These Cheese and Garlic Herb Rolls taste so good, that you will want to eat the entire lot as soon as it is taken out of the oven. The cheese, garlic and herb combination work perfectly together creating amazing flavour in this pillowy soft and fluffy rolls.
If you love this classic combination of flavour often used in pizza, pasta and flatbreads, then you are going to go crazy over how great it tastes in these rolls.
Super soft and fluffy on the inside and golden and crusty on outside makes it so delicious with just a simple spread of butter.
Isn't it wonderful how basic ingredients can create such great and comforting food. No special equipment needed and simple ingredients has definitely made this recipe a winner in my kitchen.
Flavoured with crushed garlic and dried herbs, then topped with grated cheese and baked until crisp and golden, get ready for some out of this world deliciousness.?
These rolls get a double brushing of garlic butter. The first is just before it is baked and the second is as soon as it is out of the oven.
Brushed after baking gives the rolls a shiny golden top and a delicious buttery taste. Let me show you just how easy it is to make these cheese and garlic herb rolls
To make the cheese and garlic herb rolls
Start by adding crushed garlic, oil and eggs to warmed milk and water. In a separate bowl, combine the flour, sugar, yeast, herbs and salt. Pour the warmed milk mixture into the flour mixture.
I then just mix it all together with a fork until it forms a shaggy like dough and turn it onto a floured surface to be kneaded for about 8 to 10 minutes.
After kneading, the dough is placed into an oiled bowl and left to rise for 45 minutes to an hour. During this time, the dough will double in size.
Knockdown the risen dough and divide into 15 even pieces.
Shape each piece into a roll and place in a greased and lined tin.
Cover and leave to rise again for about 20 to 30 minutes. After it has risen, brush with garlic butter and top with grated cheese.
Use any cheese you prefer. I am using cheddar for this recipe. Bake at 375°F /180°C for 15 minutes until the top is browned and sounds hollow when tapped.
Remove from the oven and brush immediately with the garlic butter.
These rolls actually taste great on their own, but adding a spread of butter on these rolls straight out of the oven takes it to a whole new level of deliciousness.
Just 3 things to keep in mind when making these rolls
- It’s important to make sure that the milk and water are just warm . If it’s too hot it will kill the yeast and the dough won’t rise and too cold, will not activate the yeast. If you are using a thermometer, it should read between 100° - 110° F ( 38° - 43°C )
- This recipe calls for instant or rapid rise yeast. This type of yeast is added directly to the flour.
- In this recipe, I use dried mixed herbs or Italian herb mix. If you do not have these ingredients, then just use a tablespoon each of dried or fresh rosemary and thyme. Ensure that you chop the rosemary and thyme finely if you are using it fresh.
How about giving these a try, much better than storebought and so delicious too 🙂
Enjoy ♥
Cheese and Garlic Herb Rolls
FOR THE ROLLS
- 4 ½ cups / 540g cake / all purpose flour
- 3 teaspoons / 10g instant / rapid rise yeast
- 2 tablespoons / 25g sugar
- 1 ½ teaspoons fine salt
- 2 tablespoons dried mixed herbs or Italian herb mix SEE NOTE 1
- ¼ cup / 60ml lukewarm water
- 1 cup / 250ml warm milk 100 – 110°F / 38° - 43°C SEE NOTE 2
- 1 tablespoon / 15 ml oil
- 2 eggs lightly beaten
- 2 garlic cloves minced
- Grated cheese for topping about ¼ cup
FOR THE GARLIC BUTTER
- ¼ cup / 50 g butter melted
- 1 clove crushed garlic
TO MAKE THE ROLLS
- In a large bowl, combine the flour, sugar, yeast, herbs and salt.
- Warm the milk and water in a jug or saucepan and add the crushed garlic, oil and eggs.
- Pour the warmed milk mixture into the flour mixture. Mix it altogether with a fork until it forms a shaggy like dough and turn it onto a floured surface to be kneaded for about 8 to 10 minutes.
- Place the kneaded dough into an oiled bowl and leave to rise for 45 minutes to an hour. During this time, the dough will double in size.
- Knock down the risen dough and divide into 15 even pieces. Shape each piece into a roll and place in a greased and lined tin. Cover and leave to rise again for about 20 to 30 minutes. After it has risen, brush using half of the garlic butter and top with grated cheese.
- Bake in a preheated oven of 375°F / 180°C for 15 minutes.
- Remove from the oven and brush with the remaining garlic butter.
TO MAKE THE GARLIC BUTTER
- Melt the butter with the crushed garlic in the microwave or on a pan on the stovetop.
- I use dried mixed herbs or Italian herb mix. If you do not have these ingredients, then just use a tablespoon each of dried or fresh rosemary and thyme. Ensure that you chop the rosemary and thyme finely if you are using it fresh.
- It’s important to make sure that the milk and water are just warm . If it’s too hot it will kill the yeast and the dough won’t rise and too cold, will not activate the yeast. If you are using a thermometer, it should read between 100° - 110° F ( 38° - 43°C )
[email protected] says
These cheese and garlic herb rolls look amazing Ashika. These would not last long in our house! I haven't made savoury rolls for such a long time. Thanks for reminding me how delicious they can be. I think I'll make a batch of these this weekend.
Kelly Lynns Sweets and Treats says
I am a carb-o-holic AND LOVE GARLIC!! I feel like you made these for me hehehehe. I seriously would eat the entire pan of these. By myself. While hiding in a corner of the kitchen hahahah.
Emma - Bake Then Eat says
I'm so jealous of your bread making skills, these rolls are so good looking.