Garlic Cheese Rolls with Roasted Garlic Butter
There is something incredibly comforting about warm, freshly baked Cheese Garlic Rolls coming out of the oven. The smell alone — buttery, garlicky, slightly cheesy — fills the whole kitchen and instantly makes everyone wander in to see what’s baking.
Ingredients
For the Dough
- 4 cups (500g) all-purpose flour
- 2 ¼ tsp (7g) active dry yeast , or 25g fresh yeast
- 1 tsp (5g) sugar
- 1 tsp (5g) salt
- 1/3 cup (80ml) water , warm
- 3/4 cup (180ml) milk , warm
- 2 medium eggs
- 1/4 cup (60g) butter , softened
For Garlic Cheese Filling
- 2-3 heads of garlic , to roast in the oven
- 1/3 cup (80g) butter , softened
- 2 tbsp fresh parsley
- 1/2 tsp (3g) salt
- 1 ½ cup (150g) cheddar or mozzarella cheese , grated
For Topping
- 1 small egg , beaten, for brushing
- grated Parmesan , to sprinkle the tops
For brushing the tops after baking
- 2 tbsp (30g) melted butter
- 1 clove garlic , minced
- 1 tsp chopped fresh parsley
- 1/4 tsp (1g) salt
Instructions
Roast the garlic.
- Take 2–3 whole heads of garlic. Slice off the top to expose the cloves. Drizzle generously with olive oil. Wrap loosely in foil.
- Roast at 375°F (190°C) for 35–45 minutes.
Prepare the dough.
- In a large bowl, add yeast, sugar and ¼ cup milk. Let it rest for 5-10 minutes to activate the yeast.
- Add the rest of the ingredients, flour, salt, the rest of the milk, water and eggs.
- Stir to combine and knead for 5 minutes.
- Add the butter.
- Continue kneading until the dough is soft and pulls away from the sides of the bowl.
- Cover with plastic wrap and let it rest for about 15 minutes.
Meanwhile, prepare the garlic butter mixture.
- Add the butter, parsley and salt, into a bowl.
- Squeeze the soft roasted garlic cloves out of their skins.
- Mix to combine.
Shape the rolls.
- Transfer the dough onto an oiled or floured surface.
- Roll the dough into a 12×18 inch (30x48cm) rectangle.
- Spoon the butter garlic mixture over the surface of the dough.
- Spread grated cheese on top.
- Cut the dough into 12 equal strips.
- Roll each strip up tightly.
- Place the rolls on a parchment paper-lined (9×13 inch – 23x33cm) tray with 1 inch (2cm) distance between them to allow them to rise.
- Cover with plastic wrap and let the rolls rise in a warm place for about 1-1 ½ hours, until doubled in size.
Baking the rolls.
- Preheat the oven to 350°F (180°C).
- Brush the rolls with beaten egg.
- Sprinkle grated Parmesan on top.
- Bake the rolls for about 20-25 minutes until golden brown.
- While they bake, prepare the butter mixture. Melt the butter in a small saucepan, add garlic, parsley and salt and cook for 1 minute. Remove from heat. Brush the tops of the rolls with butter mixture and serve. Enjoy!
Nutrition
Serving: 1 rollCalories: 297kcalCarbohydrates: 35.07gProtein: 8.2gFat: 13.64gSaturated Fat: 8.173gTrans Fat: 0.481gCholesterol: 62mgSodium: 537mgPotassium: 129mgFiber: 1.4gSugar: 2.03gVitamin A: 544IUVitamin C: 1.2mgCalcium: 110mgIron: 2.23mg