Wednesday, August 31, 2016

Garlic Cheese Rolls (updated)

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)
  1. 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.
  2. 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.
  3. Meanwhile, beat together butter and garlic, adding additional seasonings as desired.
  4. 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.
  5. Slice into 18-20 rolls, then place prepared pans. Sprinkle with remaining cheese. Let rise in a warm place for 30 minutes.
  6. Preheat oven to 350°.
  7. Place pan(s) on center rack, bake for 20-25 minutes or until golden brown. Remove to wire rack to cool.

18-20 rolls
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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