Why Make This Recipe
These Buttery Cheese Garlic Rolls are not just any rolls; they are fluffy, cheesy, and bursting with garlic flavor. Perfect for any meal or as a snack, these rolls will be a hit with family and friends. Whether you are a beginner or an experienced baker, this recipe will guide you through each step to create soft, delicious rolls everyone will love!
How to Make Buttery Cheese Garlic Rolls
Ingredients
- 1 garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter (softened)
- 1 tablespoon fresh parsley (chopped)
- 90 grams warm milk
- 7 grams active dry yeast
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (for the dough)
- 2 egg yolks
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese (shredded)
- Garlic butter we made previously
- 1 egg (for wash)
Directions
Roast Garlic: In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
Make Garlic Butter: When the garlic is ready, mix the roasted garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil. Set aside.
Prepare Yeast Mixture: In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
Make Dough: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, two egg yolks, and the yeast mixture.
Knead Dough: Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Proof Dough: Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
Roll Out Dough: Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
Add Mozzarella: Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Cut Dough: Cut the dough into 6 equal portions using a knife or dental floss.
Second Proof: Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Bake: Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Decorate: Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
How to Serve Buttery Cheese Garlic Rolls
These rolls are best served warm. You can enjoy them on their own or with a side of marinara sauce for dipping. They pair wonderfully with soups, salads, or as a side to any main dish.
How to Store Buttery Cheese Garlic Rolls
To store these rolls, keep them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Just wrap each roll in plastic wrap and store them in a freezer bag. When ready to eat, reheat in the oven for a few minutes to regain their softness.
Tips to Make Buttery Cheese Garlic Rolls
- Ensure your yeast is fresh for the best rise.
- Use warm milk, not hot, to activate the yeast properly.
- Feel free to add other herbs or spices to the garlic butter for extra flavor.
- If the dough is too sticky, add a little more flour while kneading.
Variation
You can experiment with different types of cheese or add cooked herbs like basil or thyme in the filling for added flavor.
FAQs
Q: Can I use a bread machine for the dough?
A: Yes, you can use a bread machine to knead the dough. Just follow the machine’s instructions for dough preparation.
Q: What if I don’t have fresh garlic?
A: You can use garlic powder, but the flavor won’t be as rich. Add about 1 teaspoon of garlic powder to the dough or the garlic butter instead.
Q: Can I make these rolls ahead of time?
A: Absolutely! You can prepare the rolls up to the point of the second proof, cover them, and refrigerate or freeze. Just let them come to room temperature before baking.
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Buttery Cheese Garlic Rolls
Ingredients
For the Garlic
- 1 head garlic head Cut the top off for roasting.
- 30 grams olive oil
- Sprinkle salt
For the Dough
- 50 grams butter (softened) For the dough.
- 90 grams warm milk Not hot, to activate the yeast.
- 7 grams active dry yeast Ensure yeast is fresh for the best rise.
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (for the dough)
- 2 egg yolks
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese (shredded)
- 1 egg for wash
For the Garlic Butter
Instructions
Roasting the Garlic
- In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
Making Garlic Butter
- When the garlic is ready, mix the roasted garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil. Set aside.
Preparing Yeast Mixture
- In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
Making the Dough
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, two egg yolks, and the yeast mixture.
Kneading the Dough
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Proofing the Dough
- Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
Rolling Out the Dough
- Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
Adding Mozzarella
- Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Cutting the Dough
- Cut the dough into 6 equal portions using a knife or dental floss.
Second Proofing
- Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Baking
- Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Decorating
- Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
