It often happens that I run out of ideas for breakfast or snacks to take on the go. That's how I ended up making savory muffins with cheese and caraway. I usually prepare the dough in the bread machine, but it works just as well by hand. One day, I had guests who arrived before I finished the muffins, so I improvised a roll with the same filling. Both versions turn out great.
Quick Info
Total Time: Approximately 2 hours (including rising and baking)
Servings: 12-16 muffins or one large roll
Difficulty: Medium
Ingredients
For the dough:
150 ml buttermilk
150 ml water
2 egg yolks
2 tablespoons lard
1 teaspoon salt
1 tablespoon sugar
600 g flour
1 small cube fresh yeast (about 25 g)
For the filling:
500 g salty cheese (feta, sheep or cow telemea)
2 eggs
2 tablespoons sour cream
1 teaspoon caraway seeds
For the topping:
100 g cheese
3-4 tablespoons sour cream
a pinch of salt
freshly ground pepper
For finishing:
oil for greasing the pan
flour for dusting
Instructions
1. Preparing the dough
Dissolve the yeast in the slightly warm buttermilk and water along with the sugar. Add the egg yolks, lard, salt, and flour. Knead the dough for about 10 minutes by hand or 5 minutes in a mixer until it becomes elastic and no longer sticks to your hands. Place the dough in a bowl, cover it, and let it rise in a warm place for 30-40 minutes, until it doubles in volume. In the bread machine, add the ingredients in the order listed above and use the kneading and rising program.
2. Preparing the filling
Crumble the cheese with a fork or grate it (depending on the type of cheese used). Mix well with the eggs, sour cream, and caraway seeds.
3. Cheese topping
Grate the cheese and mix it with the sour cream and a pinch of salt. Blend until it forms a paste.
4. Assembling the muffins
Grease the muffin tin with a little oil and dust each cup with a pinch of flour. Turn the dough onto an oiled surface, divide it in two, and roll out sheets about 0.5 cm thick. Cut circles with a glass or a round cutter (diameter suitable for the muffin cups). Place two circles in each compartment of the tin. In each, add a tablespoon of the cheese mixture, then a teaspoon of the cheese and sour cream topping. Sprinkle with freshly ground pepper. Cover with a clean towel and let rise for another 15 minutes.
5. Baking
Preheat the oven to 180°C. Bake the tray for 20-25 minutes, until they turn a nice golden brown on top. Remove them to a wire rack and let cool slightly.
6. Roll option
If I don't have time to fill the muffins or have guests, I make the roll: I roll out the remaining dough into a rectangular sheet, mix the two fillings (cheese and cheese topping), and spread them evenly over the sheet. I sprinkle 2-3 tablespoons of breadcrumbs or semolina over the dough before adding the filling to absorb moisture. I roll it tightly like a loaf, transfer it to a greased and floured loaf pan. Let it rise for another 20 minutes, then bake at 180°C for 30 to 40 minutes until it develops a golden crust.
Why I make this recipe often
They are filling and keep well the next day. I can easily take them on the go or serve them for breakfast. The dough has a fluffy texture, and the salty cheese and caraway give it a distinct flavor. The recipe adapts quickly depending on time and ingredients.
Tips and Variations
Tips
If the cheese is very salty, I don't add extra salt to the filling.
The risen dough needs a warm place without drafts. I avoid leaving it in a cold place, so it doesn't rise slowly.
I don't fill the muffins to the edge to prevent overflow during baking.
For the roll, the breadcrumbs or semolina prevent the cheese from leaking into the pan.
Substitutions
Buttermilk can be replaced with low-fat yogurt.
Lard can be replaced with melted butter (I don't recommend oil, as the texture is different).
The cheese can be any type of salty cheese, including a mix of cow and telemea.
The sour cream for the topping can be replaced with thicker yogurt.
Variations
Instead of cheese, cheddar or Edam cheese can be used.
For extra flavor, dill or green onions can be added to the filling.
Sesame or sunflower seeds can be sprinkled on top, not just caraway.
The muffins can also be made in the form of mini pies in a square pan.
Serving Ideas
They are good warm or cold, plain or with yogurt on the side.
They are suitable for breakfast, as a snack at the office, or on the go.
As an appetizer at a festive meal, cut in half and served with fresh vegetables.
Frequently Asked Questions
Can I use dry yeast?
Yes, you can. A 7 g packet of dry yeast is sufficient, but it should still be dissolved in the warm liquids.
Can I make them without lard?
Yes, melted butter works too (about 2 tablespoons). They come out a bit more tender with lard, but it's not mandatory.
How long do the muffins last?
Stored in the fridge, they last 2-3 days. At room temperature, a maximum of 24 hours, especially in warm weather.
Can I freeze the muffins or the roll?
Yes, they can be frozen. Thaw overnight in the fridge, then they can be briefly heated in the oven.
Can I use only egg whites in the dough?
I don't recommend it; the yolks provide color and tenderness. You can reduce it to one yolk, but the dough will be denser.
Nutritional Values
Estimated for one muffin (out of 16):
Calories: 185 kcal
Protein: 7 g
Fat: 7 g
Carbohydrates: 22 g
For the roll, the values are similar, depending on the thickness of the slice. Most calories come from flour, cheese, and fat (lard/butter and cheese). It’s a substantial snack with a good protein content.
Storage and Reheating
The muffins can be kept in the fridge in a box or paper bag for up to 3 days. If they become soggy, I heat them for 5 minutes in the oven or in a pan without additional fat. The roll keeps the same way, but it should be sliced after completely cooling. If needed, it can be frozen and reheated directly in the oven at 150°C for 10-12 minutes.
