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m doing the SEO Alt text for my Wordpress post, Buttery cheese Garlic Rolls, are soft, fluffy, and loaded with melted, bubbly mozzarella cheese I need you to give me this information using keywords: ALT TEXT, jpeg title using the main keyword, caption and description.

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4.3 from 15 reviews

Buttery cheese Garlic Rolls, everyone will love them!

Recipe by Archersfood

Buttery Cheese Garlic Rolls – These rolls are incredibly soft, fluffy, and loaded with melted, bubbly mozzarella cheese. So addictive, you won’t be able to stop at just one! Here, you’ll find the best melt-in-your-mouth garlic cheese rolls recipe that’s perfect for any occasion.

  • Total Time4 hours 45 minutes
  • Yield6 Garlic rolls

Ingredients

GARLIC ROASTED

  • 3 garlic heads, peeled
  • 4 tbsp extra virgin olive oil
  • Pinch of salt

DOUGH RECIPE

  • 2 eggs
  • ½ cup (120 ml) warm milk
  • 2 1/2 tsp(8 g) active dry yeast
  • 1 tbsp honey
  • Slightly over 1 ¾ cups (230 g) all-purpose flour
  • 1/3 cup (50 g) bread flour
  • 1 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 2 ½ tbsp (35 g) soft, unsalted butter

ROLLS FILLING

  • 1 tbsp chopped fresh parsley
  • 2 cups, after shredded (200 g) mozzarella cheese
  • ½ cup, freshly grated (45 g) parmesan cheese

GARLIC BUTTER

  • 3 ½ tbsp (50 g) soft, unsalted butter
  • 3 tbsp parsley
  • Pinch of salt
  • Previously roasted garlic

EGGWASH

  • 1 egg, beaten

Instructions

  1. Start by roasting the garlic. Peel 3 garlic heads and place them in a ramekin, drizzle 4 tbsp of extra virgin olive oil, and just a pinch of salt. Cover in aluminum foil and bake at 302 F (150 C) for about 1 hour and 45 minutes. 

  2. Prepare the dough. Grab a mixing bowl or a stand mixer bowl and combine ½ cup (120 ml) warm milk, 2 ½ tsp (8 g) active dry yeast and 1 tsp honey. Stir and let this mixture sit in a warm environment for 10-15 minutes, or until you see a foam layer on top.

  3. To this mixture add 2 eggs, slightly over 1 ¾ cups (230 g) all-purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Use a stand mixer with the dough hook attachment and knead the dough on medium- low speed for 15 minutes. After 15 minutes, add 2 ½ tbsp (35 g) soft, unsalted butter. Knead for 10 extra minutes. The dough should be very soft and slightly sticky. 

  4. Let the dough proof for 1 hour and 30 minutes to 2 hours, at a temperature of 80.6 F (27 C).
  5. While the dough proofs, chop parsley to have about 4 tbsp, and grate mozzarella to have 2 cups (200 g) and to have ½ cup (45 g) of parmesan cheese.
  6. Prepare the garlic butter, in a bowl or plate, mash 3 ½ tbsp (50 g) soft unsalted butter, 3 tbsp fresh and chopped parsley, a pinch of salt, and the previously roasted garlic 

  7. Roll out the dough, spread the prepared garlic butter, add the 2 cups (200 g) of mozzarella cheese and ½ cup (45 g) parmesan cheese.

  8. Cut the dough into 6 strips and roll each one individually. Place them in a prepared pan with parchment paper. proof again for 30 more minutes.

  9. Preheat the oven to 355F (180 °C), beat one egg to prepare the egg wash, and brush each one of the rolls with the egg. Bake for 25-30 minutes. 

Equipment

Notes

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 25 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 470 kcal
  • Sugar: 6 g
  • Sodium: 720 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 105 mg

Find it online: https://archersfood.com/buttery-cheese-garlic-rolls/