Garlic Cheese Rolls are melt in your mouth delicious! These homemade yeast based rolls are perfect for lunch or as a side dish and the people will be coming back for more. Adapted from my Garlic Herb Bread, the give you an individual serving style of fluffy rolls rather than a full loaf of bread.
Recipes like the Spinach Feta Bread, Pesto Bread and the Bacon Cheese Bread are all yeast based breads using simple ingredients.
The Vegemite Bread, Slow Cooker Cheese And Bacon Bread and the Slow Cooker Apple Cake are breads without yeast.
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🤍 GARLIC CHEESE ROLLS
Soft, cheesy, full of garlic and buttery these garlic cheese rolls have everything you want in homemade bread. Perfect to make when having people over or simply for the family over the weekend. These homemade bread rolls smell amazing and deliver with fluffy simplicity.
🥗 Ingredients
We have 2 sets of ingredients to make these cheesy garlic bread rolls. The 1st set is for the 'bread'. You can see these ingredients set out in the photos below.
Bread ingredients
- Yeast: instant yeast, also known as active dry yeast. This doesn't need liquid to activate it.
- Sugar: white granulated sugar.
- Salt: I use freshly cracked sea salt.
- Butter: unsalted as we use salt as a seperate ingredient in the bread.
- Milk: either full cream milk or skim milk will work.
- Plain flour: this is the primary of the dry ingredients. There is no need to sift this.
The 2nd set of ingredients is for the 'garlic butter mixture'. These are seen below.
Garlic butter mixture ingredients
- Cheese: my preference is mozzarella cheese.
- Garlic: minced garlic is a great alternative to fresh garlic. I like to use chunky chopped garlic. Equally you can use fresh garlic cloves, remove the skin and chop (2-3 small to medium cloves).
- Butter: unsalted butter is recommended. We want this at room temperature so that it is easiest to spread.
- Fresh parsley: we chop the leaves from the stems then finely chop the leaves.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Fresh herbs: I like to make these rolls with Italian flat leaf parsley. You can do the same or use your favorite fresh herbs. Basil and curly parsley are great choices.
- Sweet: prefer to make a sweet style yeast bread? Try the Cinnamon Bread.
👩🍳 How to Make GARLIC CHEESE ROLLS
To make your bread rolls we start by bringing together the bread ingredients. I like to use my food processor for this. Equally you could simply use a large mixing bowl and spatula.
🍳 Instructions
- Add the bread ingredients (Photo 1)
- Combine (Photo 2)
- Into greased large bowl (Photo 3)
- Cover and rise 1 hour
Once you have combined the bread dough, place it on a lightly floured surface and give it a quick (less than 30 seconds) knead. Then transfer it into a greased mixing bowl, flip to the other side and cover with plastic wrap. Put a tea towel over the bowl and leave for 1 hour (1st rise) in a warm place.
- Chop the parsley (Photo 5)
- Make the garlic butter (Photo 6)
Next make the garlic butter by combining the softened butter, garlic and parsley in a small bowl and stirring to combine.
- Roll and spread with garlic butter (Photo 7)
- Top with the cheese (Photo 8)
Next use a rolling pin to roll the dough out as if you were making a large thick crust rectangular pizza. Then dollop the garlic butter mixture on with a spoon. Then top that with the mozzarella cheese like you see in the photos above.
Next starting at the edge closet to you, roll the dough to form a log shape. It will look like the roll on the left in the images below.
- Roll (Photo 9)
- Slice to portion (Photo 10)
From there use a sharp knife to cut and portion the long log to make 8 individual bread rolls.
Next take each individual portion of bread and place it onto a lined (baking or parchment paper) rimmed baking sheet. Sprinkle the remaining mozzarella on the tops of the rolls.
- Onto lined baking tray (Photo 13)
- Cover and rise (Photo 14)
Next cover (just with the tea towel this time) and rise for 25 minutes (second rise). You can also use this time to preheat your oven. So that we create a steamy oven we also pour 1-2 cups of tap water into a baking dish on the lowest rack of the oven.
Once the 2nd rise time is up, remove the tea towel and place the bread rolls into the oven, middle shelf, uncovered and let them bake for 25-30 minutes.
🍽 Serving Suggestions
When it comes to serving your garlic cheese rolls, how and fresh from the oven is the best choice!
You will need to let them rest for about 5 minutes though when you take them out of the oven (as they will be too hot to hold). But after this it is time to dig in!
👍 How to Guide
How to Store
Let the bread rolls fully cool. Then transfer them to a sealed, airtight container. They can stay on the bench for 1 day after which they are best refrigerated.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Rimmed baking sheet: this is so that if any butter seaps out of the bread rolls it is caught by the rim and doesn't flow over to lower racks in the oven.
- Steamy oven: so that you don't have to try and make these look good after they are cooked by adding melted butter or brushing with it we use a steamy oven to cook the bread. This ensures, crispy golden brown bread without a dry appearance.
