Golfeados (Vezuelan Cheesy Rolls)

Name: Golfeados (Vezuelan Cheesy Rolls)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 people
Ingredients: 1 cup (245 g) milk; 2 Tbsp (28.4 g) butter; 2 Tbsp (25 g) shredded panela; 1 ½ tsp active dry yeast; 1 egg; 4 cups (500 g) flour; 1 tsp ground anise seeds; 2 Tbsp (28.4 g) Butter; 1 ½ cups (169.5 g) shredded gouda cheese; 1 ½ cups (300 g) shredded panela; ½ cup (100 g) shredded panela; ½ cup (118.2 g) water; ½ cup(56.5 g ) shredded gouda cheese

User Reviews

4.4

21 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Rising Time
2 hrs
Total Time
50 mins
Servings
12 people
Course
Breakfast, Snacks
Cuisine
South American, Venezuelan

Golfeados (Vezuelan Cheesy Rolls)

Nicole Alvarado

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Golfeados are a wonderful Venezuelan sweet and salty treat that combines robust panela sugar with a semi-hard cheese. Serve these rolls with a hot beverage for breakfast, a morning snack, or afternoon tea! Yield: 12 rolls

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Ingredients

Servings

For The Dough

1 cup (245 g) milk
2 Tbsp (28.4 g) butter
2 Tbsp (25 g) shredded panela or dark muscovado sugar (or dark brown sugar)
1 ½ tsp active dry yeast
1 egg
4 cups (500 g) flour
1 tsp ground anise seeds

For The Filling

2 Tbsp (28.4 g) Butter, melted and cooled
1 ½ cups (169.5 g) shredded gouda cheese
1 ½ cups (300 g) shredded panela or dark muscovado sugar (or dark brown sugar)

For The Syrup

½ cup (100 g) shredded panela or dark muscovado sugar (or dark brown sugar)
½ cup (118.2 g) water
½ cup(56.5 g ) shredded gouda cheese (if desired, to top)

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Instructions

In a microwave-safe bowl, heat milk, butter and panela for 1 minute. Add yeast and stir.
In a big mixing bowl, add flour and anise seed. Add yeast mixture and egg. Mix well.
Knead the dough on a lightly floured surface for 5 to 10 minutes. Place it in a well-greased bowl, cover and let rise until doubled in size, usually 1 to 1-1/2 hours.
Roll out the dough on a floured surface into a 15x9 inch rectangle.
Spread melted butter all over the dough. Sprinkle the shredded cheese first and then the shredded panela on to the buttered dough. Starting at the 15 inch side, roll up the dough, pinching the edge to seal.
Cut the roll into 12 slices.
Coat the bottom of a 9x13 inch baking pan with butter, or 2 (9-inch) round baking pans. Place the rolls close together in the pan and let them rise until the dough is doubled, about 30 minutes.
Preheat the oven to 350 F.
Pour a little bit of water between each roll. About 2 tablespoons in total for the 9x13-inch pan. Bake for 20 minutes
While the rolls are baking, make the syrup: In a small saucepan, add the panela and water. Bring the mixture to a boil over high heat. Lower the heat and simmer for 5 minutes. Remove from the heat and set aside.
After 20 minutes of baking, brush the syrup over the rolls and bake for another 10 minutes. If you are adding more cheese, add it right after brushing the rolls with syrup.
Serve warm.

Notes

If you have a stand mixer: use the hook attachment to knead the dough.
For bread machine: Add the ingredients according to the bread machine instructions and use the dough option. Then roll out the dough and continue with the next steps.