Cheese and Garlic Herb Rolls
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.
Servings: 15 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
- 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 )
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg