This rollo de queso is spicy, cheesy, crumbly. Goes great with a cup of coffee.
This is how my mom makes this delicious rollo de queso. I was looking at the other recipes online and the difference between the other recipes and this one is that the dough has some egg whites incorporated into it. I think having that makes the texture of this bread crumbly and it just melts in your mouth.
For the filling, you can use just cheese, without the onions and the chili. But I like it better with all the extra yummy stuff. I think onions with bread is a delicious combo and the chili pepper makes me think of fireworks in my mouth; having it with a cup of coffee helps with the heat.
For this bread, I used this “panca” chili. It’s one of the many varieties of chilies Bolivia offers, but you can use whatever kind of chili you have on hand.
Let’s start dicing and sauteing the onion until it becomes translucent. Turn off the heat and add the chili. Let it cool down while you make the dough.
In a big bowl mix all the dry ingredients. In another bowl beat the egg yolks and butter, add it to the flour and mix. Add the milk and mix until combined.
Beat the egg whites until soft peak. Take half of the egg whites and using your hands, mix it into the dough. You´ll have a very sticky dough.
Now that the onions have cooled down we can add the cheese and the other half of the egg whites.
To assemble the rolls you’ll need 3 pieces of greased parchment paper. Divide the dough into 3 portions and with well-greased hands stretch the dough into a rectangle. Add the cheese in the middle of each rectangle.
Using the parchment paper, bring 1/4 of the dough to the middle. Do the same with the other side. Transfer the rolls to a baking sheet.
Bake rolls and enjoy them with a cup of coffee!
Note: This recipe was published for the first time on 2016, on my old blog. As we celebrate Bolivia’s independence in the month of August, I thought it was a good time to update my Bolivian recipes.
More Bolivian recipes:
- 3-3/4 cups flour (500g)
- 5-1/2 tablespoons sugar (85g)
- 2 teaspoons salt
- 2-1/2 teaspoons baking powder
- 3 egg yolks
- 1/2 cup butter soften (113g)
- 10 tablespoons whole milk (2/3 cup) (157ml)
- 3 egg whites
- 1 medium onion, diced
- 1 teaspoon vegetable oil
- 2 tablespoons cayenne pepper or less if you don't want it too spicy
- 2 cups shredded cheese (255g)
- Diced and saute the onions with a teaspoon of oil until it becomes translucent; add the chili and set aside to cool down.
- In a big bowl mix all the dry ingredients.
- In another bowl beat the butter and egg yolks until creamy. Add it to the flour mixture and mix well. Add the milk and mix until well combined.
- In a small bowl beat the egg whites until soft peak. Use half of the egg whites and gently mix it into the dough using your hands. You´ll have a sticky dough.
- Now that the onions have cool down, mix in the cheese and the other half of the egg whites.
- Cut 3 pieces of parchment paper and spray them with oil. Divide the dough in 3 equal portions, and with well greased hands stretch the dough into a rectangle. Divide the cheese and put it in the middle of each rectangle.
- Using the parchment paper, bring 1/4 of the dough to the middle of the rectangle, do the same with the other side. Transfer the rolls with the parchment paper to a baking sheet.
- Bake for about 40 minutes at 375°F / 190°C. Wait about 10 minutes before cutting.
Store at room temperature in an airtight container for up to 5 days.
The 129 calories are for 1 slice. I got 28 slices out of the 3 cheesy rolls.