Kimchi is the tangy, spicy, crunchy, fermented cabbage. The addition of cheese perfectly balances the tanginess and spice of the kimchi.
Those who want to experience a freshly baked breakfast bun without all the sweetness. To prepare the filling, chop the kimchi (either handmade or purchased) coarsely and heat it briefly to remove some moisture. The rolls are prevented from becoming wet by this process. Then, to make a kimchi compound butter, blend the kimchi, scallion whites, and minced garlic with softened butter. The dough is spread out, then a layer of sharp cheddar cheese is added. The dough is then coiled up and cut into rolls. Sesame seeds are placed on top, brushed with butter, let to rise, and then baked until golden.
Ingredients For Kimchi:
For The Dough
4 all-purpose flour, plus additional for rolling
2 teaspoons of sugar, granulated
Active dry yeast, 1 (1/4-ounce) packet (2 1/4 teaspoons
kosher salt, two tablespoons
1-cup of hot water
Toasted sesame oil, 1/4 cup
two huge eggs
For The filling:
10 tablespoons of unsalted butter
2 cups of kimchi cabbage (from one 16-ounce jar)
4 garlic cloves
3 small scallions
Extra-sharp cheddar cheese, preferably white, 6 ounces
1 kosher salt tsp.
freshly ground black pepper, 1/4 teaspoon
White sesame seeds, 2 teaspoons
Procedure For Cheesy Kimchi Rolls
While you prepare the dough, put 8 tablespoons of the unsalted butter in a medium bowl and allow it to soften at room temperature.
Make the dough
In the bowl of a stand mixer with the hook attachment, combine 4 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 1 packet active dry yeast, and 2 teaspoons kosher salt. (If kneading by hand, place it in a big bowl.)
In a medium bowl, whisk together 2 large eggs, 1/4 cup toasted sesame oil, and 1 cup warm water (approximately 125oF). Slowly pour the egg mixture in a while, lowering the mixer speed.
When the egg mixture has been mixed, increase the speed to medium-low and knead the dough for 7 to 8 minutes until it is soft, smooth, and forms a ball.
If the dough still adheres to the bowl’s edges after 5 minutes, add a tablespoon at a time of additional flour. (If combining by hand, stir until a shaggy dough forms. Then, knead the dough on a work surface for about 7 minutes until a finger placed into it springs back.)
Take the dough out of the bowl carefully, then spray cooking spray inside the bowl. Put the dough back in the basin. The dough should rise for approximately 1 1/2 hours in a warm location, with the bowl tightly covered with plastic wrap. When the butter in the bowl has softened, prepare the filling in the interim.
Drain 2 cups of cabbage kimchi in a fine-mesh strainer while pushing any extra liquid out with a rubber spatula. Put the kimchi in the bowl of a food processor, and pulse about 10 times to chop it coarsely.
You can cut the kimchi by hand also. Press any extra liquid out before transferring the kimchi back to the strainer.
A medium nonstick skillet should be heated. Cook the kimchi for 4 to 5 minutes until some of the liquid evaporates. Return to the strainer for draining and cooling.
Add four minced garlic cloves to the butter-filled bowl. 3 medium scallions, thinly sliced. The remaining scallions should be added to the bowl with butter.
Set aside 2 tablespoons of the greens for garnish. Stir in the cooled kimchi, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
Use a box grater with wide holes to grate 6 ounces of sharp white cheddar cheese (approximately 1 1/2 cups). Spray cooking oil in a 9×13-inch baking dish.
Assembling the kimchi Rolls
When the dough is prepared, punch it down and place it on a surface that has been lightly dusted with flour. Roll the dough into a rectangle measuring 24 by 10 inches (approximately 1/3 inch thick), with the longer side closer to you.
Spread the kimchi filling evenly over the dough’s surface, and then top with cheese. Use a bench scraper to help the dough come loose from the work surface as you tightly wrap it up into a log, starting at the bottom. Pinch the top of the seam together.
Place the seam side of the log down. Trim 1 inch from the log’s ends and throw them away. Cut the log into 15 pieces. In the baking dish, arrange the rolls five across and three down, cut-side up.
Wrap loosely in plastic wrap and allow the dough to rise for 25 minutes at room temperature. Set a rack in the centre of the oven and preheat it to 350 degrees. Melt the final 2 tablespoons of unsalted butter in a small pot or the microwave.
Brush the rolls with butter after removing the cover. 2 teaspoons of white sesame seeds should be added. Bake for 30 to 35 minutes, or until the top is puffy, golden brown, and a toothpick or skewer inserted in many places comes out clean.
Storage: Leftover rolls can be kept in airtight container up to 3 days. keep them refrigerated.