Cheesy Garlic Rolls
Cheesy Garlic Rolls
Ingredients
For the Dough
- 1 cup warm water, 110°F
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
- 1 egg, room temperature
- 3 cups bread flour, to 3 1/4 cups
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1 teaspoon salt
For the Filling
- 3/4 cup softened butter
- 8 garlic cloves, to 10, minced
- 1 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
For the Cheese
- 8 ounces pepper jack, shredded
- 4 ounces Muenster, shredded
Instructions
- 1
In a large bowl, combine the warm water, yeast, and granulated sugar. Mix gently and let it sit for 5–10 minutes until the mixture becomes foamy. Cover the bowl with plastic wrap to help trap the heat and activate the yeast.
⏱️ 10 min
- 2
Add the room temperature egg and melted butter to the foamy yeast mixture. Mix well to combine all the wet ingredients.
⏱️ 2 min
- 3
Add about 2 cups of the bread flour along with the garlic powder, dried oregano, dried basil, dried parsley, onion powder, and salt to the wet ingredients. Mix until all these ingredients are well incorporated.
⏱️ 3 min
- 4
Gradually add the remaining bread flour (1 to 1 1/4 cups) until the dough comes together and feels tacky but is no longer sticky to the touch.
⏱️ 5 min
- 5
Transfer the dough to a clean, lightly floured counter surface. Knead the dough, adding only small amounts of additional flour if necessary to prevent it from sticking.
⏱️ 5 min
- 6
Once the dough no longer sticks to your hands, lightly oil your hands (using avocado oil or similar) and continue kneading until the dough is smooth and elastic.
⏱️ 5 min
- 7
Place the kneaded dough into a lightly oiled bowl. Cover the bowl with plastic wrap and then with a clean towel. Let the dough rise in a warm spot until it has doubled in size, which should take approximately 1 hour.
⏱️ 60 min
- 8
While the dough is rising, prepare the filling. In a separate bowl, combine the softened butter, minced garlic cloves, dried parsley, dried basil, dried oregano, and Italian seasoning. Mix thoroughly until well combined.
⏱️ 5 min
- 9
Reserve about 3 tablespoons of the prepared garlic butter mixture to brush on top of the rolls after baking.
⏱️ 1 min
- 10
Once the dough has risen and doubled in size, transfer it to a clean surface and roll it out into a large rectangular shape.
⏱️ 3 min
- 11
Evenly spread the remaining garlic butter mixture (from step 8) over the entire surface of the rolled-out dough.
⏱️ 2 min
- 12
Sprinkle the shredded pepper jack and Muenster cheeses evenly over the garlic butter layer.
⏱️ 1 min
- 13
Cut the dough into strips. Roll each strip up individually into a spiral shape.
⏱️ 5 min
- 14
Arrange the rolled dough pieces into a lined baking dish.
⏱️ 2 min
- 15
Cover the baking dish loosely with plastic wrap or a towel and let the rolls rise again for an additional 15–20 minutes.
⏱️ 20 min
- 16
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 17
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. The baking time may vary depending on the number of rolls in the pan.
⏱️ 30 min•🌡️ 350
- 18
Once baked, and while the rolls are still warm, brush the tops with the 3 tablespoons of reserved garlic butter from step 9.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Rolls
For the Dough
- 1 cup warm water, 110°F
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
- 1 egg, room temperature
- 3 cups bread flour, to 3 1/4 cups
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1 teaspoon salt
For the Filling
- 3/4 cup softened butter
- 8 garlic cloves, to 10, minced
- 1 teaspoon dried parsley
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
For the Cheese
- 8 ounces pepper jack, shredded
- 4 ounces Muenster, shredded
Instructions
- 1
In a large bowl, combine the warm water, yeast, and granulated sugar. Mix gently and let it sit for 5–10 minutes until the mixture becomes foamy. Cover the bowl with plastic wrap to help trap the heat and activate the yeast.
⏱️ 10 min - 2
Add the room temperature egg and melted butter to the foamy yeast mixture. Mix well to combine all the wet ingredients.
⏱️ 2 min - 3
Add about 2 cups of the bread flour along with the garlic powder, dried oregano, dried basil, dried parsley, onion powder, and salt to the wet ingredients. Mix until all these ingredients are well incorporated.
⏱️ 3 min - 4
Gradually add the remaining bread flour (1 to 1 1/4 cups) until the dough comes together and feels tacky but is no longer sticky to the touch.
⏱️ 5 min - 5
Transfer the dough to a clean, lightly floured counter surface. Knead the dough, adding only small amounts of additional flour if necessary to prevent it from sticking.
⏱️ 5 min - 6
Once the dough no longer sticks to your hands, lightly oil your hands (using avocado oil or similar) and continue kneading until the dough is smooth and elastic.
⏱️ 5 min - 7
Place the kneaded dough into a lightly oiled bowl. Cover the bowl with plastic wrap and then with a clean towel. Let the dough rise in a warm spot until it has doubled in size, which should take approximately 1 hour.
⏱️ 60 min - 8
While the dough is rising, prepare the filling. In a separate bowl, combine the softened butter, minced garlic cloves, dried parsley, dried basil, dried oregano, and Italian seasoning. Mix thoroughly until well combined.
⏱️ 5 min - 9
Reserve about 3 tablespoons of the prepared garlic butter mixture to brush on top of the rolls after baking.
⏱️ 1 min - 10
Once the dough has risen and doubled in size, transfer it to a clean surface and roll it out into a large rectangular shape.
⏱️ 3 min - 11
Evenly spread the remaining garlic butter mixture (from step 8) over the entire surface of the rolled-out dough.
⏱️ 2 min - 12
Sprinkle the shredded pepper jack and Muenster cheeses evenly over the garlic butter layer.
⏱️ 1 min - 13
Cut the dough into strips. Roll each strip up individually into a spiral shape.
⏱️ 5 min - 14
Arrange the rolled dough pieces into a lined baking dish.
⏱️ 2 min - 15
Cover the baking dish loosely with plastic wrap or a towel and let the rolls rise again for an additional 15–20 minutes.
⏱️ 20 min - 16
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 17
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through. The baking time may vary depending on the number of rolls in the pan.
⏱️ 30 min•🌡️ 350 - 18
Once baked, and while the rolls are still warm, brush the tops with the 3 tablespoons of reserved garlic butter from step 9.
⏱️ 1 min