Goat Cheese & Blueberry Stuffed Rolls

These stuffed rolls are the perfect balance of sweet and savory, featuring tangy goat cheese, fragrant chives, and luscious Wild Blueberry with Thyme Jam tucked inside soft, golden-brown dough. With a rich, buttery texture and a touch of honey, these pillowy rolls are ideal for brunch, a cozy breakfast, or even a special snack. Serve them warm for a delightful contrast between the crisp exterior and creamy, jam-filled center. Warning: they might disappear fast—so make a double batch!

½ cup water

½ cup heavy cream

4 Tbsp unsalted butter

3 Tbsp honey

1 packet (2 ¼ tsp) rapid rise yeast

3 ¼ cups all purpose flour

2 ½ tsp kosher salt, divided

3 large eggs

6 ounces goat cheese, room temperature (we used Vermont Creamery)

2 Tbsp sliced chives

Blake Hill Wild Blueberry with Thyme Jam

Wild Blueberry with Thyme

$9.99

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Instructions

1

In a medium heatproof bowl, combine water, heavy cream, butter, and honey. Microwave in 15-second intervals, stirring between each, until the butter is nearly melted. Whisk until smooth to finish melting the butter.

2

Transfer to a stand mixer fitted with a dough hook. Once the mixture reaches 110ºF, sprinkle in the yeast, stir, and let sit for 10 minutes until foamy.

3

Start the mixer on low, adding the eggs one at a time. Mix for 1 minute until incorporated.

4

In a separate bowl, whisk together the flour and kosher salt. With the mixer still on low, gradually add the dry ingredients in 5-6 additions. Once combined, increase speed to medium and knead until the dough is smooth, elastic, and slightly sticky—about 4 minutes.

5

Transfer the dough to a greased bowl, cover, and let rise in a warm spot for about an hour, or until doubled in size.

6

Meanwhile, make the filling: Mix together the goat cheese, chives, Wild Blueberry with Thyme jam (3-4 tablespoons, depending on preference), and a pinch of kosher salt.

7

Preheat the oven to 400ºF and grease a baking dish. Punch down the dough and divide it into 9 equal pieces (~85g each). Flatten each piece, spoon in the filling, then wrap and pinch to seal. Roll into smooth balls and arrange in the baking dish.

8

Whisk together an egg and a pinch of salt for an egg wash. Brush over each roll for a golden finish.

9

Bake the rolls for 25-28 minutes until tops are golden brown and crisp. Serve warm and Enjoy!

10

Storage Tip: If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to a week.