Garlic, Herb, and Cheese Bread Rolls

Yield: 15 rolls

Prep Time: 10 minutes

Cook: 2 hours

Garlic, Herb, and Cheese Bread Rolls are bursting with amazing savory flavor and are pretty easy to make. Follow the step-by-step photos. They are bound to become a family favorite!...

22 Responses to “Garlic, Herb, and Cheese Bread Rolls”

  1. #
    Taylor @ Food Faith Fitness — March 24, 2014 at 3:48 am

    I’ve actually never made bread before – it’s intimidating! But with garlic and cheese…I feel like these are a must try! Gotta face the fear someday! Pinned

  2. #
    Chloe @ foodlikecake — March 24, 2014 at 4:45 am

    Garlic and cheese? Sounds amazing, I’ve got to try these.

  3. #
    Paul Scivetti — March 24, 2014 at 7:36 am

    Hey, Tessa – these look pretty darn good. I may need to give these a try this week next time I make rolls.

    A question and a couple of notes…

    Question – how big are your rolls? These look like ~2 oz each or just a tad under. Getting each roll the same size is important for a consistent, even bake.

    Notes…

    1. You CAN get fabulous bread & rolls using SOME whole grain flours without a lot of adjustments to the formula. i.e. you can sub up to 25% whole wheat or (better still) white whole wheat flour for some of the bread flour. You might need to add another teaspoon or two of water, but otherwise, the bread should work just fine. I tend to use white whole wheat on these kinds of rolls as they have less ‘edge’ than regular whole wheat and they don’t change the look of the roll.

    Once you’ve made these a couple of times with just bread flour, you can try them again with 25% whole wheat (white or red). Add just enough water to get about the same feel to the dough. Note that whole wheat will soak up a bit more water as the dough develops, so starting out just a little wetter should give you the right dough feel by the time you’re shaping the rolls.

    For those not familiar with it, white whole wheat, it isn’t a ‘marketing gimmick’ or anything crazy – it is an albino strain of wheat that is ground up just like regular (red) whole wheat. Turns out the grain compounds that produce the red color also produce that harsh ‘edge’ sometimes associated with whole wheat breads.

    2. When giving bread formulas, please consider giving the weights for the ingredients. You’ve done that for the flour, which is among the most important ingredient to weigh – the other is the salt – but really everything should be weighed.

    As you know, successful baking is first about finding the proper balance between ingredients and then using good technique (mixing, resting, shaping, baking, etc) to end up with great bread. However, once you’ve ‘gotten it right’, the second trick is being able to make the recipe again & again. Nothing is more frustrating for a new baker that making truly great bread once and then not being able to get the same great results again.

    The key to consistent results is weighing the ingredients so you have both the proper amounts and the correct proportions between ingredients. For finely ground ingredients such as flour, ‘scooping’ is about the worst possible way to measure.

    I recently did some testing on scooping vs. weighing. The results were shocking. In the most extreme case, I found ‘scooping’ put 25% more flour in the bowl than weighing. In practical terms, that is like measuring out 4 cups of flour but ending up with 5 cups. That’s huge. A difference that large throws off the entire recipe and puts everything out of whack. This is, in my experience, the reason most new bakers fail. It makes baking look like a random, hit or miss process when, in fact, it is the exact opposite.

    As it turns out, salt is another big issue with baking. The density of the crystal structure between different types and brands of salt is quite significant. This is especially true with kosher salt and flake salt. As a result, a ‘teaspoon’ of salt can have wildly different amounts of actual salt in the spoon. Weighing out the salt eliminates this issue as well.

    The good news is that digital kitchen scales are widely available and very inexpensive. These days, they pretty much all will give you readings in pounds & ounces, ounces or grams, which is all you really need in a home kitchen scale.

    I made the switch 2 years ago to weighing all my ingredients and it made a HUGE difference in both the quality and consistency of my baking. I consider my scale to be my most valuable baking tool (even more important than a good stand mixer).

    As always, thanks for yet another great post. I love your writing/posting style – very clear, approachable and inspiring.

