Emirati Khameer Cheese Roll
Baked cardamom-saffron yeast rolls filled with cream cheese.
Preparation: 35 min · Cooking: 25 min · Total: 2 hr 15 min · 8 servings
Ingredients
- 100 g pasteurized cream cheese spread
- 1 tsp ground cardamom
- 2 tbsp sesame seeds
- 400 g ordinary wheat flour
- 100 ml pasteurized milk, lukewarm — Half the dough liquid.
- 100 ml lukewarm water for dough
- 8 g instant yeast
- 25 g sugar
- 0.5 tsp salt
- 1 pinch saffron threads
- medium egg, beaten for brushing — 1
- extra wheat flour for dusting, as needed — Separate from measured dough flour.
- oil for greasing the pan, as needed
Instructions
Measure the roll ingredients
Use equal milk and water volumes: base 100 ml + 100 ml, fourfold 400 ml + 400 ml. Keep filling cheese chilled and dusting flour separate. The base makes eight rolls; larger yields use more comparable pans.
Knead & Rise
Whisk warm milk, water, yeast, and sugar. Mix in ordinary flour, cardamom, saffron, and salt. Knead for 10 minutes into a smooth dough. Cover; let rise in a warm spot for 1 hour. (Do not taste raw dough). Rise until doubled; time alone is not proof that dough is ready.
Check doubled dough: 3600 seconds
Roll & Fill
Punch down dough. On a lightly dusted surface (using unmeasured flour), roll into a 5 mm thick rectangle. Spread cream cheese evenly over the top.
Shape
Roll tightly into a log. Slice into 8 equal rolls (32 for large). Arrange cut-side up in a greased pan (using unmeasured oil). Proof covered for 20 minutes, brush with raw egg wash, and sprinkle with sesame seeds.
Check proofed rolls: 1200 seconds
Preheat and arrange comparable pans
Preheat the oven to 180°C. At fourfold yield divide the dough and filling across comparable pans rather than one thick deep roll. Leave expansion space between rolls.
Bake
Bake at 180°C (350°F) for 20–25 minutes. Verify that the center layers are completely firm and dry.
Check baked roll centres: 1200 seconds
Verify centres and serve
Check the thickest inner layers of several rolls: fully cooked and dry, with fully set egg wash and no raw dough. Continue baking at 180°C if needed; colour and a timer alone are not proof. Serve warm.
Refrigerate leftovers
Divide leftovers promptly into small shallow containers and refrigerate within 1 hour at or below 4°C. Use within 3 days. Do not wait for a whole deep pot or tray to reach room temperature.
Tips
- Selected ingredient amounts govern scaling; numbers in the method describe the base batch. Use more comparable pans or cooking batches for large yields, not one deeper pan or multiplied timers. Timers remind you to check readiness and do not certify it.
Common mistakes
- Do not treat a timer or surface colour as proof of cooked centres; inspect the stated texture and temperature where applicable.
Substitutions
- Keep the approved master ingredients and allocations; alternatives may need a different method or quantity. Optional garnishes may be omitted.
Storage
Divide leftovers promptly into small shallow containers and refrigerate within 1 hour at or below 4°C. Use within 3 days. Do not wait for a whole deep pot or tray to reach room temperature.
Reheating
If reheating, heat only the portion needed, at most once, to 74°C throughout, including solid and bread centres. Stir or turn and thermometer-check several places. Discard reheated leftovers; reheating cannot repair improper storage.
About this recipe
These cream-cheese-filled baked rolls are a household adaptation of spiced Emirati Khameer bread, suited to a shared breakfast.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.