Garlic, Herb, Butter, and Cheese Bread Rolls are bursting with amazing savory flavor and are surprisingly easy to make from scratch. They are bound to become a family favorite for Sunday dinner or any holiday!
These are very soft, fluffy, and warm homemade yeast rolls combined with garlic butter, herbs, and cheese. These Cheesy Garlic Rolls are the most delicious buttery decadent side to any meal!
Quick and easy, cheesy garlic dinner rolls are soft and fluffy, buttery and garlicky, and full of cheese inside. They are like traditional dinner rolls except so much better. They are the perfect complement to your dinner table or holiday dinner menu. Enjoy it warm, fresh out of the oven, there is really nothing like it.
HOW TO MAKE CHEESE FILLED GARLIC BREAD ROLLS? WATCH WITH US!
These cheesy garlic dinner rolls are so easy to make, taking just 30 minutes of actual prep work since the yeast and the oven do most of the work. Just like most of our quick and easy bread recipes such as The Best Whole Wheat Sandwich Bread, Easy Italian Focaccia Bread, The Ultimate Soft Cinnamon Rolls, and Chocolate Babka Bread. So simple, yet so delicious.
BREADS are seriously my weakness. Breads have always been one of my favorite food to eat but I kind of have a weakness for the taste of garlic and well-made fresh bread. Combining the two in a tasty way is like winning the lottery – It adds another dimension of flavor to your bread.
Give me a basket full of warm, freshly baked bread and I will be a happy girl. Every now and then I make my rolls from scratch. Minced fresh garlic is key to these flavor-packed soft pillowy bread rolls, which our big family would snap up before they even had a chance to cool.
HOW TO MAKE CHEESY GARLIC BREAD ROLLS FROM SCRATCH?
New to baking bread? This is a great place to start! This garlic, herb, and cheese bread roll recipe is super straightforward and simple. No crazy steps, no super long processes, just a beautiful easy dough. Even if working with yeast intimidates you, I encourage you to give this recipe a try.
Prepare the dough. In a large mixing bowl, combine yeast, sugar, salt, and flour. Whisk until well combined.
Add milk, egg, and butter and knead the dough for 15-20 minutes with your hands or you can knead the dough in a stand mixer for 10 minutes until it is smooth and not sticking anymore. Make sure to scrape down the sides of the bowl with a spatula, as needed.
The windowpane test is a really simple test you can do to see if your dough is kneaded enough. For the windowpane test you basically just try to stretch the dough so thin that it lets light through. That’s where it gets it’s name from – a windowpane.
Be careful not to stretch so much that the dough rips. We are not trying to rip the dough in this test. After stretching a small amount, turn the dough a little and stretch again.
Keep repeating this process until you have stretched the dough as thin as you can. Hold it up to the light and see if you can see through it. That’s the windowpane test! NOTE: You don’t need to add any extra water or milk or any flour to this recipe.
Transfer dough to a work surface and knead, about 5 minutes. Transfer the dough to a greased bowl and let rest for 2 hours until doubled in volume.
GARLIC BUTTER PASTE:
Finely chop the parsley, garlic cloves and mix these with the butter, and set aside.
Divide the dough: Once the dough has risen, press it down to deflate it slightly. Use a bench scraper to section the dough into 12 equal pieces. Don’t worry if they’re not perfectly equal in size. However, if you’re a perfectionist you can actually weigh the entire mass of dough, divide that number by 12, then portion each piece perfectly by weight and each piece weighs around 83-84 grams. As you’re shaping each piece into a round, make sure to pinch the dough into one central point to create a tight ball. This will help the rolls rise beautifully.
Roll out each cut-out dough upward and downward direction and with the help of a pizza slicer or cake smoother cut, the small strips of the half of the rolled dough as you can see in the video for help.
Spread the garlic butter paste onto the dough and put 2 tablespoons of shredded mozzarella cheese on the dough. Press all edges into the center to seal so that the cheese doesn’t escape out during baking. Roll the dough and place it onto a baking sheet.