  4. #
    Gaby — March 24, 2014 at 7:53 am

    I want these for breakfast, lunch and dinner! So gorgeous!

  5. #
    sally @ sallys baking addiction — March 24, 2014 at 8:48 am

    I love garlic + rosemary together, especially infused in fluffy rolls. Tessa, these look amazing! I’ve gotta try.

  6. #
    Dulce de Andrade — March 25, 2014 at 6:36 am

    It is lunchtime here in Portugal, so opening this post right now was simply a killer… So gorgeous and promising!

  7. #
    Edward Antrobus — March 25, 2014 at 8:41 am

    I’ve always steered clear of doughs, aside from quick-breads. But lately I’ve been attempting my own pizza dough and it hasn’t been too bad, so maybe this is next.

  8. #
    Clever Hen — March 31, 2014 at 6:35 am

    Boy, these rolls look yummy! I have got to try them. My husband loves garlic so it will be a nice surprise for him.

  9. #
    Nicole Olender — November 14, 2014 at 8:49 pm

    what can you use instead of milk?

  10. #
    Victoria McMullen — December 20, 2014 at 8:47 am

    These sound amazing!
    One question, would you be able to freeze/refrigerate these before baking them?
    I want to try doing these for rolls with Christmas dinner but with everything else there is to do, it’d be a lot easier if I could premake them!

    • #
      Tessa — December 20, 2014 at 4:40 pm

      Sure, I would refrigerate or freeze the just-shaped rolls. Bring them to room temperature before baking and allow them to get a little puffy. Merry Christmas!

  11. #
    Brenda — January 3, 2015 at 4:59 pm

    I tried these the night before our family Christmas–almost didn’t want to leave any for the the next day! I used ~ 1 tsp dried rosemary and thyme and they still tasted great. Thanks for the help with the finishing touches for our holiday meal 🙂

  12. #
    Karen — January 9, 2015 at 9:00 am

    I’m new to your blog and happy to have found this recipe. I’ve been looking for a recipe to re-create a childhood memory: garlic rolls served at a local pizzeria. Most recipes I read today have butter and herbs poured on top after it’s baked so this recipe looks like what I need to create my “memory.” Question: does this roll taste like sourdough bread? I hope so ‘cuz that’s what I want…sourdough rolls with garlic. Keeping my fingers crossed!

  13. #
    Joan St. Marie — January 24, 2015 at 6:40 am

    Thanks for allowing me to join….

  14. #
    shan — August 12, 2015 at 6:44 pm

    What is bread flour ?

  15. #
    Lyn — January 25, 2016 at 11:39 am

    Oh, my goodness!!

  16. #
    Cara — February 28, 2016 at 11:14 pm

    Just made these and it is so fluffy and and delicious! Thank you for the recipe!

  17. #
    Gretchen — May 21, 2016 at 12:05 pm

    Higher-protein bread flour helps all loaves—from soft white sandwich bread to whole-grain loaves—rise their highest. You will notice that bread flour has a finer texture. I use it when I make rolls. Eggs and milk in bread recipes offers a more protein enriched bread and heavier. French and Italian breads do not use eggs and milk and you will notice they are lighter in texture.

  18. #
    Kerry — May 28, 2016 at 6:07 am

    Could I use a bundt tin when the rolls have proved? I would like to make shaped rolls to pull apart.

  19. #
    khaleduz — July 22, 2016 at 3:23 am

    lovely will try to make it later…thank you

  20. #
    Karen — July 28, 2016 at 4:25 pm

    Thank you for sharing such a delicious yet fuss free recipe. My family loves it. The dough is perfect! So soft and fluffy even on the 3rd day, especially after warming them up in the oven. The only tweek was I added filling.I pan fried some grated garlic n mixed them with soften butter, spreaded a dollop on each after the 1st proof plus adding some ham inside each of them. Its yummmy! Best part about this bread is that it doesn’t have the smell of yeast like some homemade bread recipes. Definitely a keeper!! Thank u!! 🙂

  21. #
    Phoebe — March 20, 2017 at 12:25 am

    Thank you so much for such a delicious and easy recipe. The texture was so soft and fluffy!

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed