Hey there! So, I’ve got this little gem of a recipe for Garlic Cheese Rolls that I’m pretty sure you’re gonna love. I first stumbled upon it when I tried to impress my in-laws with something a bit fancy (but secretly easy) and, well, let’s just say it was a hit—almost too good, because now they expect it every time! Honestly, there’s something magical about the combo of garlic and cheese that just feels like a warm hug, don’t you think? And a little side note, if you’re anything like me, you’ll find yourself sneaking a bite or two before it even hits the table. Shhh!
Why You’ll Love This
I make these cheese rolls whenever I need a quick mood booster. My family goes crazy for this because the smell alone is enough to bring everyone rushing into the kitchen (I once hoped to keep a few for myself, but alas, no chance). Plus, you can whip these up in no time. They’re perfect for those moments when you remember you promised to bring something to the potluck and totally forgot until an hour beforehand (we’ve all been there, right?).
Ingredients
- 2 cups all-purpose flour (sometimes I use whole wheat if I’m feeling virtuous)
- 1 tablespoon sugar (or honey, if you’re out)
- 1 packet instant yeast
- 1 teaspoon salt
- 2 tablespoons butter, melted (my grandma swears by using margarine, but I’m not convinced)
- 3/4 cup warm milk (got leftover half-and-half? That works too!)
- 1 cup shredded mozzarella cheese (cheddar or a mix works just fine too)
- 3 cloves garlic, minced (or more, if you’re a garlic fiend like me)
- 1/4 cup chopped fresh parsley (optional, for a pop of color)
Directions
- Start by mixing the flour, sugar, yeast, and salt in a large bowl. Give it a good stir, then add the melted butter and warm milk. Mix until you have a sticky dough. (This is usually where I start thinking it looks like a mess, but trust me, it’s all good!)
- Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Cover it with a damp cloth and let it rest for about an hour or until it doubles in size. And hey, don’t worry if you get distracted and let it rise a bit too long—it happens.
- Preheat your oven to 375°F (that’s 190°C for my metric friends). Punch down the dough (so satisfying!) and roll it out into a rectangle.
- Sprinkle the cheese, garlic, and parsley (if using) over the dough. Then, roll it up like you’re making a cinnamon roll.
- Cut into pieces about 1 inch thick and place them on a baking sheet. Let them rise for another 10-15 minutes, because why not?
- Bake them for 20-25 minutes until they’re golden and the cheese is bubbly. This is usually when I stand by the oven with a goofy smile on my face.
Notes
You know, I once tried using almond flour instead of all-purpose, and the texture was a bit… off. Stick to the original if you can. I’ve also learned that letting the rolls cool slightly before devouring them helps (but good luck with that!).
Variations
I experimented once by adding some sun-dried tomatoes and olives—turned out pretty fantastic if you ask me. On the other hand, I tried using a blue cheese filling once, and well, let’s just say it was an acquired taste.
Equipment
If you don’t have a rolling pin, no worries—a wine bottle works just as well! Just make sure it’s empty first (wink).
Storage
Store these rolls in an airtight container for up to three days (though honestly, in my house it never lasts more than a day!). If you wanna keep them longer, freezing works, but they’re best fresh.
Serving Suggestions
These rolls are delightful all by themselves, but I love serving them with a simple tomato soup. It feels like a classic comfort food pairing, and my kiddos love dunking them!
Pro Tips
I once rushed the rising time and ended up with dense rolls. Give them the time they need to puff up; it’s worth it. Also, don’t skimp on the garlic unless you’re planning to avoid human contact for a day or two!
FAQ
Can I use pre-shredded cheese? Sure, it’s convenient, but freshly grated cheese melts better (at least I think so).
What’s the best way to reheat these? Pop them in the oven for about 5 minutes at 350°F. Microwaving makes them a bit soggy, and nobody wants that.
Can I make the dough ahead of time? Absolutely, just let it rise in the fridge overnight. I find it actually enhances the flavor!