why make this recipe
Buttery Cheese Garlic Rolls are perfect for gatherings and family dinners. They are soft, cheesy, and packed with flavor. Everyone loves the warm, gooey mozzarella cheese inside and the rich taste of garlic. These rolls are easy to make and will impress your guests or make any meal special.
how to make Buttery Cheese Garlic Rolls
Ingredients:
- 1 garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter
- 1 tablespoon fresh parsley
- 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
- 200 grams mozzarella cheese
- Garlic butter we made previously
- 1 egg
Directions:
Roast the Garlic: In a ramekin, place one whole garlic head (cut the top off). Drizzle it with olive oil and sprinkle with salt. Cover it 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 it with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then 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.
Mix the Dough: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, egg yolks, and the yeast mixture.
Knead the Dough: Use a dough hook attachment on medium speed to knead the dough for 15-20 minutes until soft and smooth.
Proof 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.
Roll Out the Dough: Roll out the dough to about 1/4 cm (or 1/8 inch) thickness. 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 the 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
Serve warm, right out of the oven. You can enjoy them on their own or pair them with your favorite soup or salad. These rolls also make a great side for pasta dishes.
how to store Buttery Cheese Garlic Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. To reheat, simply warm them in the oven until soft again.
tips to make Buttery Cheese Garlic Rolls
- Make sure the milk is warm, not hot, to help the yeast activate.
- Kneading the dough well is essential for soft rolls.
- Let the rolls proof until they have doubled in size for the best texture.
variation
For a different flavor, you can add herbs like oregano or thyme to the garlic butter. You can also use different types of cheese, like cheddar or parmesan.
FAQs
1. Can I use store-bought garlic bread for this recipe?
Yes, you can use store-bought garlic bread as a shortcut, but making it fresh gives you the best flavor.
2. What can I replace mozzarella cheese with?
You can use any cheese you like, such as mozzarella, cheddar, or a mix of different cheeses for added flavor.
3. Is it possible to freeze these rolls?
Absolutely! You can freeze the shaped rolls before baking. Just let them thaw and rise before baking as directed.
Buttery Cheese Garlic Rolls
Ingredients
For the garlic
- 1 head garlic head Cut the top off before roasting.
- 30 grams olive oil For drizzling.
- Sprinkle of salt
For the rolls
- 50 grams butter Softened for mixing.
- 1 tablespoon fresh parsley Chopped.
- 90 grams warm milk Ensure it's warm, not hot.
- 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 Softened for dough.
- 2 large egg yolks
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese Shredded.
- 1 egg egg For egg wash.
For the garlic butter
- 2 tablespoons garlic oil Leftover from roasting.
Instructions
Roasting the Garlic
- In a ramekin, place one whole garlic head (cut the top off). Drizzle it with olive oil and sprinkle with salt. Cover it 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 it with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then 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.
Mixing the Dough
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, egg yolks, and the yeast mixture.
Kneading the Dough
- Use a dough hook attachment on medium speed to knead the dough 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. 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 Proof
- 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.
