Polish Sweet Cheese Rolls

These Polish sweet cheese rolls are one of those cozy, old-world bakes that fill the whole kitchen with warmth and nostalgia. The soft, pillowy yeast dough wraps a luscious farmer’s cheese filling and every bite feels like a little visit to a Polish grandma’s table. I make them for holidays but often find myself whipping up a batch just because everyone asks for them.

I first learned to make these with my aunt in Warsaw She loved pairing one with a strong cup of tea and reminiscing about her childhood

Ingredients

• All purpose flour: Gives structure and softness to the dough Use fresh flour for the tenderest texture
• Active dry yeast: Helps the dough rise and creates that classic bread aroma Make sure your yeast is still active and check the expiration date
• Warm milk: Activates the yeast and adds richness Full fat milk brings the best flavor
• Sugar: Sweetens both the dough and the cheese filling Use fine granulated sugar so it dissolves easily
• Butter: Provides richness and moisture I always use unsalted for better control
• Egg: Adds tenderness and helps bind the dough Choose a large egg for the right balance
• Vanilla extract: Rounds out the sweet flavors Pure vanilla gives the best aroma
• Salt: Just a pinch keeps flavors balanced
• Farmer’s cheese: The star of the filling Look for a crumbly dry cheese or press cottage cheese in a towel to remove excess moisture
• Sour cream: Loosens up the filling making it creamy and spreadable Go for full fat if possible
• Powdered sugar: Sweetens the filling without making it grainy Sift if yours has lumps

Step-by-Step Instructions

Prepare the yeast mixture:

Combine warm milk and sugar in a small bowl Sprinkle yeast over the top and let it sit for ten minutes until it turns foamy This gives your dough a good lift

Mix the dough:

In a large mixing bowl combine flour and salt Add in your yeast mixture melted butter egg and vanilla extract Mix everything together just until a soft dough forms It might be a little sticky but it will come together while kneading

Knead the dough:

Turn out the dough onto a floured surface and knead by hand for about ten minutes until it is very smooth and elastic This step builds strength for a perfect rise

Let the dough rise:

Transfer the dough to a greased bowl and cover it with a towel Set it somewhere warm and let it rise for about one hour or until it doubles in size This is when the yeast does its magic

Prepare the filling:

In a medium bowl mix together the farmers cheese sour cream powdered sugar and vanilla extract Stir until completely smooth

Shape the rolls:

Punch down the risen dough and roll it out into a large rectangle about twelve by eighteen inches Spread the cheese filling evenly across the surface Use an offset spatula for easier spreading

Form the log:

Carefully roll up the dough from the long side to create a tight log This is how you get all those pretty swirls of filling

Cut and arrange the rolls:

Slice the log into twelve even pieces and place them cut side up on a parchment lined baking sheet Space them out a bit so they have room to expand

Second rise:

Cover the rolls with a towel and let them rise again for another thirty minutes This is the secret to fluffy texture

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit Bake rolls for twenty to twenty five minutes until they are golden brown and fragrant

Cool and serve:

Let the rolls cool slightly before serving If you like you can drizzle them with a simple glaze of powdered sugar and milk for extra sweetness

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I especially love the sweet tang from the farmer’s cheese The aroma always reminds me of family Sundays when everyone gathered for a big breakfast around the table

Storage Tips

Let the rolls cool completely before storing Keep them in an airtight container at room temperature for up to two days For longer storage freeze them individually wrapped They reheat beautifully in the oven or microwave Bring to room temperature before serving for best softness

Ingredient Substitutions

If you cannot find farmer’s cheese use a well drained ricotta or press cottage cheese to remove excess moisture Even cream cheese mixed with a little sour cream works in a pinch For the dough bread flour can replace all purpose for even more structure Just add a splash of extra milk if the dough feels dry

Serving Suggestions

Serve these warm as a lovely breakfast with coffee or tea The rolls pair beautifully with a fruit preserve or fresh berries For a holiday table I offer them as a sweet addition alongside breads and pastries

Cultural Context

Drożdżówki z Serem are beloved in Poland and you will find them at almost every bakery and train station The tradition of sweet cheese rolls goes back generations often made for special weekends or family gatherings Each baker gives them their own twist but the tender dough and creamy cheese always stay at the heart of the recipe

Frequently Asked Questions

→ What is the ideal type of cheese for these rolls?

Farmer’s cheese is the best choice for its creamy texture and mild flavor. If unavailable, ricotta or quark can be used as substitutes.

→ How do I ensure my yeast dough rises properly?

Use warm milk (around 100-110°F) to activate the yeast. Ensure the dough rises in a warm, draft-free spot covered with a towel.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. Let it complete the first rise, then refrigerate it overnight, and continue with the recipe the next day.

→ Can I freeze the rolls after baking?

Yes, the baked rolls freeze well. Cool them completely, wrap individually in plastic wrap, and store in an airtight container for up to 2 months.

→ What are some variations for the filling?

Try adding dried fruits like raisins or apricots, or mix in citrus zest for a bright, tangy flavor in the cheese filling.