[VIDEO] Small Batch 1 Proofing Only: Rosemary Cheese Rolls

Hello Bread Lovers! Today we are going to feast on carbs :), lots of them but every piece of this bread is worth it. Soft and fluffy Rosemary Cheese Rolls, you are going to love this bread. Beautifully browned and nice shiny glossy top with fresh fragrant Rosemary, and filled with cheese inside. If you think this bread looks inviting just by looking fresh out of the oven, wait till you tear it apart. The nice swirl will reveal the cheese hiding inside each of this bread.

I fancy making bread at home, they take time but for me the process is very relaxing. Most of my bread rolls are 2 rise bread rolls, but this one only requires 1 rest period of full 60-minutes. I used this dough both for sweet and savory and it never failed to deliver. I make savory bread more than sweet bread, and I like adding cheese in most of them, but I recently enjoyed adding fresh herbs on them too. Since I planted my own Rosemary, I started adding them to bread rolls like this. Rosemary doesn’t have a strong overpowering taste, but it somehow gave that herby (my own terminology) flavor and a nice specs in the bread.

This bread is great for almost anything. Have it on its own while warm, serve it with soup, with salad, stew or any dish that requires bread. This batch only makes 6 pieces, so you might need to make 2 batches as this bread runs out so fast.

Small Batch One Proofing Rosemary Cheese Buns By SweetNSpicyLiving

I used my 1 proofing bread dough recipe to make this bread. I had tested it over and over again, and I was pretty confident about sharing this with you.. I was sure this will turn out great, and all I can say it that it feels good to be right, 100%.

This bread is as good as it looks. It is soft and fluffy even with only 1 hr of rest period. I got hooked to this one that I actually made this quite several times now. Sometimes I add cheese in it, or dried fruits or eleven chocolate spread or jam. The bread dough itself is so versatile you can use it in so many different ways. Go ahead and test your creativity, and have fun with this bread dough.

Rosemary Cheese Buns

Why Does Dough Need to Rise Twice

I’ve made quite a lot of bread recipes, from all around dinner rolls, versatile sandwich bread, easy burgers buns, creamy brioche bread and beautiful cinnamon rolls. Most of these bread have something in common, they are all yeast bread that requires the dough to rest twice. It takes a lot of time, but for me it is really worth it. But why do we need to let the dough rise twice? There is a science behind all this and some confusing terminologies involved, so I will save us all that effort of remembering those words and get straight to the point. Juts remember two words, flavor and texture. Allowing the dough to rest twice produces better flavor, and chewier texture because it allows yeast more time to get to work. But this doesn’t mean the we cannot produce a soft and fluffy bread with just 1 proofing. There are variety of recipe now a days that do not require as much time as traditional bread, like this recipe that I am sharing with you. A 1 proofing/rise bread recipe that produces the ultimate soft and fluffy texture. You will be pleased to see how it looks like when you take it out from the oven. Even more, you will not be able to stop singing praise for yourself when you taste how good they are. Trust me, this 1 proofing bread rolls did not compromise any texture and flavor. It taste as good as twice proof bread, but with less time required to make it.

Small Batch One Proofing Rosemary Cheese Buns By SweetNSpicyLiving

Taste as good as twice proof bread, but requires less time

I thought it would it hurt to experiment if I cut the resting time to 60 – 90 minutes instead of 120 minutes or 2 hours. I always noticed that after the first rest period, the dough seems to have risen well enough to make good rolls. This is assuming of course that the state of the yeast is in perfect condition and the activation process was seamless and no issue at all. So I decided to give it a go and make a 1 proofing rolls. I was blown away with how I turned out! It was as good as the 2 proofing bread, it was so soft, so fluffy and so delicious! I cannot believe I am using delicious to describe this rolls. But they really taste so good even without any spread. I ate 1 roll without any spread right after I took the photo shoot. I am very excited to share this recipe with you. If you are having double thoughts in making homemade rolls at home, start with this recipe. It is so simple, and so easy to make. I have tips below in making homemade bread, be sure to scroll down and read it. These tips were from my actual bread making experience, so I can attest that it really works. 

