Guyanese Cheese Roll Pastry

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Guyanese Cheese Roll Pastry is a beloved Caribbean breakfast and snack, featuring soft enriched bread wrapped around a sharp cheddar filling and baked until golden brown. Each warm roll reveals a gooey, melty cheese center that pairs perfectly with a hot cup of tea or coffee.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 16 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 4 gSugar
• 12 gProtein
• 420 mgSodium
• 110 mgPotassium
• 200 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the dough

• 3 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 cup warm whole milk
• 1/4 cup warm water
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature

For the filling and topping

• 8 oz sharp cheddar cheese, finely grated
• 2 oz cream cheese, softened
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped scallion
• 1 large egg, beaten with 1 tbsp milk
• 2 tbsp melted butter for brushing

Directions

1. In a large bowl, whisk together the flour, sugar, salt, and instant yeast until evenly combined.
2. Pour in the warm milk, warm water, melted butter, and egg, then stir until a soft shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and slightly tacky.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, prepare the filling by mixing the grated cheddar, cream cheese, black pepper, and scallion in a small bowl until a smooth paste forms.
6. Punch down the risen dough and divide into 8 equal portions. Roll each portion into a small oval about 4 inches long and 3 inches wide.
7. Spoon about 1 1/2 tablespoons of the cheese filling down the center of each oval, fold the long sides over the filling, then roll up tightly from one short end to the other and pinch the seam to seal.
8. Place the rolls seam-side down on a parchment-lined baking sheet, leaving 2 inches between each, cover loosely, and let rise for 20 minutes while you preheat the oven to 375°F (190°C).
9. Brush the tops with the egg wash and bake for 20 to 25 minutes until deeply golden brown and the cheese is bubbling at the seams.
10. Brush the hot rolls with the melted butter and serve warm so the cheese stays soft and gooey.

Cook’s Notes

• Grate the cheddar fresh from the block; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• Do not overfill the rolls or the cheese will leak out during baking and burn on the pan.
• For extra stretch, substitute half the cheddar with low-moisture mozzarella.
• Brush the warm rolls with garlic-herb butter for a savory variation popular in Guyanese bakeries.
• These rolls are best eaten the day they are baked, but can be reheated in a 300°F oven for 5 minutes to refresh the gooey center.

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