Old-School Cheese Zombies
A nostalgic throwback to school cafeteria classics, these golden, pillowy rolls are stuffed with oozy Velveeta or American cheese and brushed with butter for that old-school comfort food flavor. Perfect fresh from the oven or reheated for a quick snack
Yield: 16 Rolls
Prep Time: 65 Minutes
Cook Time: 20 Minutes
Special Equipment: Sheet Pan
Ingredients
½ cup warm water
1½ tablespoons active dry yeast
⅓ cup + 1 teaspoon granulated sugar, divided
1 cup lukewarm whole milk
¼ cup unsalted butter, softened
¼ cup unsalted butter, melted (for brushing)
1 teaspoon salt
1 large egg, lightly beaten
4½ cups unbleached all-purpose flour, spooned and leveled
8 oz Velveeta or American cheese, cut into 16 cubes
Directions
Line two baking sheets with parchment paper. In a large bowl, combine warm water, yeast, and 1 teaspoon sugar. Stir and let sit until foamy, about 5–10 minutes. Add milk, softened butter, remaining sugar, salt, egg, and 2 cups flour. Mix until combined, then add remaining flour ½ cup at a time until the dough pulls from the sides of the bowl. Transfer to a floured surface and knead until soft and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 15 minutes. Divide dough into 16 pieces. Flatten each slightly, tuck a cheese cube into the center, and pinch the dough around it to seal. Place rolls seam-side down on the prepared baking sheets, spaced 2 inches apart. Cover and let rise for 30 minutes.
Preheat oven to 375°F. Brush tops with melted butter and bake for 15 minutes. Rotate pans, then bake another 5 minutes or until golden. Brush again with melted butter and serve warm for maximum gooeyness.