Small Batch Rosemary Cheese Buns By SweetNSpicyLiving

Tips for a Successful Soft Homemade Bread

  • Liquid Temperature – Yeast grows in temperature between 105 – 110F, so its important to have the water that you are using to “proof” it in this range. If you go lower or higher, the yeast might not proof properly. That means the bread will not rise as much, resulting to a flat and tough bread.
  • Check Yeast Expiry a Date – you might be wondering how come the bread did not rise when you followed exactly the recipe. Well, first thing first, make sure the yeast is not yet expired. Expired yeast is the common reason for flat and dense bread. If your bread did not expand or rise during the rest period, it is most likely that the yeast is not fresh or the water temperature is too hot or cold.
  • Amount of Yeast – Just because you want a tall bread doesn’t mean you have to put as much yeast in the mixture. Sometimes adding too much yeast can cause the bread to collapse during the rest period. Just imagine putting more air than what is needed in a balloon, the balloon will explode. The same case with bread.
  • Right Type of Yeast – We’ve discussed the 3 types of yeast above. Make sure to use the right one for your recipe, and make necessary adjustments if you want to swap one from another.
  • Rest Period – Yeast bread needs time to rise. There are bread that uses less yeast but requires more rest time, the likes of No Knead Bread or Artisan Bread which usually require 8- 16 hours rest period to get the volume and to develop the flavor. There are 1 hour bread like my Rosemary Dinner Rolls which used this same bread dough. The point is, give it time to rest, don’t touch it just leave it in a warm place. The first rest period will normally tell you if your dough is good or not. If it rise and almost double in size, then your on the right track.
  • Expiration and Quality of the Flour – The quality of the flour greatly affect the texture of the bread. All-purpose flour could differ from country to country although they are all called as all-purpose flour. Sometimes it depends on the brand too. The closer the flour to expiration date or if it is already expired, the flour could tend to be drier, which means it would require more liquid than mentioned in the recipe. This is a common issue of way sometimes the dough tend to be tough and dry. This is why sometimes you have to add few more tablespoon from the suggested flour measurement to get the right texture. The dough should be soft, smooth and elastic. If it is too wet, add a bit more flour until it is no longer to sticky to handle. If it is too dry, a small amount of liquid helps provide moisture to the dough. A clean side of the bowl, with the dough slightly sticking at the bottom, a soft, smooth and elastic dough is what You are aiming for.
Small Batch Rosemary Cheese Buns

How do I Know if I Made the Bread Dough Correctly?

  • Activating the Yeast –  This is the first thing that you should get right, otherwise do NOT proceed. After 5 – 10 minutes you should see a foam forms on top of the water, this is an indication that the yeast is alive. If you do not get this, either the yeast is old or the liquid temperature is too hot or cold. The temperature should be 100F, lukewarm but not hot.
  • Clean Bowl After Kneading – The sides of the bowl should be clean, while the bottom is slightly sticking to the dough. This means that amount of liquid to the flour is correct. Enough to make a clean bowl and still make a slightly wet dough.
  • Soft Dough – Soft dough means the amount of flour to liquid is enough. Too much flour could make the bread dense and heavy, and too much liquid could make it too wet. Both will affect how the bread rise in the rest period. Try to push your fingers in the dough, it should leave a “dimple” on the dough and should gradually disappear.
  • Smooth Dough Surface – Again, this is a sign of correct flour to liquid ratio. A “bumpy” surface could mean that the dough is dry and tough.
  • Elastic Dough – A soft dough is usually elastic. If your dough is dry and tough, it wouldn’t be as elastic when you pull it apart.
  • Rest Period – The dough should almost double in size. This is a sign that the activation of the yeast work which is crucial to making a soft and fluffy bread. This also means the yeast is alive (not yet expired) and the liquid temperature is correct. I always use baking thermometer to check the temperature of the liquid.
Cheese Rosemary Buns

Why is My Dough too Wet or too Dry?

Don’t get frustrated if your dough did not turn out immediately as what you see in the photo or video. Most likely It is not because you did not follow the recipe. When it comes to bread making, the amount of flour and liquid is not always 100% precise. This is why often times you will encounter recipes that says, if your dough is dry, add a bit more liquid. If your dough is too wet, add a little bit more flour. This instructions are not meant to confuse you, they are meant to guide you on how to adjust as you work through your dough. The reason for this is that  although the measurement of water and flour are specified in the recipe, it still could slightly vary depending on many factors. For instance, all-purpose flour could very from country to country, or even from brand to brand. Don’t be surprise if you find that some brand tends to require a bit more liquid as the others. On top of this, the amount of liquid is also affected by the state of your flour. How old is the flour that you are using? Older flour nearing expiry tends to be drier and this requires more liquid. Humidity also affects baking. The more humid it is, the more likely the dough will be sticky and wet. Bread making requires patience, and practice. Once you learn how to feel the right texture of the dough, everything will be quick and easy. You can instantly tell if you need to add more water or flour to get the dough in right state.

Let’s get rolling and make this 1 Proofing Soft and Fluffy Rosemary Cheese Bread Rolls. Let me show you how I made it. Let’s get started! 

