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I've completely changed my bread game with these flavor-packed garlic and cheese rolls. They're so simple to make when you want homemade bread without spending all day in the kitchen. These soft, tasty treats come out just like what you'd get at a fancy restaurant, but they're way easier to make.
I came up with this recipe when friends dropped by without warning and I needed something fancy quick. What started as just throwing things together has turned into the bread everyone asks me to make, especially during busy holiday times when I don't want to serve store-bought stuff.
- Warm water: Make sure it's 95-105°F so your yeast wakes up but doesn't die
- Granulated sugar: Gives yeast something to eat and adds a bit of sweetness against the savory stuff
- Instant yeast: Makes dough rise fast without long waiting
- Canola oil: Keeps everything soft and moist
- Salt: Brings out all the tastes in your bread
- Egg: Makes everything richer and softer inside
- All-purpose flour: The main ingredient that gives structure while staying fluffy
- Butter: Creates that yummy brown outside and carries the garlic flavor
- Granulated garlic: Packs more punch without the harshness of fresh garlic
- Parmesan cheese: Adds rich flavor and makes a nice crust when baked
- Dried parsley: Looks pretty and adds a touch of herb flavor
Making Them Step By Step
- Get Your Pan Ready:
- Put parchment paper or a silicone mat on your baking sheet so nothing sticks. This makes cleanup super easy and your rolls won't get stuck after baking.
- Wake Up The Yeast:
- Mix yeast with warm water and sugar in a big bowl and wait 2-5 minutes. You'll know it's working when it gets foamy and bubbly on top.
- Mix Your Dough:
- Throw in oil, salt, egg, and flour to your yeast mixture and stir until everything comes together. Your dough should feel soft and a little sticky. Add tiny bits more flour if it's too wet and sticking to the bowl sides.
- Form Your Rolls:
- Cut the dough into 16 same-sized pieces and roll them into balls. Pull the dough around to make a smooth top and pinch it together at the bottom. This makes them rise up nice and pretty.
- Let Them Puff Up:
- Put your dough balls on the baking sheet and let them sit somewhere warm for just 5-10 minutes. This short rise time is why these are truly 30-minute rolls but they still get nice and tall.
- Add Tons Of Flavor:
- Brush melted butter all over your rolls then sprinkle with garlic powder, Parmesan, and parsley. This makes them smell amazing and gives them a tasty crust that'll have everyone grabbing more.
- Bake Them Up:
- Heat your oven to 375°F and bake for 18-20 minutes until they turn golden brown on top. The high heat makes them pretty outside while staying super soft inside.
- Add More Butter:
- For the best treat ever, spread extra butter on the rolls while they're still hot. This last touch makes them shiny and brings out all that garlic and cheese flavor as it melts in.
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My favorite thing about making these rolls is seeing how happy my family gets when I take them out of the oven. There's just something special about how garlic and bread smell together that brings everyone running to the kitchen. I've found it's pretty much impossible to wait until dinner to sneak at least one warm roll right off the baking sheet.
Keeping Them Fresh
These rolls stay fresh for about 3 days if you keep them in a sealed container on your counter. If you want to save them longer, freeze the completely cooled rolls in a freezer bag with all the air pushed out. When you're ready to eat them, let them thaw naturally and warm them up in a 300°F oven for 5-7 minutes wrapped in foil. The butter and garlic coating helps them stay moist even after warming them up again.
Smart Swaps
For an even richer version, try using warm milk instead of water and swap the egg for a big spoonful of Greek yogurt like one of my readers did with great results. To make them a bit healthier, use up to one cup of whole wheat flour in place of white flour. If you love herbs, toss in a teaspoon of Italian seasoning to the dough and use fresh rosemary or thyme instead of parsley.
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Foods That Go Well Together
These garlic cheese rolls taste amazing with big pasta dishes, roasted meats, and comfort foods. They're perfect for dipping in tomato soup or beef stew and soak up all those tasty sauces. For a fun appetizer idea, pull the rolls slightly apart before baking and stuff small chunks of mozzarella cheese inside for a cheesy pull-apart treat that won't last long at any get-together.
Fixing Common Problems
The biggest issue with quick bread is getting the water temperature right. Using a cheap kitchen thermometer takes away the guesswork for getting your yeast to work properly. If your kitchen is cold, make a warmer spot for rising by putting the rolls near your oven while it preheats or on top of a running dryer. If you live at high altitude, you might need to add a bit more flour and use a teaspoon less sugar to keep the right texture.
Frequently Asked Questions
- → What’s the best way to proof yeast?
Keep your water warm—about 95 to 105 degrees Fahrenheit. Cold water slows things down, and if it’s too hot, the yeast won’t work at all.
- → Can I switch out ingredients?
Sure! Try using warm milk instead of water for richer dough, or swap the egg with a scoop of plain Greek yogurt for a fun twist.
- → Any tips for making them airy?
Kneading is key—it builds gluten for fluffier rolls. A mixer works great if you’ve got one handy!
- → What do I use on top?
Melt butter with some garlic powder, then add grated Parmesan and parsley. Brush it over the rolls for a tasty finish.
- → How do I keep leftovers fresh?
Pop the rolls into a sealed container. They’ll stay good on the counter for two days or longer if kept in the fridge.