That being said, I grew up thinking that good cooks could just throw things in pans without measuring and *VOILA* yummy food magically appears! I am so thankful to have a patient and encouraging husband, because it doesn't always work like that with me. (You cannot convince me that it doesn't always work like that with Mama & Grandma. Maybe by the time I am a Grandma I will have that down...)
So, with that background, and being a product of my environment, when I saw a blog post about making Garlic Cheese Rolls with no real instructions, my response was to shrug and go "eh, I can make it work."
I did make sure to write down everything I did--if it works out, it's no fun if you can't make it again! I will admit to being slightly surprised that it worked out as well as it did.... maybe I am actually on my way to being as amazing as Mama & Grandma.
Garlic Cheese Rolls
- 2 ¾ - 3 ¼ cups all-purpose flour
- 2 ¼ teaspoon active dry yeast
- ¼ teaspoon salt
- 1 cup warm water (120°-130°)
- 2 tablespoons vegetable oil
- ¾ cup butter, softened
- 2 teaspoons garlic
- Additional herbs/seasonings, optional
- 2 cups cheese (mozzarella, cheddar, or colby jack) (I did mozzarella on the inside, with cheddar on top; ran of of mozz.)
- In a large mixing bowl, combine 1 ¼ cups flour, yeast, and salt; add water and oil. Beat on low speed for 30 seconds; then scrape bowl. Beat on high speed for 3 minutes. Knead in another 1 ½ cups flour; adding up to 2 cups if needed. Knead for 6-8 minutes, to make a moderately stiff dough that is smooth and elastic. Cover, let rest for 10 minutes.
- Meanwhile, beat together butter and garlic, adding additional seasonings as desired.
- Roll dough out into large rectangle (approximately 24”x12”). Spread garlic butter to within 1” of edge. (Distribute as evenly as possible.) Sprinkle with 1 ½ cups desired cheese. Roll up jelly-roll style.
- Slice into 12-14 rolls, then place in greased 9”x13” pan (or 2 8” cake pans). Sprinkle with remaining cheese. Let rise in a warm place for 30 minutes.
- Preheat oven to 350°.
- Place pan(s) on center rack, bake for 20-25 minutes or until golden brown. Remove to wire rack to cool.
1 ½ hours
294 calories (12 roll batch)
Before you go mimicking this recipe line for line, remember that this is the first time I made this, and I was basically making things up as I go. (Aside from the dough; I got that from Better Homes & Garden Cookbook.) There are most definitely changes to be made for next time.
As you can see by the picture, I made mine in 2 8" cake pans. I recommend against that; I think it would work better in a 9"x13" pan.They would probably be prettier, and easier to get out.
I added WAY too much butter as first. (As in, drain some off partway through baking. Yeah, it's gross.) Start with 3/4 cup. For the sake of your arteries. Although, when you have that much butter, I don't know if another 1/4 cup is really going to make a difference...
To make the garlic butter spread evenly, it may even be easier to have the butter actually melted. I am debating on if I am going to do that next time....
I also have a serious love affair with garlic. Well, I say affair, but my husband is aware and is encouraging it; does that count as an affair? However, if you aren't as much as a garlic fan as I, then you may want to decrease to 1 - 1 1/2 teaspoons.
Speaking of love affairs.... I love cheese slightly less than I love my husband. (Most days.) Take that into consideration when I suggest adding another half to one cup cheese.
I got the (rough) idea for this from Raptor Toe.
If you try these, please please please leave a comment! I would LOVE to hear your input/variation!