Tips in Making This Rosemary and Cheese Knot Bread:

  • Since this require only 1 proofing, make sure to make use of the full 1 hr ti let it rest.
  • I used fresh Rosemary for this recipe because I like the flavor of it on bread. Fresh Rosemary also have a thicker leaves that doesn’t wilt when baked. If you like to use Basil, Or Oregano or any other herbs that have very tender soft leaves, I suggest use the dried herbs .
  • You can make this bread with or without cheese in it, but really, why not? Cheese makes bread taste even better
  • You can shape this as regular round rolls for a quicker shaping process. I like the fancy look of having it in a knot.
  • If you do not like to stuffed it with cheese, you can sprinkle the top with Parmesan Cheese, I made it once like this and I really like the nice browning of the cheese on top. Better yet, do both. Stuffed it with cheese and sprinkle top with Parmesan Cheese, double cheese all the way!


  • 1 1/ cup + 1 tablespoon Milk , warmed to about 80F
  • 1 1/4 tsp Active Dry Yeast
  • 2 tablespoon + 1/2 teaspoon Sugar , divided (1/2 tsp for yeast, remaining for flour mixture)
  • 1 large Egg – room temperature
  • 2 tablespoon Flavorless Oil
  • 1 1/2 cups Bread Flour or All-purpose Flour plus 1/4 cup on the side ONLY as needed (I sometimes ended up using about 2 tbsp of it)
  • 1 tablespoon Dried Rosemary or 2 tbsp chopped fresh rosemary (you can increase it for stronger flavor)
  • 3/4 teaspoon Salt
  • 1 tablespoon softened unsalted Butter


  1. Activate the Yeast: Microwave the water for 20- 25 seconds until lukewarm but NOT hot, aim for 110F. If you have a baking thermometer, use it as it is the best way to be sure of the temperature. Hot milk will kill the yeast and the bread will not rise properly. Transfer milk in bowl of stand mixer (Refer to discussion above for other Methods of making this) and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 10 minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot. Do NOT proceed until corrected, otherwise you will end up with a tough dense bread
    • If using instant yeast, mix the yeast with the dry ingredients. No need to activate it.
  2. Add Wet Ingredients: Add remaining sugar (2 tbsp), oil and egg to the yeast mixture.
  3. Add Dry Ingredients: Followed by the flour, salt and chopped fresh Rosemary.
  4. Knead the Dough (Speed 2) Using the paddle attachment, mix for about 30 seconds just to bring the mixture together. Replace with the dough/hook attachment and knead for 15 minutes (KitchenAid Speed 2). If the dough is too dry, add 1/2 teaspoon of milk until it reach a smooth, soft and elastic texture. The side of the bowl should be clean, while the dough is slightly sticking to the bottom of the bowl.
  5. Add the softened butter and knead for another 15 minutes. When you add the butter, you will notice the dough will break apart and it will look like it is too wet. Do not panic, this is expected. Continue mixing (even if longer than 15 minutes) until the dough comes together completely (it will), the side of the bowl is clean and the dough is slightly sticking at the bottom of the bowl. Do not stop mixing until you get to this stage. It takes time to fully incorporate the butter to the flour mixture, be patient.
    • To Check: The dough should be smooth, soft, elastic and slightly sticking to the bottom of the bowl
  6. Divide and Shape the Dough: Divide and Shape the Dough: Divide the dough into 6 portions and shape each portion into a ball. Cover for 15 minutes.
    • Alternatively, you can also just shape it into a ball, like regular dinner rolls
  7. Let Rest: Roll and flatten and fill with grated cheese. Twist into a knot and tuck in. Watch the video for the demonstration on how to do this.
  8. Cover loosely with plastic wrap or warm towel, and then let rise in a warm place for at least 60 minutes or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled). I find 60 minutes is my sweet spot, perfectly fluffy.
    • Trick: Pre-heat the oven to 110F then turn it OFF. Put the covered dough inside
Left: After Kneading Right: After 60 minutes rest

9. Pre-heat the Oven: Meanwhile, preheat the oven to 350F in the last 10 minutes of rest time, or however long it takes to pre-heat your oven. If you are using the oven to rest the dough, do NOT forget to take the dough out before pre-heating.

Rosemary Cheese Buns Dough
After 75 minutes proofing

10. Brush Top: Dust the top with egg wash ( 1 beaten egg + 1 teaspoon water)

11. Bake for 15 – 18 minutes, until deeply golden brown.

12. Let Cool completely to allow the bread texture to get better

Makes 6 pieces

Small Batch One Proofing Rosemary Cheese Buns

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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