Drape pan with a dish towel or cling wrap and let the dough rise until doubled in size, 1 hour.
Apply egg wash over each roll and add a spoonful of the garlic cheese mixture on top. Sprinkle some sesame seeds or poppy seeds on top (optional, for garnish).
Bake the dinner rolls: Bake in a 395 F or 200 C preheated oven for 15-20 minutes, or until the tops of the rolls are golden brown. Let the rolls cool on a wire cooling rack for 15 minutes before serving.
HOW TO SERVE CHEESY GARLIC DINNER ROLLS
Serve these cheesy garlic dinner rolls on their own as a delicious snack, or serve it alongside a complete meal for dinner or alongside a soup or salad or simple cream cheese.
How to Make Dinner Rolls Ahead of Time And Store Them?
Basically, all yeast dough can be made ahead of time and baked later. Refrigerating dough basically slows the yeast activity and can actually allow more flavor to develop!
Make the dough all the way through to rising once and shaping the rolls. Once the rolls are shaped, cover them and refrigerate for up to 24 hours. Bring to room temperature as the oven preheats before baking as the recipe directs.
If the rolls haven’t doubled in size yet, allow to sit at room temperature until they do. Note that this can take several hours depending on the warmth of your kitchen. If it’s a cold day, preheat the oven to the lowest heat setting for a few minutes, turn it off, then place the pan of dough in the oven to help speed up the rising time.
The rolls are best served the day they’re baked. However, you can easily store leftovers at room temperature for up to 3 days. Reheat the rolls briefly in the oven or toaster oven at 300°F until warmed through to refresh.
MORE EASY BREAD RECIPES:
If you make this recipe, be sure to snap a picture and share it on Instagram with #bakewithayesha so we can all see!
FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!
For the Dough:
- All-Purpose Flour 560 grams
- Instant Yeast 11 grams or 2 teaspoons
- Fine Sugar 50 grams
- Salt 8 grams or 1/2 teaspoon
- 1 Egg (weighs 58-60g with shell)
- Unsalted Butter (room temperature) 100 grams
- Whole Milk 270 grams
- Finely chopped Parsely 1/2 cup
- Finely chopped or minced garlic 2 tablespoons
- Butter at room temperature 110 grams or 1/2 cup
- Mozzarella cheese shredded 500 grams
- 1 whole egg
- Milk 2 tablespoons
- Sesame seeds for sprinkle
- Poppy seeds for sprinkle
For the Dough:
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- Add milk, egg, and butter to the dry ingredients.
- Attach the dough hook to the mixer, turn to medium-low speed, and knead the dough at this speed for 2 minutes until a mass of dough begins to forms. Scrap down the sides of the bowl with a spatula, as needed.
- Continue kneading at medium-high speed for 10 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
- Transfer dough to a work surface and knead for about 5 minutes.
- Transfer the dough to a greased bowl and let rest for 2 hours until doubled in volume.
- Grease a 9”-x-13” pan with cooking spray and parchment paper and preheat the oven to 200°C.
- Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 12-15 equal pieces.
- Shape each piece into a tight ball.
For the Garlic Paste:
- Finely chop the parsley and garlic cloves and place them in a bowl. Add butter and mix these ingredients with the help of a spatula until creamy and well combined.
- Flatten the dough and add 1.5 tablespoons of the butter mixture into the centre of the dough. With the help of a pizza slicer or cake smoother cut, the small strips of half of the rolled dough as you can see in the video for help.
- Press all edges into the center to seal so that the cheese doesn't escape out during baking and fold the rolled dough.
- Place these bread rolls in the prepared pan. Lightly cover the dough with plastic wrap and let the rolls rise for 1 hour, or until about doubled in size.
- In a small bowl whisk the egg and milk then gently brush over risen rolls. Sprinkle the rolls evenly with the sesame and poppy seeds.
- Bake the rolls for 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.