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Warm and soft dinner rolls are studded with garlic and made with cheddar cheese for a tasty roll that’s great when served with dinner or on its own.

Who likes garlic? Let’s be honest, I go through a lot of garlic in a month. I use it in many of my dishes and that includes breads.

I make an amazing Three Cheese Gourmet Garlic Grilled Cheese. When I have the time I really like making Garlic Parmesan Sourdough Bread. When I’m in a hurry Brown Butter Garlic Knots are my go to bread.

One of my favorite recipes is a garlic bread that has the garlic and butter swirled in the middle of it. It’s so awesome but I wanted to garlic rolls so we could enjoy the single serving size.

I went back to one of my favorite combinations…garlic and cheddar. You can’t go wrong with cheese and garlic! This is a soft bread dough that makes fluffy rolls with just enough garlic and cheddar that you can taste it. If you like a lot of garlic feel free to double the amount you put in this recipe.

Can I use a bread Machine for this recipe?

You can use the bread machine to do the kneading part of the recipe for you but since these are rolls and not bread you will need to finish the recipe outside of the bread machine.

I used a new yeast for these rolls, Red Star Platinum Yeast. I’m often skeptical of different types of yeast but this one is a winner. During the initial five minutes of soaking the yeast in warm water it was bubbly and rising. I mixed together my dough and placed it in a warm place to rise. It grew more then double in under an hour! Check out that gorgeous rise!

After I punched the dough down I divided it in half. I placed one half in two freezer bags to keep for later and turned one half into 10 dinner rolls.

How do I freeze the dough?

You can freeze the dough in one of two ways. You can either divide half of the dough into 10 rolls, place on a baking sheet, and flash freeze for 30 minutes. Then pick up the frozen rolls and place them in a freezer bag. You can also just put half of the dough in a freezer bag. The dough can be frozen for up to 6 months. When ready to make the rolls simply remove from the freezer and thaw on the counter and allow to rise.

After dividing the dough in half, each half will be rolled into 10 dough balls and placed on a baking sheet, covered, to do a second rise.

Can I make these in a muffin tin?

Yes! When I am in a hurry I simply divide the entire dough into 20 pieces, roll into balls, and place in greased muffin tins. I cover the tins with plastic wrap and let them do their second rise. I then actually bake the rolls in the muffin tins.

Ingredients:

yeast (I used Red Star Platinum Yeast but you can use your favorite type of active dry yeast)
granulated sugar (this helps to activate the yeast)
warm water (again to help activate the yeast)
whole milk (you can use low fat or plant based but it doesn’t work as well)
salted butter (I really prefer salted in these rolls)
salt and pepper
egg
garlic cloves
all purpose flour
cheddar cheese (I buy my cheese shredded but you can shred your own)

To make the rolls combine the yeast, a small amount of sugar, and the warm water and let sit for 5 minutes. Add in the warm milk, melted butter, salt, pepper, egg, remaining sugar, and garlic cloves. Mix well.

Add in the flour a half cup at a time until a soft dough forms. Knead the dough, adding flour as needed, for 6-8 minutes. Place in a greased bowl, cover, and let rise for 1 hour.

What should I cover my bowl with?

The best thing to cover your bowl with is plastic wrap because it traps the heat and moisture in the bowl. A kitchen towel is often used but it isn’t great because it allows the heat and moisture to escape quickly and may add extra time to your rising.

After an hour punch down the dough and divide into 20 pieces. Roll the pieces into balls and either put on a baking sheet or in a greased muffin tin. Cover and let rise 1 hour.

Bake for 12-15 minutes at 375 degrees. If desired, brush with melted butter and garlic powder halfway through. This gives the rolls a nice golden brown top and a bigger garlic flavor.

The rolls were soft and fluffy. There was a subtle garlic flavor and cheese throughout the rolls. I spread a little bit of butter on a hot roll and it was amazing!

We managed to keep them in a container for 4 days and enjoyed them throughout the week. They were great with the soup but I also enjoyed them with a salad or just for a snack.

If you’ve tried my Cheddar Garlic Dinner Rolls or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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