Cheesy Garlic Rolls
Cheesy, garlicky, so soft and delicious: these airfried garlic rolls are just so, so good ♡
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Cheesy Garlic Rolls
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servings
4 big rolls or 8-10 small rolls
prep time
4 hr
cook time
15-30 min
Ingredients
Dough
- ½ cup (120 g) warm milk
- 2 tbsp (25 g) sugar
- ½ tsp active dry yeast
- 1 + 1/3 cup (160 g) all purpose flour
- salt to taste
- 1½ tbsp (23 g) butter, softened
Garlic Filling
- ½ cup (100 g) butter, softened
- 11 garlic cloves, finely minced
- 1 tbsp oregano
- 1–2 tbsp chilli oil, according to spice tolerance
- salt and pepper to taste
- handful of fresh basil leaves, finely chopped
- 2 tbsp grated parmesan or processed cheese, optional
- 1 tbsp coriander, finely chopped
- 200g mozzarella, grated (save some for topping)
To pour before baking
- ¼ cup (60 ml) heavy cream
Equipment
Instructions:
- Proof the yeast: In a bowl, mix sugar and warm milk. Add in the active dry yeast, mix and let it sit for 10 minutes for the yeast to bloom and turn frothy.
- Knead your dough: In a bowl, combine all purpose flour and salt. Add the proofed yeast mixture and mix with a chopstick, fork or spatula into a shaggy dough. Add melted butter and mix again. Transfer the dough to a clean surface and knead until it becomes smooth and supple (around 8–10 minutes). Place the dough in a greased bowl, cover lightly with cling film and let it rest in a warm spot for around 2-2.5 hours or until doubled in size.
- Make the garlic butter: While the dough is resting, prepare the filling. To a bowl, add softened butter, finely chopped garlic, basil leaves, coriander, grated processed cheese, chilli oil, oregano, pepper and salt to taste. Give everything a really good mix until you have a chunky, flavourful garlic butter.
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Shape the rolls: Once the dough has doubled, punch it down and place it on a lightly floured clean surface. Roll it into a rectangle, thin but not too thin and spread the garlic butter filling evenly across the dough and top with an even layer of grated mozzarella cheese. You can either:
• Slice the dough into strips with a pizza cutter and roll them individually for even rolls OR
• Roll the whole sheet into a log and slice with dental floss or a sharp knife.
Arrange the rolls in a greased baking dish, cover lightly with cling film and let them rise again for 45 minutes-1 hour or till doubled in size. -
Bake the garlic rolls: Once proofed, pour room temperature heavy cream evenly over the rolls. Bake according to your method:
• Oven: 180°C for 25-30 minutes.
• Airfryer: 170°C for 15-17 minutes.
• Kadhai: Preheated on low flame with salt at the bottom for 20–25 minutes.
Halfway through, top the rolls with even more mozzarella to get a crispy cheesy top.
Note: For the oven, you can bake multiple rolls at once in a large rectangular dish (I baked four at a time). In the kadhai or airfryer, I baked them individually in ramekins which shortens the bake time. If you’re baking a larger batch at once in these, increase the cooking time by 5–10 minutes. - Finish and serve: Remove the rolls from the oven (or airfryer/kadhai). Enjoy warm finished with some flaky salt!
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