These Kimchi Cheese Rolls are tangy, cheesy & packed full of umami. Best of all, they are unfussy. They are inspired by the cheese rolls at Cheese Board Bakery. Their cheese bread is made with simple sourdough and it was so simple and perfect that it I had to try making something similar at home.
These Kimchi Cheese Rolls are made mostly of sourdough discard so if you have a large collection in the fridge, this recipe is perfect for you! In terms of baker’s percentage, we are using 200% sourdough discard. Because of this, the dough is spiked with yeast to promote rise. Sourdough discard has very developed flavors so even with the addition of yeast and the short rise time, we are able to reap the benefits of the sourdough flavor. Handle this recipe like you would a yeasted recipe rather than sourdough since the time required is comparable to yeasted dough ~2 hours.
The hydration of the dough is 76%, so it is a wetter dough than the typical dough used for rolls, like cinnamon rolls. Make sure to generously flour your work surface when shaping. I also recommend dividing the dough and shaping them individually, as instructed in the recipe. If you prefer the traditional roll into a sheet, top, roll, and cut method, more power to you!
The cheese I chose to pair with the kimchi is cheddar cheese, but you can use any cheese or cheese blend you like! Cheddar is just what I happen to have at hand but I think the addition of parmesan would be stellar! Make sure to generously load your rolls with cheese and top the rolls with additional cheese before baking.
Tips & Recommendations
- Cut up and sauté the kimchi in a pan to remove excess water. The drier the better, but some moisture is ok! (step #2)
- Let the dough rest after mixing together the ingredients (step #1). This allows the dough to hydrate and come together. After resting, stretch and fold the dough until it comes together (step #3).
- The dough is on the wetter side so make sure to generously flour your work surface when dividing and shaping your dough (step #4).
- My preferred method to stretch the dough out for rolling is by using my hands. Grab the ends of the dough between your thumb and pointer finger and stretch it out long enough that you can create spirals when rolling ~12 inches. Make sure it is thick enough to support the filling and shaping. (step #5)
- If you like some extra toasty-ness, at the end of the bake put the rolls under the broiler to char the cheese.
Looking for more cheesy recipes? Try these!
- Sourdough Discard Cheese Crackers
- Sourdough Discard Garlic Cheddar Pull Apart Bread
- Sourdough Discard Cheddar Biscuits
Kimchi Cheese Rolls (Sourdough or Yeasted)
- 150 g sourdough discard
- 75 g bread flour all purpose ok
- 40 g water
- 3/4 tsp salt
- 1 tsp yeast
Alternative: Yeasted Dough
- 150 g bread flour all purpose ok
- 115 g water
- 3/4 tsp salt
- 1 tsp yeast
Filling & Topping
- 1 cup cheddar cheese or any cheese blend of your choice
- 1/2 cup kimchi
- Combine all the ingredients for the dough, mixing and kneading until everything is well combined. The dough should be on the wetter side. Cover and let rest 30 minutes.
- Meanwhile, prepare the kimchi and cheese. Cut up the kimchi into 1 inch pieces or smaller and saute them in a pan to remove moisture. Set aside and let cool. Grate about 1 cup of shredded cheese. Set aside
- Stretch and fold the dough: grab the dough from the side and stretch it above and over the top of the dough. Rotate and repeat, about five times. Cover and let rest 30 minutes.
- Dust your work surface with flour and transfer the dough to the surface. Divide into 3 even pieces and roughly shape into a ball and set aside.
- Working with one piece at a time, shape into a long oval and then using your hands stretch the dough out into a long strip about 2 inches wide. Alternatively, you can use a rolling pin to roll the dough out. Liberally top the dough with kimchi and shredded cheese and roll it up, pinching the ends close. Top with more shredded cheese and let rise ~1 hour.
- Preheat the oven to 425F. Bake the rolls for 25 minutes or until the tops are nice and golden and the cheese starts to brown