Easy Cheesy Garlic Butter Rolls
Tags: Bread Side Dish
- 160g (2/3 cup) milk
- 1 ½ teaspoon instant yeast or active dry yeast
- 12g (1 Tablespoon) granulated sugar
- 312g (2 ½ cups*) all-purpose flour or bread flour
- 1 large egg
- 2 Tablespoons finely chopped fresh parsley
- ½ teaspoon salt
- 45g (3 Tablespoons) butter, softened to room temperature
- 113g (1/2 cup) garlic butter (or mix 2-3 cloves minced garlic with softened butter)
- 80g (1 cup) grated cheese (mozzarella, cheddar, edam...)
- Flaky salt, to serve
- In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour it into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this sitting step can be skipped.
- Add in the flour, salt, parsley and egg. Fit the stand mixer fitted with a dough hook attachment and mix on low speed to form a thick dough.
- Add in the softened butter, a few cubes at a time, and increase the speed of the mixer to medium.
- Keep mixing on medium speed for around 8 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl.
- Once kneaded, form the dough into a smooth ball. Transfer the dough to a lightly greased medium bowl and cover it with plastic wrap, beeswax wrap, or a dampened dish towel.
- Let the dough rise in a warm place until doubled in size, around about 1- 1 1/2 hours. The exact rise time will depend on your room temperature.
- If making overnight garlic butter dinner rolls, the dough can be covered tightly and refrigerated for up to 16 hours.
- Pull the risen bread dough from the bowl onto a lightly floured surface. Dust the top of the dough with some flour. If the dough has come from the fridge, it will be very stiff.
- You can let it warm up to room temperature for 10 minutes first before rolling.
- Use a rolling pin to roll the dough out into a large rectangle that measures around 9x12inches (23cmx30cm) – Spread the surface of the dough with 80g of the softened garlic herb butter.
- Sprinkle over the grated cheese.
- Roll it up from the long end to make a 12inch/30cm long log. Cut 9 equal pieces, using unflavored dental floss or a sharp knife.
- Place the rolls into a lined 8×8 baking pan.
- Let the rolls rise in a warm spot until about doubled in size.
- Preheat the oven to 350°F/180°C.
- Bake the buns for around 25 minutes until deep golden brown. If they are browning too fast, you can cover the top of the rolls with aluminum foil.
- While the buns are baking, melt the remaining garlic butter.
- When the rolls come from the oven, use a pastry brush to brush the tops with melted butter. Sprinkle with a little flaky salt.
- These buttery dinner rolls are best served warm.
- If you’re not serving the rolls straight away, hold off from adding the remaining butter and flaky salt. When it’s time to serve, reheat the buns in the oven for around 10 minutes. Melt down the remaining butter again and coat the tops of the rolls.
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
