Cheesy Sambal Rolls

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Do you ever find yourself craving a snack that is both indulgent and full of flavour? Look no further, because these cheesy sambal rolls are here to satisfy your taste buds. These delectable treats are the perfect combination of spicy and cheesy, sure to please any food lover.

In this article, we will dive into the mouthwatering world of cheesy sambal rolls and explore how to make them at home. Get ready to learn about the history and ingredients of this delicious dish, as well as tips for perfecting your own batch. Get your taste buds ready, because this article will leave you craving for more of these cheesy treats.

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My Inspiration

This recipe is inspired by the Sambal and Parmesan Bread from the cookbook Mooncakes and Milk Bread by Kristina Cho. Her recipe blends bold, savoury flavours with soft, fluffy bread, and I loved the idea of incorporating sambal oelek into a cheesy, spicy roll. I’ve put my own twist on it, creating these Cheesy Sambal Rolls, which are packed with heat, richness, and a golden, cheesy crust that makes every bite irresistible!

Why you’ll like this Cheesy Sambal Rolls recipe

• Perfect Flavour Balance: The combination of spicy sambal oelek, savoury cheese, and soft dough creates a mouthwatering mix of flavours that will please any palate.
• Amazingly Texture: The fluffy, pillowy rolls have a delightful bite, making them perfect for dipping, serving as a snack, or pairing with any meal.
• Easy to Make: With clear instructions and simple ingredients, this recipe offers a straightforward way to enjoy homemade, comforting rolls.
• Versatile: Whether you’re looking for a spicy snack, a side dish, or something to serve at gatherings, these rolls fit the bill.
• Satisfying & Delicious: The golden, cheesy crust and tangy sambal oelek inside create an irresistible combination that will leave everyone craving more.
• Fun to Experiment With: With room for personal twists (extra cheese, more sambal, or even a different type of cheese), your readers can make these rolls their own!

My go-to favourites

Dough Scraper

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Tea Towel

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Ingredients in this Cheesy Sambal Rolls recipe

At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.

For the Roux (Tangzhong):

• Milk: For making the roux, contributing to a soft and fluffy texture in the bread. You can use water as well.
• Bread flour: This forms the base of the tangzhong. It helps absorb the liquid, resulting in a smoother dough and fluffier rolls.

For the dough:

• Bread flour: This is the main flour used to give structure and strength to the dough, ensuring a chewy texture and rise.
• Caster sugar: Adds sweetness and helps activate the yeast for a better rise.
• Salt: Enhances the flavor of the dough and balances the sweetness. instant yeast: The leavening agent that makes the dough rise and become fluffy.
• Milk: Ensure your milk is lukewarm, not hot, to avoid killing the yeast. This helps it activate properly for a good rise.
• Egg (beaten): Provides richness and contributes to the dough’s texture. The other half is reserved for the egg wash.
• Unsalted butter: Make sure the butter is soft, not melted, and cut it into small pieces to ensure it blends smoothly into the dough without making it greasy.
• Vegetable oil: Coating the proofing bowl with oil helps prevent the dough from sticking while it rises.

Things to Note:

• Egg Wash: Remember to reserve half the beaten egg for the egg wash later. It gives the rolls a golden, shiny finish.
• Cheese Choice – Use a cheese that melts well, like mozzarella for stretch or cheddar for a stronger flavour. If using pre-grated cheese, check if it contains anti-caking agents, as they can affect melt quality. If you want a smoother, more even melt for your cheesy sambal rolls, consider using block cheese and shredding it yourself rather than pre-shredded cheese.

Tips for making the BEST cheesy sambal rolls

• Use Quality Sambal Oelek: Since you’re using shop-bought sambal oelek, choose a high-quality one for the best flavour. Some brands have a stronger or milder heat, so pick one that suits your spice tolerance.
• Let the Dough Rest: Allow the dough to fully rise and rest for the best texture. This step is essential for getting soft, fluffy rolls.
• Divide Dough for Even Baking: Dividing the dough into equal portions ensures that each roll bakes evenly and has a uniform size, making them look perfect when they’re finished.
• Roll Evenly: When rolling out the dough, keep it as even as possible for consistent baking. This will help the rolls rise uniformly and avoid any uneven cooking.
• Don’t Overstuff: Avoid overfilling the rolls with sambal and cheese. A thin, even spread will keep them from overflowing while baking.
• Brush with Egg Wash: For a golden, glossy finish, make sure to brush the rolls with a thin layer of egg wash before baking.

How to serve these cheesy sambal rolls

• As a Snack: Enjoy these rolls as a savory snack on their own, or pair them with a dipping sauce like extra sambal oelek, ketchup, or a spicy mayo for an extra kick.
• With a Meal: Serve these rolls alongside a main dish like grilled meats, curries, or stir-fries. They also pair perfectly with soups, especially those with a slightly spicy or savory broth, as they soak up the flavors.
• Breakfast or Brunch: These rolls make a great breakfast or brunch option! Serve them with eggs, avocado, or a side of fresh fruit for a satisfying meal.
• As Party Appetizers: Slice the rolls into smaller portions and serve as bite-sized appetizers at parties or gatherings. They’re sure to be a hit with your guests.
• Reheated for Freshness: If reheating, warm the rolls up in the oven to restore their soft, fluffy texture and crispy, cheesy top. Serve them hot for maximum flavor!

