Oh my goodness. These are amazing! They are my absolute new favorite dinner roll. What could possibly be better than a fresh, warm, homemade dinner roll you ask? One that is stuffed with garlic and cheese of course! Why didn’t I think of this sooner? Garlic cheese rolls are here to stay.
Delicious, Cheesy Goodness
My favorite part about these dinner rolls is not the melted cheese center (although that is amazing) but the garlic and cheese flavor that is baked into the bread itself. I baked these rolls together in a pan with a little melted butter brushed on top when they were done and a sprinkle of parmesan. They are absolutely irresistible!
To start off this dough, I proof the Yeast by mixing 2-1/4 teaspoons (or one packet) of Yeast into 1/3 cup Warm Water and add just a pinch of sugar. The water should be about 115 degrees, but I simple turn my faucet on and let the hot water run for a minute until it fully heats up. This temperature is usually perfect for activating yeast, very warm, but not too hot. Let the yeast mixture sit in a warm place about 5 minutes while you prep the other ingredients. The yeast is active if the mixture starts to bubble and ‘poof’ up. If nothing happens after a few minutes add in more sugar and make sure the area where it is sitting is warm enough.
Once the Yeast is Ready
In a large bowl mix together 1 cup Milk, ¼ cup Sugar, ¼ cup Melted Butter and 1 teaspoon Salt. Add in the proofed Yeast mixture and 1 beaten Egg. Mix in 1 finely minced Garlic clove and 1/8 cup grated Parmesan Cheese to flavor the dough. Add 4 cups Flour, a little at a time, mixing well until you cannot add any more flour. Pour any remaining flour onto a clean surface and turn out the dough to knead it. Knead the dough for about 5 minutes until it is tacky but not sticky. Place dough in a large, greased bowl and turn to coat. Cover with a towel and let sit in a warm place 1 hour to rise. I always start the dinner rolls first and let them rise by the oven as I cook the rest of the meal. Turning your oven to warm and setting the dough on the stovetop will create that extra warmth needed if you’re not cooking anything at the moment, but the room is a little too cool to make the dough rise.
After an hour the dough should be about doubled in size. Punch the dough down with your fist to deflate and turn out onto a lightly floured surface. Pull off small pieces of dough and press a Mozzarella Cheese Cube into the center of each, forming the dough into a ball around it. Keep the dough around the cheese minimal, as it will rise and too much dough will make your melted cheese pocket seem smaller in each roll. Place the rolls into a greased baking pan or on a baking sheet. Cover with a clean towel and let rise 1 hour more, in a warm place. When the rolls have risen again, place them in a preheated oven at 350 degrees and bake 15 – 20 minutes, until tops are golden brown. Brush with melted butter and sprinkle with parmesan cheese.
Garlic Cheese Rolls
1 cup Milk
¼ cup Sugar
¼ cup Butter, melted
1 teaspoon Salt
2-1/4 teaspoons Yeast
1/3 cup Warm Water
1 Egg, beaten
1 clove Garlic, minced
1/8 cup Parmesan cheese, grated
4 cups Flour
1 block Mozzarella Cheese, cubed
Proof 2-1/4 teaspoons Yeast and 1/3 cup water with a pinch of sugar. Mix Milk, Sugar, Butter, and Salt together. Add in Proofed Yeast, 1 beaten Egg, 1 clove finely minced Garlic, and 1/8 cup Parmesan Cheese. Slowly mix in 4 cups Flour, a little at a time, until you can’t add anymore. Turn dough out on a heavily floured surface and knead about 5 minutes. Place in a clean bowl and let rise 1 hour. Deflate dough and turn out on a lightly floured surface. Form rolls by pressing a cube of mozzarella cheese into the center of each ball of dough. Place in a greased baking pan and let rise 1 hour. Bake at 350 degrees for 15 – 20 minutes. Brush tops with melted butter and sprinkle with parmesan cheese. Enjoy!
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