Quick Info
Total Time: Approximately 2 hours (including rising and baking)
Servings: 12-16 muffins or one large roll
Difficulty: Medium
Ingredients
For the dough:
150 ml buttermilk
150 ml water
2 egg yolks
2 tablespoons lard
1 teaspoon salt
1 tablespoon sugar
600 g flour
1 small cube fresh yeast (about 25 g)
For the filling:
500 g salty cheese (feta, sheep or cow telemea)
2 eggs
2 tablespoons sour cream
1 teaspoon caraway seeds
For the topping:
100 g cheese
3-4 tablespoons sour cream
a pinch of salt
freshly ground pepper
For finishing:
oil for greasing the pan
flour for dusting
Instructions
1. Preparing the dough
Dissolve the yeast in the slightly warm buttermilk and water along with the sugar. Add the egg yolks, lard, salt, and flour. Knead the dough for about 10 minutes by hand or 5 minutes in a mixer until it becomes elastic and no longer sticks to your hands. Place the dough in a bowl, cover it, and let it rise in a warm place for 30-40 minutes, until it doubles in volume. In the bread machine, add the ingredients in the order listed above and use the kneading and rising program.
2. Preparing the filling
Crumble the cheese with a fork or grate it (depending on the type of cheese used). Mix well with the eggs, sour cream, and caraway seeds.
3. Cheese topping
Grate the cheese and mix it with the sour cream and a pinch of salt. Blend until it forms a paste.
4. Assembling the muffins
Grease the muffin tin with a little oil and dust each cup with a pinch of flour. Turn the dough onto an oiled surface, divide it in two, and roll out sheets about 0.5 cm thick. Cut circles with a glass or a round cutter (diameter suitable for the muffin cups). Place two circles in each compartment of the tin. In each, add a tablespoon of the cheese mixture, then a teaspoon of the cheese and sour cream topping. Sprinkle with freshly ground pepper. Cover with a clean towel and let rise for another 15 minutes.
5. Baking
Preheat the oven to 180°C. Bake the tray for 20-25 minutes, until they turn a nice golden brown on top. Remove them to a wire rack and let cool slightly.
6. Roll option
If I don't have time to fill the muffins or have guests, I make the roll: I roll out the remaining dough into a rectangular sheet, mix the two fillings (cheese and cheese topping), and spread them evenly over the sheet. I sprinkle 2-3 tablespoons of breadcrumbs or semolina over the dough before adding the filling to absorb moisture. I roll it tightly like a loaf, transfer it to a greased and floured loaf pan. Let it rise for another 20 minutes, then bake at 180°C for 30 to 40 minutes until it develops a golden crust.
Why I make this recipe often
They are filling and keep well the next day. I can easily take them on the go or serve them for breakfast. The dough has a fluffy texture, and the salty cheese and caraway give it a distinct flavor. The recipe adapts quickly depending on time and ingredients.
Tips and Variations
Tips
If the cheese is very salty, I don't add extra salt to the filling.
The risen dough needs a warm place without drafts. I avoid leaving it in a cold place, so it doesn't rise slowly.
I don't fill the muffins to the edge to prevent overflow during baking.
For the roll, the breadcrumbs or semolina prevent the cheese from leaking into the pan.
Substitutions
Buttermilk can be replaced with low-fat yogurt.
Lard can be replaced with melted butter (I don't recommend oil, as the texture is different).
The cheese can be any type of salty cheese, including a mix of cow and telemea.
The sour cream for the topping can be replaced with thicker yogurt.
Variations
Instead of cheese, cheddar or Edam cheese can be used.
For extra flavor, dill or green onions can be added to the filling.
Sesame or sunflower seeds can be sprinkled on top, not just caraway.
The muffins can also be made in the form of mini pies in a square pan.
Serving Ideas
They are good warm or cold, plain or with yogurt on the side.
They are suitable for breakfast, as a snack at the office, or on the go.
As an appetizer at a festive meal, cut in half and served with fresh vegetables.
Frequently Asked Questions
Can I use dry yeast?
Yes, you can. A 7 g packet of dry yeast is sufficient, but it should still be dissolved in the warm liquids.
Can I make them without lard?
Yes, melted butter works too (about 2 tablespoons). They come out a bit more tender with lard, but it's not mandatory.
How long do the muffins last?
Stored in the fridge, they last 2-3 days. At room temperature, a maximum of 24 hours, especially in warm weather.
Can I freeze the muffins or the roll?
Yes, they can be frozen. Thaw overnight in the fridge, then they can be briefly heated in the oven.
Can I use only egg whites in the dough?
I don't recommend it; the yolks provide color and tenderness. You can reduce it to one yolk, but the dough will be denser.
Nutritional Values
Estimated for one muffin (out of 16):
Calories: 185 kcal
Protein: 7 g
Fat: 7 g
Carbohydrates: 22 g
For the roll, the values are similar, depending on the thickness of the slice. Most calories come from flour, cheese, and fat (lard/butter and cheese). It’s a substantial snack with a good protein content.
Storage and Reheating
The muffins can be kept in the fridge in a box or paper bag for up to 3 days. If they become soggy, I heat them for 5 minutes in the oven or in a pan without additional fat. The roll keeps the same way, but it should be sliced after completely cooling. If needed, it can be frozen and reheated directly in the oven at 150°C for 10-12 minutes.