How to store these cheesy sambal rolls

1. Room Temperature (Short Term): If you plan to eat them within 1-2 days, store the rolls in an airtight container or wrap them in plastic wrap, and keep them at room temperature. This helps maintain their soft texture and prevents them from drying out.

2. Refrigerator (Medium Term): If you’d like to keep them for up to 4-5 days, you can store the rolls in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. To reheat, simply warm them in the oven for a few minutes until they’re soft and heated through.

3. Freezing (Long Term): For longer storage, freeze the rolls! After baking and cooling, wrap the rolls individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw them at room temperature or warm them in the oven at a low temperature (around 300°F or 150°C) for about 10-15 minutes.

Check out the video tutorial

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Recipe Frequently Asked Questions

More delicious bread recipes you might like

• Coconut Buns (Gai Mei Bao)
• Pineapple Buns (Bo Lo Bao)
• Coffee Buns

Did you make this recipe?

Let me know if you try out this recipe — I love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below!

Cheesy Sambal Rolls

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• Author: Bakabee
• Prep Time: 30 mins
• proof time: 3 hours
• Cook Time: 17 mins
• Total Time: 3 hours 47 minutes
• Yield: 6 rolls 1x
• Category: breakfast, afternoon tea, snack, lunch
• Method: Bake
• Cuisine: Western, Asian

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Description

These cheesy sambal rolls are a perfect blend of fluffy, spicy, and savoury. Pillowy soft on the inside with a tangy sambal kick inside and a golden, cheesy crust—irresistibly delicious!

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Ingredients

Scale 1x2x3x

For the Tangzhong:

• 50 g milk
• 10 g bread flour

For the dough:

• 167g bread flour
• 25g caster sugar
• 1/4 tsp salt
• 1/2 tsp instant yeast
• 62 ml milk, lukewarm
• 1/2 egg, beaten, reserve 1/2 for egg wash
• 27g unsalted butter, softened and diced
• 1/2 tsp vegetable oil (for the proofing bowl)

For the filling:

• 6 tsp sambal oelek
• 12 tsp grated Parmesan cheese (or more, because who doesn’t love extra cheese?)

For the egg wash:

• 1/2 beaten egg (from earlier)
• 1/2 tbsp milk

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Instructions

Prepare the Roux (Tangzhong)

1. In a small saucepan, whisk together bread flour and milk. 
2. Cook over low heat, stirring constantly until it thickens into a paste. Remove from heat and let it cool completely before using.

Make the Dough

1. Mix yeast, 1 tsp of sugar (from the 25 g total) with the lukemilk in a bowl to bloom the yeast.  Stir until the yeast has dissolved.  Cover with a towel for 5 to 10 minutes or until a layer of foam forms. 
2. In the mixing bowl of a stand mixer, combine bread flour, sugar, salt, and half the beaten egg. 
3. Add bloomed yeast mixture, cooled Tangzhong and mix until a shaggy dough forms.
4. Knead using a stand mixer (or by hand) until the dough starts to come together.
5. Gradually add the softened butter, kneading until fully incorporated. Continue kneading until it passes the windowpane test (when you can stretch the dough thinly enough to let light pass through).
6. Lightly oil a bowl, place the dough inside, and roll it around to coat the surface. Cover and let it proof in a warm place until it doubles in size (about 1–2 hours).

Shape the Rolls

1. Once the dough has doubled in size, sprinkle some flour on top of it and gently press to release excess gas.
2. Transfer onto a lightly floured surface, keeping the sticky side up.
3. Shape it into a smooth ball, then weigh the dough (total weight should be around 344 g) and divide it into 6 equal portions (around 57 grams / portion). 
4. Form each portion into a ball by pulling and tucking the sides underneath, then cover them all with a tea towel to rest for 15 minutes.
5. Roll each piece into an oval shape, about 6 inches long.
6. Use a dough scraper or knife to cut thin lines halfway through the dough (should look like fingers on a hand or teeth on a comb).
7. Spread 1 tsp sambal oelek and 2 tsp grated Parmesan on the uncut half.
8. Roll the dough up from the filled side, pinching the cut dough to seal the ends.
9. Place rolls onto a lined baking tray, cover with a tea towel, and let them proof for another 45–60 minutes until puffy.

Final Touches & Bake

1. Preheat the oven to 180°C fan (400°F).
2. Mix the reserved beaten egg with milk to make the egg wash.
3. Brush a thin layer over the buns and sprinkle extra Parmesan on top.
4. Bake for 16–18 minutes until beautifully golden brown.  For your reference, mine took 17 minutes. 
5. Let them cool slightly before transferring to a wire rack.
6. Serve them warm!

Notes

If your kitchen is cold, place a cup of hot water in the oven (turned off) to create a cozy proofing environment for the 1st proof.

You can sprinkle extra cheese, or even spread a little more sambal oelek for an extra kick.

Watch my video tutorial here to see me in action making these delicious spicy treats.

Thanks for joining me in the kitchen today. Keep Baking! :))

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