Cheesy Garlic Rolls

Serves 1
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Directions

  1. 1In a bowl mix the warm water, yeast and sugar and let it sit for 5–10 minutes until it becomes foamy.
  2. 2In a bowl mix the warm water, yeast and sugar and let it sit for 5–10 minutes until it becomes foamy.
  3. 3In a bowl mix the warm water, yeast and sugar and let it sit for 5–10 minutes until it becomes foamy.
  4. 4Add in the egg and melted butter and mix to combine.
  5. 5Add in the egg and melted butter and mix to combine.
  6. 6Add in the egg and melted butter and mix to combine.
  7. 7Gradually add the flour & spices, mixing after each cup.
  8. 8Gradually add the flour & spices, mixing after each cup.
  9. 9Gradually add the flour & spices, mixing after each cup.
  10. 10Once you reach about 3 cups, transfer the dough to the counter and add another half cup of flour as needed.
  11. 11Once you reach about 3 cups, transfer the dough to the counter and add another half cup of flour as needed.
  12. 12Once you reach about 3 cups, transfer the dough to the counter and add another half cup of flour as needed.
  13. 13Knead the dough with a little olive oil until smooth.
  14. 14Knead the dough with a little olive oil until smooth.
  15. 15Knead the dough with a little olive oil until smooth.
  16. 16Place the dough into a greased bowl, cover it with plastic wrap and a towel, and let it rise for about an hour.
  17. 17Place the dough into a greased bowl, cover it with plastic wrap and a towel, and let it rise for about an hour.
  18. 18Place the dough into a greased bowl, cover it with plastic wrap and a towel, and let it rise for about an hour.
  19. 19While the dough rises, mix the softened butter, garlic, parsley, basil and oregano for the filling.
  20. 20While the dough rises, mix the softened butter, garlic, parsley, basil and oregano for the filling.
  21. 21While the dough rises, mix the softened butter, garlic, parsley, basil and oregano for the filling.
  22. 22Save about 3 tbsp of the filling to brush on top later.
  23. 23Save about 3 tbsp of the filling to brush on top later.
  24. 24Save about 3 tbsp of the filling to brush on top later.
  25. 25Once the dough has risen, roll it out.
  26. 26Once the dough has risen, roll it out.
  27. 27Once the dough has risen, roll it out.
  28. 28Spread the garlic butter over the surface of the dough.
  29. 29Spread the garlic butter over the surface of the dough.
  30. 30Spread the garlic butter over the surface of the dough.
  31. 31Add the shredded cheeses.
  32. 32Add the shredded cheeses.
  33. 33Add the shredded cheeses.
  34. 34Cut the dough into slices and roll each slice up tightly.
  35. 35Cut the dough into slices and roll each slice up tightly.
  36. 36Cut the dough into slices and roll each slice up tightly.
  37. 37Place the rolled dough on a pan and let them rise again for 15–20 minutes.
  38. 38Place the rolled dough on a pan and let them rise again for 15–20 minutes.
  39. 39Place the rolled dough on a pan and let them rise again for 15–20 minutes.
  40. 40Bake at 350°f until golden and cooked through.
  41. 41Bake at 350°f until golden and cooked through.
  42. 42Bake at 350°f until golden and cooked through.
  43. 43Brush the tops of the baked rolls with the reserved garlic butter.
  44. 44Brush the tops of the baked rolls with the reserved garlic butter.
  45. 45Brush the tops of the baked rolls with the reserved garlic butter.

Ingredients

  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 3 teaspoons yeast
  • 3 teaspoons yeast
  • 3 teaspoons yeast
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 0.25 cup melted butter
  • 3.5 cups flour
  • 3.5 cups flour
  • 3.5 cups flour
  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 1 room temp egg
  • 1 room temp egg
  • 1 room temp egg
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 0.5 teaspoon oregano
  • 0.5 teaspoon basil
  • 0.5 teaspoon basil
  • 0.5 teaspoon basil
  • 0.5 teaspoon parsley
  • 0.5 teaspoon parsley
  • 0.5 teaspoon parsley
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.75 cup butter
  • 0.75 cup butter
  • 0.75 cup butter
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 8 garlic cloves, minced
  • 10 garlic cloves, minced
  • 10 garlic cloves, minced
  • 10 garlic cloves, minced
  • 1 teaspoon parsley
  • 1 teaspoon parsley
  • 1 teaspoon parsley
  • 0.25 teaspoon basil
  • 0.25 teaspoon basil
  • 0.25 teaspoon basil
  • 0.25 teaspoon oregano
  • 0.25 teaspoon oregano
  • 0.25 teaspoon oregano
  • 8 oz mozzarella, shredded
  • 8 oz mozzarella, shredded
  • 8 oz mozzarella, shredded
  • 4 oz pepper jack, shredded
  • 4 oz pepper jack, shredded
  • 4 oz pepper jack, shredded
  • olive oil
  • olive oil
  • olive oil

Equipment

bowlplastic wraptowelcounterpan

Tips

  • Save about 3 tablespoons of the garlic butter to brush on top of the rolls after baking.