Deliciously cheesy garlic bread is one of my favorites side dishes.
One day while I was making spaghetti thinking about how I need to make garlic bread to go with it, I started to think about what I could do to make it a little different than I usually do. Then I got an idea… Garlic cheese rolls! Like cinnamon rolls, but instead of cinnamon and sugar I would stuff it with garlic infused butter and lots of cheese. So, I gave it a try and it turned out wonderful! This recipe uses the base dough for my cinnamon rolls (minus the cinnamon of course) and loaded them with garlic infused butter and tons of cheese. Everybody loved it so I thought I would share it here so your family can enjoy it as well! Here is how to make garlic cheese bread rolls.
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These garlic cheese rolls begin with freshly milled flour made into a delicious a bread dough, filled with butter infused with fresh garlic. Then it is stuffed with lots of cheese and topped with Italian seasonings. This garlic cheese bread is sure to be a hit at your house!
If you are interested in milling your own grains here is the grain mill I use and recommend Nutrimill Classic.
Tips on making the perfect garlic cheese rolls
- Start your bread dough before you start dinner, because it does take a while for dough to rise, and you don’t want these garlic rolls to be cold when you serve them!
- If you do decide to make these garlic cheese rolls ahead of time, you can reheat them by covering them with aluminum foil and put them in the oven at a low temperature of about 300 degrees or as low as your oven will go until the center is warm again.
- If you are using a bread machine add your wet ingredients to the mixing bowl first, then add your dry ingredients.
- Always proof your yeast if using regular yeast.
- When using a quick rising yeast, I never proof it first, I just toss the yeast on top of the dry ingredients. Here is the yeast I use.
- If your dough looks too wet add a little flour at a time. Be careful not to add too much or else you’ll have a dry garlic cheesy roll and that’s no good!
- Try shredding your own cheese. It makes the melted cheese smoother.
Why you will love these delicious cheesy garlic rolls
- These garlic cheesy rolls are a perfect addition to many of your home cooked meals.
- If you are using freshly milled wheat, you are getting a much healthier and more flavorful bread.
- The butter is so good with fresh roasted garlic blended together in it!
- Who doesn’t love garlic cheese bread…?
How to make garlic cheese bread rolls
First you will begin by adding your wet ingredients to your bread machine mixing bowl. (Be sure to proof your yeast!) After you have done that add all of your dry ingredients with the softened butter at the top.
Once you’ve gotten all of your ingredients in your bread machine mixing bowl, you are ready to place your bowl back into your bread machine, close the lid, choose the “dough” setting, and press start.
While you wait for your dough to finish in your bread machine you can prepare your garlic butter. To make it, you will start by peeling a whole head of garlic, mince them by pressing them or chopping them into small pieces. You can also use pre-minced garlic as well. Melt your butter in a saucepan and add your garlic. Cook on the lowest setting until slightly golden brown. Remove from the heat and stick it in the fridge until it turns into a soft solid, but not completely solidified. We want to be able to spread this in the middle of our garlic cheese rolls when it’s time.
When your dough is done, roll it out fairly thin. We want a lot of swirls in our garlic cheese rolls! Spread all of your garlic infused butter on your dough covering the whole sheet of dough. I still sprinkle on some garlic powder because we love extra garlic on ours. Sprinkle some Italian seasoning in the middle and grated parmesan cheese. I encourage you to eyeball this because everyone likes a different amount of these ingredients. After you have put these ingredients on your dough start sprinkling on the cheese. I suggest a pizza blend like this, or you could use mozzarella and cheddar. You could also use your favorite type of cheese! You can totally make this recipe your own when it comes to fillings.
After you have thoroughly stuffed your garlic cheese roll dough, roll it up tight, and start slicing into rolls. Place all the rolls in a well greased pan. (I use butter and a lot of it!) Top your garlic cheese rolls with lots of cheese of your choice. I use a mix of parmesan, mozzarella, and cheddar. I also sprinkle on some more garlic and Italian seasoning on the top. Let your garlic cheese rolls rise for about 35 minutes or until they’ve doubled in size.
When they are done rising, preheat your oven to 375 degrees. When it comes up to temp bake your garlic cheese rolls for about 17 minutes. If they are still doughy at the end on the 17 minutes place them back into the oven for only 2 minutes at a time. Check until they are finished cooking.
Let your garlic cheese rolls cool down before you serve them! When you are ready to put them away you can cover them with aluminum foil or even remove them from the pan and place them in a storage baggie. They could even be placed in a plastic container. Remember these garlic cheese rolls are made from scratch and have no preservatives in them so they will go bad faster so be sure to eat them in them in a few days after baking them! I really hope you enjoy this recipe as much as we do! Be sure to check out my other freshly milled recipes! Don’t forget to like and share if you enjoy this!
Like this recipe? Check out other delicious recipes down below!
Bread Machine Garlic Cheese Bread Rolls
- 1/2 c warm water
- 1/2 c room temperature milk
- 2 tbsp honey
- 2 eggs beaten
- 2 tsp yeast
- 4 1/2 c freshly milled flour (or regular)
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 c softened butter
Garlic Buter Spread
- 1 head of garlic or minced
- 1/2 c butter
- Proof your yeast if using regular yeast. To do this add your 1/2 cup of warm water to your liquid measuring cup and then add your 2 tablespoons of honey or sugar and your 2 teaspoons of yeast. Mix together well and wait until it becomes nice and foamy.
- Once it has become foamy, add it to your bread machine mixing bowl and add the rest of your liquid ingredients to your mixing bowl.
- Next add all of your dry ingredients to your mixing bowl with the softened butter on top.
- Place your mixing bowl back into your bread machine, close the lid, and select the "dough" setting, and press start.
- While you are waiting on your dough to finish in the bread machine you can get the garlic butter spread ready. To do this you will peel a head of garlic or use minced garlic. Garlic powder will be fine too if you don't have either of those. Place your chopped or minced garlic into the saucepan and cook it in butter on low. When it's a golden color before the garlic gets fully cooked and crunchy remove the saucepan from the heat and move to the refrigerator. Make sure it doesn't completely solidify in the fridge, because we will need this to be spreadable!
- When your dough is all done in the bread machine, roll it out to your desired thickness. Once it's rolled out spread on the garlic infused butter. When that is on sprinkle on some garlic powder, Italian seasoning, and grated parmesan. Sprinkle everything on until you decide it's enough. I have no measurements for this. Trust your inner cook!
- Next spread on the cheese until the sheet of dough is completely covered with cheese.
- Roll up the dough tightly, slice into rolls, and place into your buttered pan. Now it's time to sprinkle on your topping. Add more cheese for your topping and you can sprinkle on more garlic and Italian seasoning if desired. Let your garlic cheese bread rolls rise for 30 minutes or until doubled in size.
- Bake your garlic cheese bread rolls for 17 minutes. If they are still doughy when you take them out place them back in the oven for two minutes at a time. Check after every two minutes is up.
- Let cool down a little before serving. Gooey melted cheese is HOT! Store wrapped, bagged, or in a plastic container for a few days. Remember! These are fresh and made from scratch so they do not have any preservatives and will go back quicker. Best if eaten in the first few days.