Cheesy Garlic Dinner Rolls
Tags: Bread Side Dish
- all purpose flour
- active dry yeast
- milk + butter - adds fat content for fluffier and softer rolls.
- sugar - helps the dough rise faster by "feeding" the yeast.
- salt
- egg - leavening agent to promote rising.
- cheese filling - cream cheese and mozzarella cheese.
- garlic topping - garlic, butter, mozzarella cheese, Parmesan cheese, and green onions.
- egg - for egg wash.
- white sesame seeds - optional, to garnish on top.
- Prepare the dough. In a large mixing bowl, combine yeast, milk, butter, sugar, salt and egg, and whisk until well combined and yeast is dissolved. The butter might still be a little lumpy in the mixture at this point. Add flour and stir well to combine until there are no dry flour visible in the bowl. Make sure to scrape down the sides of the bowl with a spatula, as needed.
- Knead the dough. Transfer the dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands. Knead the dough for 5-10 minutes, until the dough is smooth and not sticky at all.
- How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn’t bounce back and stays like a dimple, keep kneading for a few more minutes.
- Shape and stuff the rolls. In a small mixing bowl, combine cream cheese and mozzarella. Roll the dough into a log and use a knife or bench scraper to divide it into 10-12 equal pieces (or 8-10 equal pieces with a larger piece in the middle). Flatten the dough and add 1.5 tablespoons of the cheese mixture into the centre. Press all edges into the centre to seal so that the cheese doesn't escape out during baking. Turn it over and cup the dough in your palm, making circular motions. It should take less than 30 seconds to roll each piece into a smooth ball.
- Proof the dinner rolls: Transfer the cheese-filled dough balls to a large cast-iron skillet or parchment-lined quarter sheet baking pan. Leave ½-inch of space in between each dough ball. Cover the pan with plastic cling wrap to prevent the dough from drying out. Let the rolls rest and rise for 1 hour. The rolls should almost double in size.
- Add garlic topping: In a small mixing bowl, stir to combine garlic, melted butter, shredded mozzarella, grated parmesan, and chopped green onions. Apply egg wash over each roll and add a spoonful of the garlic cheese mixture on top. Sprinkle some sesame seeds on top (optional, for garnish).
- Bake the dinner rolls: Bake in a 375 F preheated oven for 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 (such as skillet chicken with lemon garlic sauce or shrimp fettuccine alfredo pasta bake), or alongside a soup (such as roasted butternut squash soup, creamy cauliflower and garlic soup, and sweet potato soup) or salad (try Mediterranean orzo pasta salad).
- TIPS ON STORING BREAD
- How to store: Store cooled dinner rolls covered at room temperature for up to 2 days. You can also store them in an airtight container in the refrigerator for up to 1 week.
- How to freeze: Store cooled dinner rolls in a freezer bag for up to 3 months.
- How to reheat: Reheat in the air fryer at 300F for 5-7 minutes, or in a 300F preheated oven for 10-12 minutes. If frozen, allow the dinner rolls to thaw first to room temperature, then reheat.
