Cheesy Garlic Rolls
Yes, it’s raining in London in the middle (well, almost) of July and you’re just feeling some comfort food. Well, I’ve got you covered with these garlic herby cheese rolls. These are also great as a starter for Eid ul Adha coming up!
This is just a base recipe and you can play around with the flavours like adding halal turkey bacon/chopped spring onions/chillies/pesto/sun-dried tomatoes. Basically, whatever you fancy!
Cheesy Garlic Rolls Recipe
This recipes yields 18 medium rolls
1 sachet (7g) instant yeast *(see notes)
1 tsp sea salt
1/2-1 tsp garlic granules, optional
75g unsalted butter, melted and cooled
250ml warm milk
2 eggs, beaten
120g butter, softened ** (see notes)
1/2 bunch parsley, adjust to your preference
1 large head of garlic, peeled ***
Mixture of shredded mozzarella and cheddar cheese (or cheese of your preference)****
* If you are using yeast that you have to activate first, add the yeast and sugar into the warm milk and mix. Leave for 10 minutes until frothy and then add to the flour mixture
** For the filling, you can use either unsalted or salted butter. If using unsalted, be sure to sprinkle some salt into the butter mixture. If using salted, do not add salt at this stage.
*** Fresh garlic works best here and realeases the most flavour so do try use a fresh garlic head.
****Be sure to use pre shredded mozzarella as it melts better than fresh. Also, feel free to use any cheese of your liking (parmesan, red Leicester, gouda etc.) or even just remove the cheese completely
- In a bowl, whisk together the flour, sugar, salt, instant yeast, and garlic granules.
- Add in the melted unsalted butter, milk, and beaten eggs, and stir until a dough forms.
- Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic. If using a stand mixer, use the dough hook until the dough comes away from the sides.
- Form the dough into a ball and place in an oiled bowl. Cover with a towel or loosely with cling film and leave to rise in a warm place for at least an hour or until it doubles in size. You can place this in a switched off oven, airing cupboard, or even above your fridge.
- In the mean time, add the parsley and garlic into a food processor and blitz until finely chopped. You can chop these by hand if you like.
- In a small bowl, mix together the softened butter and garlic parsley mixture until a paste forms. If using unsalted butter, sprinkle some salt into the mixture. If using salted butter, do not add salt.
- Once the dough has risen, roll it out into a rectangle on a floured surface. It should be 1/2 inch thick.
- Spread most of the garlic parsley butter all over the dough, leaving a sufficient amount of butter for glazing, and then sprinkle the grated cheese generously on top of the dough.
- Starting from one long end of the dough, roll the dough tightly like a Swiss roll until you reach the other end. Seal the dough by pinching along the edge.
- Using a sharp knife/unflavoured dental floss/fine thread, cut the log into equal sized spirals.
- Line a baking tray with greaseproof paper and place the spirals in the tray leaving a small gap between each one.
- Cover loosely with cling film and leave to rise for at least 30 minutes.
- Preheat the oven to 160C fan/180C/350F.
- OPTIONAL: you can melt some of the remaining garlic butter and glaze the rolls before baking. This achieves a nice rich golden colour and then also glaze after baking with the remaining melted butter. Alternatively, you can just glaze after baking but the rolls will be paler in comparison (like mine).
- Place the tray in the oven for 20-25 minutes until the rolls have coloured slightly. If you find they are darkening too quickly when baking, cover the tray loosely with foil and continue to cook.
- Remove from the oven and leave for 5 minutes. Melt the remaining garlic butter and brush liberally across the rolls.
- Serve warm