Savory Cheese Rolls: Mayo in the Filling Keeps Them Juicy – Butter-Layered Dough for St. Nicholas Day

These savory cheese rolls are made from a yeast dough layered with soft butter, a shortcut version of laminated pastry, and rolled around a Gouda, ketchup and mayonnaise filling. They bake up soft, golden and flaky, with melted cheese in every slice.

In Slovakia and across Central Europe, St. Nicholas Day falls on December 6, and a tray of savory pastry is a welcome partner for the sweet treats. These rolls also suit holiday movie nights and party platters. Unlike dry pizza rolls, the butter layers keep the dough tender and the mayonnaise keeps the filling creamy. Is your oven preheated?

At a Glance

• What it is: Fluffy yeast pastry layered with butter and filled with a cheese mixture
• Secret trick: Mayonnaise in the filling keeps it juicy, and the dough is folded “envelope style” with soft butter
• Prep time: 30 min (plus rising time)
• Baking time: 25–30 min
• Servings: about 24 rolls
• Difficulty: Medium
• Calories: about 190 kcal per roll

Ingredients

Instructions

1. Yeast starter: Pour the warm water into a bowl, add the sugar and crumble in the yeast. Whisk until the yeast has dissolved completely.
2. Knead: Put the flour in a large bowl and add the salt, oil and the yeast mixture. Stir with a wooden spoon first, then knead by hand into a smooth, elastic dough that no longer sticks.
3. Rise: Cover the dough with a kitchen towel and let it rise in a warm place for 30–45 minutes, until doubled in size.
4. Make the filling: While the dough rests, shred the cheese and stir it together with the ketchup and mayonnaise into a thick, spreadable mixture.
5. Divide: Divide the risen dough into 4 equal pieces. Cover them and let them rest for another 10–15 minutes.
6. Layer the dough: Roll the first piece into a circle and brush it with soft butter. Lay a second rolled circle on top and brush again. Repeat with all 4 pieces (do not butter the top layer).
7. Fold: Gently stretch and roll the stacked dough into one large sheet. Brush it with the remaining butter, fold it like an envelope (sides to the middle), then fold it in half.
8. Fill: Roll the dough out again into a large rectangle and cut it into strips about 2 inches (5 cm) wide. Spread the cheese filling over each strip and roll it up into a long “snake”.
9. Cut: Cut the long rolls into shorter pieces and place them on a baking sheet lined with parchment paper.
10. Bake: Brush with the beaten egg, sprinkle with seeds and bake at 350–400°F (180–200°C) for about 25–30 minutes, until golden.

Video Recipe

Tips for Perfect Savory Cheese Rolls

1. For clearly separated layers, the butter between the dough circles must be truly soft (room temperature), not melted into a liquid.
2. Do not skip the mayonnaise in the filling. During baking it blends with the cheese into a creamy mixture, so the rolls do not turn out dry inside.

Easy Variations

• Ham version: Stir 3.5 oz (100 g) of finely chopped good-quality ham into the cheese mixture, or add finely diced salami.
• Garlic version: Press one garlic clove into the beaten egg you brush on top for extra aroma.

Frequently Asked Questions (FAQ)

Serve the rolls warm, straight from the baking sheet, while the cheese filling is still soft and creamy.

The recipe is based on a version by Domaći Recepti, adapted by the We Cook With Love team.

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