Introduction and What You’ll Love About This Recipe

For weeks, I’ve wanted cheese garlic rolls. This week, we’re going to make more savory foods for everyone to enjoy because I’ve been creating too many sweets lately. These garlic cheese rolls are the greatest for family gatherings. They’re tasty, simple to make, and sure to impress everyone! Plus, they’re so fun to share, and the process of making them is incredibly enjoyable.

Here’s what I think you’ll love about this recipe – it’s everything I adore, and I know you will too!

• This is a simple recipe for garlic cheese rolls that bread lovers will adore.
• The bread is soft and buttery, and the garlic butter is rich and flavorful. Every slice tastes amazing!
• These rolls are great for parties, get-togethers, or just eating by yourself (we don’t judge!).

First proof: 1 hour and 30 minutes, or until the dough has grown twice as big.
Second proof: 30 minutes, or until the dough has risen.
Temperature for proofing: 29°C (84°F).
The temperature in the oven is: 175°C (347°F).
Time to bake: 25 minutes. (Check your oven after the 20 minute mark!)
Yield: 6 garlic cheese rolls.

Equipment and Ingredients Needed

Equipment

• Using a stand mixer with a dough hook attachment speeds up the process a lot compared to kneading by hand.
• For rolling out the dough, use a rolling pin.
• Mixing bowls: Essential for combining ingredients, especially if you don’t have a stand mixer.
• Ramekin: To roast the garlic, cover it with foil.
• Dental floss or a knife: To cut the dough cleanly.
• Baking pan: For baking the mozzarella garlic rolls to perfection.

Ingredients

Here’s the list of ingredients you’ll need for this recipe. This is just a list with some possible changes. If you want to know the exact amounts, scroll down to the recipe card or click “Jump to Recipe” at the top of the page!

• Use whole milk to make the softest garlic cheese rolls.
• Active dry yeast: Essential for proofing the dough.
• Honey: It helps the yeast grow and makes the dough taste better.
• If you don’t have bread flour, you can use all-purpose flour instead.
• Butter: If you need to, you can use margarine instead.
• If you don’t have egg yolks, you can use one whole egg instead.
• Sugar: Adds flavor and helps with browning. (If you don’t use sugar and honey, it will still work, but the color will be lighter and it will take longer to proof. We tested it!)
• Powdered milk makes the dough richer and tastier.
• Salt: Makes the taste better overall.
• We will roast the garlic in the oven with olive oil and salt to bring out its rich, deep taste.
• You can use cheddar, parmesan, or any other cheese you like instead of mozzarella.
• Parsley: Gives the rolls a bright, fresh color.

Ingredient List

Garlic butter
◯ 1 garlic head
◯ Sprinkle of salt
◯ 30 grams olive oil
◯ 50 grams butter
◯ 1 tablespoon fresh parsley

Dough
◯ 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
◯ 2 egg yolks
◯ 1 1/2 teaspoon salt
◯ 1 tablespoon sugar

Filling
◯ 200 grams mozzarella cheese
◯ Garlic butter we made previously

Egg wash
◯ 1 egg

Instructions

1. 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. When it’s done, the garlic should be soft, golden, and just right. Don’t touch it until it’s entirely cool, or you’ll burn your fingertips!
2. When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
3. In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
4. In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
5. Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
6. 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.
7. Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
8. Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
9. Cut the dough into 6 equal portions using a knife or dental floss.
10. Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
11. Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
12. Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.

Tips and Hints for Success

This is a beginner’s recipe for garlic cheese rolls, but here are some hints to make it easier and more fun:

• Knead and proof the dough the right way: If you don’t proof the dough enough, the rolls will turn out dense. But if you let them proof long enough, they’ll be soft, fluffy, and just right!
• Egg yolks vs. whole eggs: This recipe uses two egg yolks for moisture and flavor. You can use one entire egg instead, but remember that egg whites cook faster and can make the rolls a little drier.
• Roast the garlic ahead of time: Roasting garlic takes a while, so I suggest doing it first or even the day before to save time.
• Cutting with dental floss: Instead of a knife, use dental floss to cut the cheese-filled dough. This will make the slices cleaner and neater.
• Broil for a beautiful finish: For a golden, orange top, broil the rolls for 2-3 minutes at 190°C (375°F) after baking. Then, for more flavor and gloss, smear them with garlic butter.

Don’t bother about making the rolls look nice. Just brush some garlic butter on top and sprinkle with chopped parsley. They’ll look and taste great, and you’ll be eager to eat them!

FAQ

What is the best way to keep garlic rolls that are left over?

You may keep the baked garlic cheese rolls in the fridge for up to four days in an airtight container. I suggest putting these in the fridge instead than leaving them out on the counter because they include mozzarella cheese in them.

Is it okay to use a different kind of cheese?

Yes, you can use a mix of different cheeses like mozzarella, parmesan, cheddar, or any cheese you prefer – it doesn’t matter! Feel free to get creative and use your favorites.

How can I tell whether the dough has risen enough?

You’ll know the dough has proofed enough when it doubles in size and becomes puffy.

Can I put garlic cheese rolls in the freezer?

Yes, you can freeze them after baking. Place the rolls in a freezer-safe container, and they’ll stay fresh for up to 2 months. Let them thaw in the fridge overnight to enjoy.

How do I reheat garlic cheese rolls?

Reheat in the oven at 175°C (350°F) for about 5 to 8 minutes, or until they’re warm and the cheese is melted.

Why are my rolls so heavy?

If the dough doesn’t rise sufficiently or isn’t kneaded properly, the rolls will be dense. For the greatest texture, be sure to give the dough ample time to rise and knead it well.

Can I add herbs to the dough?

Yes, rosemary or thyme would be great things to add to this recipe!

Final Note

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!