- Love all things bread? Then you might like the Spinach And Bacon Cob Loaf, French Onion Cob Loaf or the Spinach Cob Loaf Dip.
- Or prefer cheese? Try the Pepper Jelly Cheese Dip, Baked Brie With Red Pepper Jelly or the Camembert Cob Loaf.
🤓 garlic cheese rolls FAQ's
No. We need to yeast to ensure that the bread rolls rise.
Yes. We need to be patience and let the yeast work which will allow the dough to rise.
Using mozzarella is recommend as it makes the bread less dense that other types of cheese. Only slight change I would embrace is adding a little parmesan cheese to the cheese layer if you wish to.
😍 More Easy LUNCH Recipes
If you love whipping up a storm in the middle of the day then I have some more ideas to share with you. These recipes have a variety of cook times, methods and ingredients.
- Breakfast or Brunch recipes: Blueberry Croissant Bake, Croissant Bread And Butter Pudding, Egg And Croissant Bake.
- Fritters: Bacon And Corn Fritters, Tuna And Corn Fritters, Ham Fritters, Zucchini And Carrot Fritters.
- Sandwiches: Havarti Grilled Cheese, Goat Cheese Grilled Cheese, Brie Grilled Cheese, Brie Croissant, Mini Croissant Sandwiches, Air Fryer Croissants.
It is time to get our garlic and cheese bread rolls on my friend! You can also find all of my bread recipes or lunch recipes in the one spot.
Adrianne
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📖 Recipe
Garlic Cheese Rolls
Ingredients
Bread ingredients
- 3 ½ cups/560 grams plain flour Note 1
- 1 ½ teaspoons instant yeast Note 2
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ⅓ cups milk Note 3
- 2 tablespoons butter unsalted, softened, Note 4
Garlic and cheese ingredients
- 125 grams butter room temperature, Note 5
- 2 tablespoons garlic chunky chopped
- ½ bunch parsley stems removed, finely chopped
- 1 ¼ cups mozzarella cheese Note 6
Instructions
- Bread dough: grease the blade inner bowl and inner lid of a food processor. Then add the plain flour, yeast, sugar, salt, milk and butter. Pulse to combine which will take less than 30 seconds.
- Quick knead 1: top the combined dough out onto a lightly floured surface and give it a quick knead (no more than 30 seconds). Then put the dough into a greased large mixing bowl, cover with cling wrap and a tea towel and leave to rise for 1 hour (1st rise).
- Roll: after the 1st rise is up, remove the tea towel and discard the plastic wrap. Then lightly flour the bench surface. Place the dough onto the flour and use a rolling pin to roll out into a large rectangular (thick crust) pizza shape.
- Garlic butter mixture: add the butter, chopped parsley and garlic to a small mixing bowl and stir until consistently combined.
- Layer: next use a soup spoon to dollop the garlic butter mixture onto the rolled dough in about 6 spots. Then using the back of the spoon or a spatula, spread the butter mixture over the rolled dough with a slight border at the edges. Once done sprinkle the mozzarella cheese (all but ¼ cup) over the garlic butter mixture.
- Roll and portion: now starting at the long end closest to you roll the dough keeping the shape tight until you get to the opposite end and fold to close. Next take a knife and cut the long roll into 8 equal size portions.
- Baking tray: take each portioned roll and place it onto a baking sheet on a rimmed baking tray. Spread them out slightly. Once done cover with the tea towel and leave to rise for 25 minutes (2nd rise).
- Preheat oven: to 180°C / 350-375°F / Gas Mark 4-5 (Do this during the 2nd rise stage above).
- Oven bake: after the 2nd rise time is up, remove the tea towel. Fill a baking tray with 1-2 cups of water and place this on the lowest shelf in the oven. Now take the baking tray with risen rolls and place it uncovered on the middle shelf. Bake the bread for 25-30 minutes.
- To serve: once the bread rolls are cooked, use oven mitts to take the baking tray out of the oven and set it on a heatproof surface. Let them sit for a couple of minutes and then transfer each cooked roll to a wire cooking rack. Let cook for 5 minutes and then serve.
Video
Notes
- Note 1- Plain flour: this is plain or all purpose flour. No need to sift it.
- Note 2 - Yeast: this is instant yeast. It does not need liquid to make active it. We simply add it to the flour, sugar and salt (other dry ingredients in the bread).
- Note 3 - Milk: I have used both full cream milk and skim milk to make the recipe and both work well. So you can use your favorite.
- Note 4 - Butter: this is the spreadable butter that you use on toast.
- Note 5 - Butter: this is butter from a block of cooking butter. It is easiest to work with at room temperature. So grab it out to allow it to soften from the get go OR simply microwave for 20-30 seconds before using. A little melted is ok but we don't want it all to be liquid (too hot and will tear the dough).
- Note 6 - Mozzarella cheese: use most of this ie 1 cup in the garlic and cheese layer. But then save a bit ie ¼ cup and use this to top the bread rolls after placing them onto the baking tray.
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