Description
Savory Crazy Dough Stuffed Bread packed with cream cheese, turkey, and scallions. This is an easy, make-ahead brunch bread using one versatile dough, resulting in soft, fluffy, pull-apart spiraled buns.
Ingredients
- 1 half cup warm milk (about 110°F)
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 3 and one third cups all purpose flour
- 1 and one half teaspoons baking powder
- 1 and one half teaspoons salt
- three quarters cup plain Greek yogurt
- 1 large egg
- 8 ounces cream cheese softened
- 1 cup finely chopped cooked turkey or cooked turkey sausage crumbles
- 4 scallions thinly sliced
- 3 cloves garlic minced
- 1 half teaspoon salt (for filling)
- 1 quarter teaspoon black pepper
- 1 half teaspoon garlic powder
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley or chives
Instructions
- Stir together the warm milk, sugar, and active dry yeast in a small bowl. Let this sit for 5 to 10 minutes until the surface looks foamy.
- Whisk together the flour, baking powder, and salt in a large mixing bowl. Add the yogurt and egg.
- Pour the yeast mixture into the flour mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and most flour is moistened.
- Turn the dough out onto a lightly floured surface. Gently knead for 3 to 5 minutes until the dough is smooth, soft, and only slightly tacky.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 2 hours or until doubled in size.
- Make the filling by mixing the softened cream cheese, chopped cooked turkey or sausage, sliced scallions, minced garlic, salt, black pepper, and garlic powder in a bowl until smooth.
- Once the dough has risen, punch it down gently. Transfer it to a floured work surface and roll it into a large rectangle about 20 inches by 16 inches.
- Spread the cream cheese and turkey filling evenly over the dough, leaving a narrow border around the edges.
- Starting from one long edge, roll the dough into a tight log, pinching the seam to seal. Trim the ends if they are uneven.
- Slice the log into thick rolls about 2 and one half inches wide. Arrange them filling side up in a greased deep baking dish or round cake pan, leaving space between rolls.
- Cover the pan loosely and let the rolls rise again for 45 minutes to 1 hour, until they puff up and touch.
- Preheat the oven to 375°F near the end of the rise time. Stir together the melted butter and olive oil, then gently brush the tops of the rolls with this mixture.
- Sprinkle the rolls with grated Parmesan and chopped parsley or chives if you are using them. Bake for 35 to 45 minutes until the tops are deep golden brown and the centers look set.
- Remove the bread from the oven. Let it cool in the pan for about 15 to 20 minutes. Loosen the edges and transfer the bread to a rack. Pull apart the rolls or slice and serve warm.
Notes
- Use room temperature cream cheese for easy mixing without lumps.
- Do not roll the log too tightly; centers may pop open while baking.
- Grease the pan well and leave space between rolls for even rising and baking.
- Rotate the pan halfway through baking for even browning.
- Let the bread cool slightly before serving so the filling sets and does not ooze excessively.
- Store leftover bread covered in the refrigerator for up to 3 days.
- Freeze individual rolls tightly wrapped in plastic wrap and foil for up to 2 months.
- Reheat refrigerated rolls wrapped in foil at 325°F for 10 to 15 minutes.
- Reheat frozen rolls at 325°F wrapped in foil for 20 to 25 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American