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
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.
-
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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Leave a Comment
It was very yummy tho I had to add extra flour into it while kneading so it would stop being liquidy before the first proofing it was fine after that! Great recipe 😀
reaaalllllllyyyyyyy good . like really good. i would use a smaller tin than i did this time because the top was getting burnt and the inside was still raw.
I have made it more than 5 times already!, so simple and so delicious!
Soooo sooo good! Had to make it again on the same day!
the recipe was amazing Shivangi. the rolls were nice and gooey thanks for the recipe 🙂
you go girl.
ur my baby girl.
