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Buttery Cheddar Garlic Rolls

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 Buttery, garlicky and cheesy, soft – all good words to describe these Buttery Cheddar Garlic Rolls! Fabulous is also quite accurate!

Buttery, garlicky and cheesy, soft - all good words to describe these! (Which is why I named them Buttery Cheddar Garlic Rolls) Fabulous is also accurate!

I love a good cinnamon roll – making them is a lot of fun to me, I enjoy the whole process, especially the eating.  These buttery cheddar garlic rolls are based on the same baking technique, but with a whole other flavor profile. I had intended these to go with the dinner I planned to make. However, once I pulled these out of the oven, I knew that idea was not going to work out. The smell coming from my kitchen had everyone at my house suddenly need to be around the table.  So, we ate these. And didn’t require dinner. Ha.

Buttery, garlicky and cheesy, soft - all good words to describe these! (Which is why I named them Buttery Cheddar Garlic Rolls) Fabulous is also accurate!
[Tweet “Buttery Cheddar Garlic Rolls #bread #rolls #recipe #delicious #cheese #garlic #butter”] There’s something so satisfying about bread making. Between that and bacon, we have my foodie LOVE right there. For this, I combined my enjoyment of roll making with my love of garlic. And cheese. And, um… butter.

KITCHEN HACK: I use a repurposed cheese shaker filled with flour to flour my counter tops. Means an even sprinkle and no mess!

Here’s a quick pictorial on how I make these Buttery Cheddar Garlic Rolls

You’re so very welcome.

Looking for more tasty bread recipes? How about these?

4.67 from 3 votes
Buttery, garlicky and cheesy, soft - all good words to describe these! (Which is why I named them Buttery Cheddar Garlic Rolls) Fabulous is also accurate!
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Buttery Cheddar Garlic Rolls
Prep Time
1 hr 25 mins
Cook Time
20 mins
Total Time
1 hr 45 mins
 
Servings: 12 scrolls
Author: Kylee
Ingredients
Dough
  • 3 1/4 cups bread flour divided
  • 2 1/4 tsp instant yeast 1 package
  • 2 Tbs sugar
  • 1/2 tsp salt
  • 3/4 cup milk warmed (but not hot)
  • 1/4 cup butter melted
  • 1/4 cup water
  • 1 egg beaten lightly
Filling
  • 2 Tbs butter melted
  • 7 cloves garlic minced
  • freshly ground black pepper and sea salt
  • 2 cups cheddar cheese grated
  • Extra butter for brushing on top
Directions
  1. In a stand mixer, combine 2 Cups of the flour, yeast, sugar, and salt.
  2. Add the milk, butter, water and egg, and mix using the dough hook, adding the remaining flour a little at a time. A shaggy, thick, sticky dough will form.
  3. Continue kneading, either by hand or by mixer until the dough become smooth and springs back when you press it with a finger.
  4. Let the dough rest on the counter for 15 minutes, covered with a barely damp towel.
  5. Sprinkle flour on your countertop, and roll out dough to a rectangle..
  6. Mix the butter, garlic, salt and pepper together, and spread out over the entire surface of the dough.
  7. Add the cheese evenly over the dough.
  8. Roll up, and cut into 12 rolls (I use dental floss for a clean cut).
  9. Place the rolls in your baking dish, cover and let them rise for about an hour - until puffy.
  10. Preheat the oven to 375, and bake for 20 minutes until browned.
  11. Remove from the oven, and brush with butter.
  12. Devour.

 

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Comments

  5. Garlic cheese pinwheels.

    Oh, my…

    I’m just thinking – that and a light vegetable soup made with super fresh summer vegetables – bliss…

    Reply

    • Thanks, Caroline! I appreciate that. Been working really hard to up my game on the photography side of things 🙂

  9. I agree… There is something so special about warm, home-baked bread and rolls! Your savory idea looks perfect, and I don’t blame your family for not wanting to wait!

    Reply

  14. I’ll take a garlicky cheesy roll over a sweet cinnamon one any day of the week! For breakfast, lunch or dinner. They look wonderful, Kylee!

    Reply

  26. The rolls were soft and fluffy.  There was a subtle garlic flavor and cheese throughout the rolls.  I spread a little bit of butter on a hot roll and it was amazing!    We managed to keep them in a container for 4 days and enjoyed them throughout the week.  They were great with the soup but I also enjoyed them with a salad and just for a snack.

    Reply

    • Hi there
      No need to saute before using – it blends with the butter and dough and cooks. And is delicious.

    • These were delicious! We all liked them and I’m making more tomorrow for a birthday dinner. They are a perfect late night snack warmed and dipped in tomato sauce. Thanks for this recipe!

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