Photo: Sang An; Styling: Pam Morris
8 servings (serving size: 1 roll)

Stir the dough together quickly the day before shaping and baking—no kneading necessary. The dough is more like a thick batter; don't add additional flour or the rolls will turn out dry.

How to Make It

Step 1

Dissolve yeast in 2 tablespoons warm water in a large bowl; let stand 5 minutes or until bubbly.

Step 2

Heat 1 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/4 cup cheese, sugar, salt, and egg, stirring well.

Step 3

Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture. Weigh or lightly spoon 5 ounces (about 1 cup) all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)

Step 4

Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 12 x 7–inch rectangle. Brush dough with remaining 1 tablespoon oil. Sprinkle remaining 1/4 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 8 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.

Step 5

Preheat oven to 400°.

Step 6

Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm.

You May Like

Ratings & Reviews

Beth911's Review

March 13, 2013
The whole family loved these - especially the kids. It may defeat the purpose of the "overnight" but I found the easiest way for me to do this was to put the ingredients in my breadmaker on the dough setting (I did end up adding 1-2Tbs of flour while it was kneading). When it was finished I removed the dough, rolled it out and continued with the recipe. They came out wonderful and looked very much like the picture. I have tried this before the way that it calls for but like everyone else it tasted good but didn't look so good. Also with the way I did it this time it easily made 12 good sized rolls.

JungleJane's Review

November 12, 2012

EllenFL's Review

April 25, 2011
Somewhere between a 3 and a 4. I served these with CL's "Glorious Easter Menu" with ham, deviled eggs, carrot soup, roasted potatoes with artichokes, strawberries and cream and salad and this was the most difficult course! I am not a baker. My yeast didn't bubble even tho it was fresh. And the instructions say not to add extra flour or it will be dry but this was so sticky you have to! The taste was OK, a little dry, but everyone liked having homemade bread and it smelled good. Nothing like the presentation and all different sizes!!

SingingGourmand's Review

May 27, 2013
They taste utterly sinful! A huge hit - they disappeared immediately.

lilyfaebride's Review

April 04, 2010
Delicious! Relatively easy to make, I didn't add the extra flour and I should have. The dough was a little to sticky to roll so mine weren't as pretty as they should have been but they sure tasted good. I'd make a double batch next time.

Jeanne15's Review

May 03, 2010
These were a great accompaniment to a pasta dinner, and it was a special treat to have homemade bread. I liked that the prep work was done the night before, and the flavor was good. We used fresh thyme from our garden. Will definitely make these again!

HelloSunshine1's Review

March 26, 2011
The flavor is very good. However, I need help from the other reviewers. The yeast never seemed to bubble even though it was in date and the water was warm enough. Went to the store and got more yeast. Not really sure if it truly bubbled. Used all but 1/2 to 1 T of the flour. The egg might have sat out too long since I had to go to the store. The dough made up into a sticky dough, but never rose. Does anyone know what might have gone wrong? The rolls cooked up fairly well, not roll shaped, but still good to eat.

Jessie123's Review

April 16, 2010
I thought these were dry and not very favorful. We added honey to give it a little more flavor.

KHallAllison's Review

November 15, 2012
Made these last night. They tasted great, but mine looked nothing like the picture. Because the dough was so sticky, there were no real separations in the layers - the cut rolls kind of sunk together on the pan and looked a little like puffy pancakes. Any ideas on how to get them to be prettier without adding more flour and making them dry?

JessicaLuu's Review

June 07, 2010
Seemed intimidating at first, but they really are easy and quick to make. My only caveat is that the dough will be very sticky, so make sure you flour the surface you roll them out on very well, or the dough will stick. I make these with Spaghetti with Sausage and Simple Tomato Sauce, and they are a huge hit. My husband was so impressed that I didn't buy these.