Recipe Details

Just when we thought dinner rolls couldn't get any better—we stuffed them with goat cheese. These golden brown beauties are rich, soft, and full of honey and herby goat cheese.

Ingredients

• 1/2 c. 

  water

• 1/2 c. 

  plus 1 tbsp. heavy cream, divided

• 6 tbsp. 

  unsalted butter, divided

• 4 tbsp. 

  plus 1 1/2 tsp. honey, divided

• 1 

  (2 1/4-tsp. packet) rapid rise yeast

• 3 1/4 c. 

  (390 g.) all-purpose flour, sifted

• 2 1/2 tsp. 

  kosher salt, divided

• Cooking spray

• 2 

  large eggs, divided

• 6 oz. 

  goat cheese, room temperature

• 2 tbsp. 

  sliced chives, plus more for topping

• 2 tsp. 

  thyme leaves, chopped, plus whole leaves for topping

• Flaky sea salt

Description

1. Step 1In a medium heatproof bowl, microwave water, 1/2 cup cream, 4 tablespoons butter, and 3 tablespoons honey in 15-second increments, stirring between each, until butter is almost melted, about 45 seconds to 1 minute. Whisk until butter is completely melted, then pour into the large bowl of a stand mixer fitted with the dough hook attachment. Let cool until an instant-read thermometer inserted into mixture registers 110°, sprinkle with yeast, and gently beat to incorporate. Let sit 10 minutes while yeast blooms.
2. Step 2With mixer on low speed, add 1 egg and 1 egg yolk (reserve remaining egg white). Continue to beat until combined, about 1 minute.
3. Step 3In a medium bowl, whisk flour and 2 teaspoons kosher salt. Add flour mixture to stand mixer bowl in 5 to 6 additions, beating on low speed until combined between each, until dough begins to form. Increase speed to medium and continue to beat until dough is smooth, elastic, and sticky, about 4 minutes.
4. Step 4Spray a large bowl with cooking spray. Using a bowl scraper, scrape dough into greased bowl and cover with plastic wrap. Place in a warm location and let proof until risen and doubled in size, about 1 hour.
5. Step 5In a small bowl, combine goat cheese, chives, thyme, and remaining 1 tablespoon plus 1 1/2 teaspoons honey and 1/2 teaspoon kosher salt. Portion into 9 balls (about 1 heaping tablespoon each) and chill until ready to use.