Confession time: I am one of those people who cannot leave a recipe alone. If you know me in person, and I've ever made something for you, you probably know that about me. "Let me know what you think I should do differently!" is one of the first things I say when I give food to people. I love to tweak things until I decide they are absolutely, truly perfect.
It's not my fault though, my husband encourages me.
This is one of those recipes. I originally posted this awhile ago, when I first made it. I was so excited that it turned out so well, I had to share right away! Now it's been a couple years, and I think at this point I actually have it to my level of perfect. With minimal changes, too. We'll see though. You know me. ;)
These rolls are a perfect addition to a dinner, or great to just snack on. (Warning: they are addicting.) They are wonderfully cheesy, with just the right amount of garlic and butter. (Another warning: I really like garlic. Really, really like garlic. You may want to cut down if you are not a huge fan. Or just throw caution to the wind and try it anyways, because these rolls are amazing.) I think my favorite part is that they are actually rolls vs. a biscuit-- they are great to peel apart and eat. That just might be me though...
Garlic Cheese Rolls
- 2 3/4 - 3 1/4 cups all-purpose flour
- 2 1/4 teaspoon active dry yeast
- 1/4 teaspoon salt
- 1 cup warm water (120°-130°)
- 2 tablespoons vegetable oil
- 1/2 cup butter, softened
- 2 teaspoons Garlic Garlic (or garlic powder)
- Additional herbs/seasonings, optional
- 2 1/2 cups cheese (mozzarella, cheddar, or colby jack)
- In a large mixing bowl, combine 1 1/4 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 1/2 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. Grease 3 8" cake pans, or 1 9"x13" pan; set aside. Note: DO NOT use metal cake pans. I've tried it multiple times, and it may just be my pans, but they stuck very badly.
- 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. Sprinkle with 2 cups desired cheese. Roll up jelly-roll style.
- Slice into 18-20 rolls, then place prepared 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 1/2 hours
Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically
173 each/20 rolls
Source (for original): Better Homes & Gardens (dough), and the loose idea for the rolls came from a blog that no longer exists.
Remember, comments are loved! What's your favorite go-to roll?
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