Do you like bread? YES!
Do you like cheese? YES!
Do you like garlic? YES!
Well I hope you said yes to all of the above, because then you are sure to love my Cheese Stuffed Garlic Rolls. These are yeast rolls so they will take a little extra time/effort to make, but I promise you it is easy and worth it! I made these for my family BBQ recently and they were a huge hit. Not only do they taste delicious but they look beautiful too. They come out soft and fluffy yeasty goodness wrapped around delicious melty cheese covered in garlic butter(or drowning if you are like me and love garlic). So give them a try and let me know what you think! I would love to know what you would eat them with, so leave me a comment below.
Cheese Stuffed Garlic Rolls
Time: 1.5 hours (1 hour rising + 20 minutes prep + 20 minutes cooking)
Yield: 12 large rolls
- 2 Tablespoons rapid rise, instant yeast
- 1/3 Cup granulated sugar
- 1 1/2 Cups warm milk
- 4 -5 Cups all purpose flour
- 1 Teaspoon Salt
- 5 Tablespoons butter, softened
- 1 Egg at room temperature
- 1 Teaspoon Oil, for bowl to rise dough
- 10 oz Cheese*, cut into 12 1inch cubes
- 1 Tablespoon butter, melted
- 2-3 Garlic Cloves, chopped fine
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
1. Start by blooming the yeast in a small bowl by mixing together yeast, sugar, and warm milk. The milk should be warm to the touch, and no more than 110 degrees or you may kill the yeast causing your dough not to rise.
2. In a large bowl add the salt and 4 cups flour. Stir to combine. Then add yeast mixture, egg and soften butter to the bowl and mix. If the dough seems to be too wet and sticky add flour 1/2 cup at a time until no longer sticks to your hand and forms a ball. (If the dough seems to dry you can add more milk or water 1 tablespoon at a time)
3. Once a ball of dough has formed, turn out the dough onto a lightly floured working surface and knead dough until it becomes smooth. About 8-10 minutes. You can tell the dough is finished when it springs back at you when poked. Place the finished dough into a large lightly oiled bowl, cover with a towel and leave in a warm place to rise for 1 hour or until doubled in size.
4. Once the dough has risen, you will want to push the dough down to remove the air. Then begin forming the dough into balls. Cut the ball in half and then in half again. Cut each of the four sections into 3 even piece. Roll one piece of dough into a ball and then flatten out in your hand. Next place one cube of cheese in the center and wrap the dough around the cheese to cover. Repeat for each of the sections totaling 12 rolls. Place the formed rolls into a 9 inch cake pan.
5. Now you have some different options:
- Option one: Pre heat oven to 350℉ and bake right. Read step 6 to continue.
- Option two: The Second Rise! Cover the rolls with a towel and let rise 30 minutes to one hour. This second rise further develops the flavor. But is no big deal if you don’t have time, option one tastes just as good. Read step 6 to continue.
- Option three: Place them in the freezer and bake later! Preheat the over to 350℉ and bake. Read step 6 to continue.
6. No matter the option you choose, bake the rolls for 15 minutes in an oven preheated to 350℉. While the rolls are baking prepare the garlic butter. In a small bowl add the melted, chopped garlic, garlic powder and parsley. After 15 minutes, remove the rolls from the over and top with the garlic butter mixture. And place the rolls back in the over for a further 5 minutes of baking. If at any time the rolls are golden brown and you want to prevent them from getting any darker, tent with some tin foil.
7. Remove the rolls from the oven and allow to cool so you don’t burn your self on hot cheese! Also you can top with additional garlic butter if you have any left. ENJOY!
- You can make smaller rolls and get 24! You will want to cut the cheese into smaller cubes and make sure you watch the cooking time. Check them at 10 minutes.
- You can choose which ever cheese you like, but I recommend you choose one that melts well. I prefer provolone or mozzarella. If you choose a hard cheese like parmesan it won’t melt while cooking. On the there hand if you fill them with cream cheese they will turn into hot lava bombs! And once they cool the cheese might change texture.
- Sometimes I like to double the garlic butter mixture and add a second layer after they come out of the oven. I really love garlic!
Click the image below for our Top Rated 9 inch springform pan!