Cheesy Feta and Gouda Stuffed Bread Rolls (Greek-Inspired Recipe)
Fluffy homemade cheesy bread rolls stuffed with a rich and creamy herby feta and gouda filling!
- 2 cups lukewarm water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons instant active yeast
- 1/4 cup flour
- 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 8 oz (230 g) feta cheese, crumbled
- 8 oz (200 g) shredded gouda cheese
- 1 teaspoon dried mint
- 1 teaspoon dried crushed oregano
- Freshly cracked black pepper, to taste
- Fine semolina flour for trays, optional
- Water, for brushing
- Sesame seeds
- In the bowl of a tabletop mixer fitted with the dough hook, combine the water, sugar, yeast, and 1/4 cup flour. Whisk together and let sit 8 minutes, until the yeast activates and a puffy cloud forms on top.
- In a separate bowl, whisk together the flour and salt. Add to the yeast mixture along with the olive oil.
- Knead on low speed 10 minutes, until smooth and elastic.
- Lightly grease a large bowl with olive oil. Transfer dough into the bowl, cover with plastic wrap, and set aside to rise until doubled in volume.
- Meanwhile, prepare the filling: combine feta, gouda, mint, oregano, and black pepper in a bowl. Mix until smooth and creamy.
- Preheat oven to 400 °F (200 °C). Line 2 baking trays with parchment paper and sprinkle lightly with semolina, if using.
- Transfer dough to a clean work surface. Divide into 10 equal portions. Flatten each into an oval. Place 2 heaping tablespoons of filling in the center. Roll up into a bread roll, pinching seams to seal.
- For a light topping: place rolls seam-side down on trays. Brush tops with water and sprinkle sesame seeds.
- For full sesame coating: brush each roll all over with water. Spread sesame seeds in a shallow pan. Roll the dough pieces in sesame until coated, then place on trays.
- Bake 20–25 minutes, until golden brown all around. Cool slightly before serving.
My cheesy feta and Gouda stuffed bread rolls are homemade, baked until golden, and sprinkled with crunchy, toasty sesame seeds. They’re Greek-inspired, irresistible, and perfect for sharing, meal prep, or serving alongside soups and salads.
I can’t describe how good these cheesy stuffed bread rolls are, so you’ll have to make them for yourself. The recipe is simple, easy to follow, and will make about 10 large or 15 small rolls. However, you’ll definitely want to make extra. Not only do they go quickly, but they freeze beautifully, and you’ll always have them on hand. Good luck trying to resist the urge to snack on these!
Why will I want to always have these on hand?
Golden, crispy, Soft, buttery, Rolls stuffed with Bright, herby, Rich, salty, Gooey cheesiness.
What do I need for the bread dough?
Lukewarm water -helps the yeast bloom easily to activate. You can use cold tap water, but it will take the yeast longer to proof.
Granulated sugar – feeds the yeast to proof and helps the outside of the rolls brown and crisp.
Instant active yeast – it takes a lot for yeast to go bad, but if it does, your recipe will go bad quickly, causing the bread not to rise. So, be sure to proof it before beginning the dough. I left instructions on how to do it in my recipe card.
All-purpose flour -I haven’t tried another flour, but let me know if you do and if it works. I’m always curious about using all-purpose gluten-free flour, but I never have it on hand to test.
Salt – everything needs a pinch of salt to enhance flavor, and bread is no exception.
Olive oil – I like using a delicious, rich extra-virgin olive oil for added flavor, but you can use a light-tasting oil if you prefer.
What’s in the cheesy filling?
Feta cheese -crumbled from a block of good-quality feta for the best flavor. You know my favorite is sheep’s milk feta, so here’s the link to the one I buy.
Gouda cheese – I love using gouda for this filling because it’s rich, nutty, and a little sweet. It pairs so well with feta, but you can substitute gruyère or kefalograviera. Shred whichever you choose on a box grater.
Dried mint -this doesn’t make the filling taste like mint, it just freshens and brightens the rich cheesiness. Use dill if you don’t have mint on hand.
Dried crushed oregano -the best herb pairing with feta, and my personal favorite. You could use thyme or parsley, too.
Freshly cracked black pepper -the cheese is salty enough, so add as much pepper as you like to season with the herbs.
What do I need for the topping?
Fine semolina flour -this is optional, but you can sprinkle your trays with semolina before adding your formed rolls. The semolina sticks to the dough as the rolls bake, creating a crunchy bottom.
Water -for brushing the dough before adding sesame seeds to help them stick.
Sesame seeds -you can add as many as you like or leave them off if you don’t care for them.
Do I need to proof the yeast?
How do I make the dough?
How do I make the cheese filling?
Combine feta, gouda, mint, oregano, and black pepper in a bowl. Mix until smooth and creamy.
Do I need to prepare the pans?
Preheat the oven to 400°F (200°C). Line 2 baking trays with parchment paper and sprinkle lightly with semolina, if using.
How do I create the cheesy feta and gouda stuffed bread rolls?
Can I do a light sesame topping?
Place rolls seam-side down on trays. Brush the tops with water and sprinkle sesame seeds.
How do I create a full sesame coating?
Brush each roll all over with water. Spread sesame seeds in a shallow pan. Roll the dough pieces in sesame until coated, then place on trays.
How long do I bake the rolls?
Can I freeze these for later?
Bake the bread rolls, let them cool completely, and transfer them to freezer-safe bags. Store up to 1 month. Reheat in the oven or toaster oven before serving.
Can I make these ahead of time?
The dough can be prepared up to 1 day in advance and stored in the refrigerator for later use. Let it come to room temperature and rise before shaping.
What are some ways to serve stuffed bread rolls?
These cheesy feta and gouda stuffed bread rolls are so good, they’re dangerous. You really just want to snack on them, but they’d be delicious served warm alongside soup, salad, or as part of a mezze platter.
