Garlic Cheese Rolls

Garlic cheese roll being held above wire rack.

Garlic Cheese Rolls are melt in your mouth delicious! These homemade yeast based rolls are perfect for lunch or as a side.

Prep Time15

Cook Time25

Rising time1 25

Total Time2 5

Course: bread

Cuisine: Western

Keyword: garlic cheese rolls

Servings:

Calories: 430kcal

Author: Adrianne

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.

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.

Nutrition