Cheesy Garlic Bread Rolls are so tasty and filled with mozzarella and cheddar and a herbed garlic butter and baked to perfection.
When I made the bread rolls for the Korean Cream Cheese Buns, I used two of the rolls to make this delicious cheesy garlic roll. The garlic butter sauce was also from the same recipe. So this was put together so easily for breakfast.
I have made bread rolls from scratch. You can also do that or opt for store bought rolls. If using store bought, use something that is crusty. Make sure that they are not too soft. Denser rolls make amazing cheese rolls.
What is Pre Ferment?
Pre ferment is one of the amazing ways to develop flavour in breads. You can use it like sourdough levain, but is quick to make as you make it with instant yeast. You combine a small portion of the flour from the bread recipe with yeast and let it ferment before adding to the main dough. There are so many different pre ferments around the world like Biga, Poolish and Pate Fermentee. But the basis is the same, you combine flour, water and yeast together and let to ferment before using in the main dough.
The yeast I used – Weismill from Amazon ( Click on the name to buy)
As an alternative, you can use 150 gm of your active sourdough starter in place of the pre ferment to make the bread yeast free.
Bread Flour / Maida?
Flour – This is the most important ingredient when it comes to bread baking. You can use either maida/ all purpose flour or bread flour to make your breads. There is definitely some major differences when you bake with maida or bread flour. Bread flour breads are lighter in texture because of the high protein content. I use Vivaan bread flour for all my breads ( you can check it out by clicking on this link).
I use my Inalsa Stand mixer to knead the bread dough, which again makes my life easier. But worry not, you can also knead the dough by hand. Make sure to knead it for ten minutes to get perfect texture. I have also kept the texture of the dough a little dry. This will help in achieving the dense crumb.
Look at the method of making the rolls in my Instagram account. It will be easier for you if you are a visual learner.
Preparing the Cheese
The work I really hate is shredding cheese. It becomes too messy. Using the grater attachment of the food processor makes it so so easy and very clean. It took just seconds to grate 400 gm of cheese, one block mozzarella and one block cheddar side by side and I end up with this beautiful shredded cheese to use.
So if you have a food processor with grater attachment, then use chilled cheese out of fridge. It will make everything easier. And you can easily store it in freezer for long time use.
Garlic Butter Sauce
The garlic butter is flavoured with parsley. I had mixed herbs in my pantry, so I used it instead. Also eggs are used in the sauce, but I have used just cream instead of eggs. The sauce was pretty rich with all the butter, honey and cream. The herbs added a nice flavour profile. I refrigerated the butter until creamy and then used it in the recipe.
Serve these rolls straight out of oven, when piping hot. The melted cheese will form strings which brings so much joy to your inner child.
These are the Korean Cream Cheese Rolls I made along with these Cheesy Garlic Buns. They both share so many ingredients, so I used them together. Click on the image to read about the Cream cheese buns and learn how to make them from scratch.
Cheesy Garlic Bread Rolls
Ingredients
For the buns
Pre Ferment:
- 75 gm Maida/ Bread Flour
- 75 ml Water
- ½ tsp Instant Yeast
For the Main Dough:
- 150 gm Maida / Bread Flour
- 1 tbs Honey
- ½ tsp Salt
- 25 gm Melted Butter
- 30 ml Milk
- Whole batch Pre Ferment
For the Cheese Mixture
- 50 gm Mozzarella Cheese
- 50 gm Cheddar Cheese
For the Garlic Butter Sauce
- 75 gm Butter
- 2 tbs Honey
- 1 tbs Parsley
- 20 ml Milk
- 20 gm Garlic grated
Instructions
Pre Ferment:
- Mix together flour, water and yeast.
- Cover and set aside until very bubbly.
Making the Buns
- In a bowl, combine together flour, salt, honey, preferment and melted butter.
- Bring everything together to make soft slightly sticky dough with milk. Adjust milk quantity as needed.
- Knead the dough for ten minutes on your counter or in a stand mixer.
- Cover and set aside until double in volume.
- Remove the dough from the bowl, gently de gas it and divide it into four equal portions.
- Roll each portion tightly into a smooth roll, place on a baking tray, cover and set aside until 1.5 times the volume.
- Preheat oven to 200C.
- Brush the top of the rolls with milk and bake the buns in the preheated oven for 20 minutes.
- Remove from oven, arrange on wire rack and let them cool completely.
Making the Cheese Mix
- Grate both the cheese, mix well and set aside.
Making the Garlic Butter Sauce
- In a bowl, combine butter, milk, garlic and heat until butter melts.
- Remove from heat and add honey and parsley and mix well.
- Let it cool down completely.
- Refrigerate until it reaches spreadable consistency.
Making the Cheese Rolls:
- Preheat oven to 200C.
- Cut the buns into six or eight wedges, being careful to keep the base intact.
- Apply generous amount of butter into the wedges.
- Fill the gap with grated cheese.
- Brush the top of the bun with the same garlic butter.
- Arrange the buns on a tray and bake in the preheated oven for 10 minutes or until cheese melts.
- Remove from oven and enjoy them piping hot.
