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!
I love baking bread, and I’ve definitely always loved eating it. I find creating a dough, watching it transform, then filling your whole house with that wonderful baking bread aroma quite enjoyable. The other day Jared and I were dining at a new restaurant in town and as I chewed on a chunk of sourdough, I realized that I used to HATE sourdough bread. Now I love it. Isn’t it funny how our tastes change over time? There are so many things I disliked as a child that I now love. I’m thinking about getting into making homemade sourdough, would you guys like to see any posts on that?
Unlike sourdough, this garlic, herb, and cheese bread roll recipe is super straightforward and simple. No crazy steps, no super long processes, just a beautiful easy dough. The step-by-step photos will guide you along your bread adventure.
Taste: These rolls have all of my favorite flavors. There isn’t much better than garlic + rosemary + thyme + Parmesan. Seriously.
Texture: Soft and fluffy on the inside, slightly crunchy, chewy, and cheesy on the outside.
Ease: Really easy. I included step-by-step photos to show you just how easy and so you can see exactly what your dough should look like every step of the way.
Appearance: Pretty dang perfect.
Pros: So crave-worthy. They smell AMAZING while baking.
Cons: Not whole-wheat. It’s just so hard to get light and fluffy bread with whole wheat flour.
Would I make this again? Absolutely.
Making the dough couldn’t be more simple. Since this recipe calls for instant yeast (also sometimes called rapid-rise) we can just throw everything together in the KitchenAid stand mixer and let the machine do the kneading until the dough is soft, smooth, elastic, and slightly tacky. You can also knead by hand for the same amount of time if you don’t have a mixer. The dough comes together beautifully and should rise to double the size in about one hour.
Once the dough is risen, press it down to deflate it slightly. Use a bench scraper to section the dough into 15 equal pieces. Don’t worry if they’re not perfectly equal in size. Place them in a 13 by 9-inch baking pan sprayed with cooking spray.
Brush the dough balls with 1 tablespoon of olive oil and sprinkle with the grated Parmesan cheese. Cover and let rise again until doubled in size, about 30 minutes this time. Preheat the oven to 375°F.
Bake for 15 to 20 minutes, or until golden brown. Try not to eat one directly out of the oven, it will smell intoxicating but it will be scorching hot. You can store the leftover rolls (if there are any) in a zip top bag for up to 3 days. If you want, reheat in a 350°F oven for 5 minutes.
Garlic, Herb, and Cheese Bread Rolls
- 1/4 cup lukewarm water
- 1 cup warm milk (100 – 110°F)
- 2 tablespoons olive oil
- 2 whole eggs, lightly beaten
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons fine salt
- 1 teaspoon garlic powder
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 2 1/4 teaspoons (1 packet) instant yeast
- 4 1/2 cups (20 ounces) bread flour
- 1/4 cup grated Parmesan cheese
Combine the water, milk, 1 tablespoon of the oil, eggs, sugar, salt, garlic powder, garlic, rosemary, thyme, and yeast in the bowl of a stand mixer. Add 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a mass of dough begins to forms. Continue kneading on medium-high speed for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is big, puffy, and about doubled in size.
Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Brush with the remaining 1 tablespoon of oil. Sprinkle the rolls evenly with the parmesan cheese. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.
Preheat the oven to 375°F.
Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in a plastic bag for up to 3 days.
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