)
  • 375 ml whole milk (120F to 130F)
  • 4 eggs , room temperature
  • 300 g Quaker Yellow Cornmeal
  • 100 g unsalted butter softened
  • 50 g granulated white sugar
  • 15 g kosher salt , to taste
  • 1 kg all-purpose flour or bread flour
  • 40 g instant dry yeast
  • 1 tablespoon Dry Malt (Diastatic) Powder, optional* It helps the dough rise and create a lovely crust.
  • 453 g Frying Cheese cheese , shredded or cut into small pieces

Instructions

  • Lined with parchment paper or grease with butter (2) 13x18x1 inch baking sheets; set aside. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, and yeast and let stand until foamy, about 5 to 10 minutes.
  • With a fork, stir in the butter, sugar, salt, and eggs. With the mixer on low, add the flour, cornmeal, and then the malt. Increase the speed to medium and knead the dough until it is smooth and elastic about 5 to 10 minutes.
  • Lightly grease a large bowl with oil or nonstick spray. Next, lightly oil your hand and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment until doubled in size for about 1 hour, depending on the temperature of your house.
  • Once rested, divide the dough into equal portions, about 100g each.  Flatten each piece slightly and fill with the frying cheese. Close the dough around the cheese filling, forming a ball and pinching the bottom to cover completely.
  • Place at least 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Cover the cornmeal dinner rolls with a damp cloth and put in a warm place; let rise until doubled in volume, about 1 hour.
  • Preheat oven to 350 degrees F. Very gently brush the rolls with some melted butter. Bake until golden, 25 to 30 minutes. Brush with more melted butter and serve warm. Enjoy!

Notes

  • Make sure your yeast isn’t expired. Measure flour correctly to avoiding a dense dough, which leads to heavy cornmeal dinner rolls. (Spoon, tap, and level of your flour do not scoop it out of the package.)
  • Warm water activates the yeast so be diligent in checking the water temperature, (you’re looking for somewhere between 120-130F.) I usually warm the water in the microwave in a glass measuring cup and then use a thermometer to check the temperature.
  • If the water gets too hot don't panic just let it sit until it reaches the right temperature otherwise it can kill the yeast.
  • Make the cornmeal dinner rolls the same size to ensure an even baking time, (I highly recommend you a kitchen scale to weigh them.)
Author: Camila Benitez
Calories: 77kcal
Course: Side Dish
Cuisine: American, Paraguayan
Keyword: Cornmeal Dinner Rolls

 

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