Cheese Gipfeli
Buttery yeast crescent rolls filled with Gruyere, Emmental, and cheddar and baked until golden.
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 4 cup all purpose flour
- 1 cup warm milk
- ½ cup unsalted butter melted
- 1 tbsp sugar
- 1 tsp salt
- 2 tsp active dry yeast
- 1 cup shredded Gruyere cheese
- ½ cup shredded Emmental cheese
- ½ cup shredded cheddar cheese
Instructions
Cooking
- Activate. Mix the warm milk, yeast, and sugar until frothy.
- Knead. Add the butter, salt, and flour and knead until smooth.
- Rise. Cover and let the dough rise for one hour.
- Shape. Roll, fold, chill, then cut triangles and roll them around the cheese.
- Bake. Rise for thirty minutes and bake at 400 degrees F until golden.
Notes
Substitutions: Use any good melting cheese, or fill with ham and cheese for a more filling roll.
Tips: Keep the dough cool and pinch the ends closed.
Storage: Keep airtight for two days or freeze for up to two months.
Nutrition is calculated per roll.