French bakers discovered that garlic's sulfur compounds only activate at 140°F, creating these rolls' signature sweet-sharp flavor balance.
Cheese and Garlic Rolls
Indulge in these irresistible Cheese and Garlic Rolls, where soft, pillowy dough meets gooey cheese and fragrant garlic for a savory twist on a classic favorite. Perfectly baked to golden perfection, these rolls are the ultimate sidekick to any hearty soup, elevating your meal with every bite. Get ready to impress your taste buds and your dinner guests!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 8-10 gousses d’ail
- origan, basilic, persil, thym, herbe de Provenceoptional
- Et du persil mais c’est optionnelleoptional
- 230 gr d’eau tiède (8.12 oz)
🥛Dairy & Eggs(5)
- 40 gr de beurre froid ou mou et pas liquide! (2.8 tbsp)
- 200 gr de beurre pommade (14 tbsp)
- Deux cuillères à soupe de notre beurre mis de côté (28 g)
- 200 gr de fromage râpé de notre choix (7.06 oz)
- Du parmesanoptional
🫙Pantry Staples(3)
- Un sachet de levure boulangère a peu près 7 gr (0.25 oz)
- 400 gr de Farine (3.2 cup)
- 1 cuillère à soupe de sucre (15 ml)
🧂Spices & Seasonings(2)
- 1 cuillère à café de sel (5 ml)
- Le sel selon nos goûtsoptional
👨🍳 Instructions
- 1
In a bowl, start by adding the warm water, sugar, and baker's yeast. Mix and let it sit for 5 minutes before adding the flour and salt.
- 2
Combine the dough using a mixer or by hand, then add the butter and knead for 10 minutes until smooth and homogeneous. Let it rise at room temperature for 1 hour.
- 3
For the butter filling, mix the softened butter, minced garlic, and herbs with salt to taste.
- 4
Degas the dough and roll it out into a rectangle on a floured surface. It should not be too thick or too thin, then divide it into 8 rolls.
- 5
Let the rolls rise again for 30 minutes in your baking dish, then bake at 175 degrees Celsius for 30 minutes with circulating heat.
- 6
As soon as they come out of the oven, brush the remaining butter mixture, add parmesan and parsley if desired, and enjoy.
💡 Pro Tips
- ✓Proof your yeast in water heated to 105-110°F because temperatures above 120°F kill yeast enzymes while below 95°F won't activate fermentation properly.technique105-110°F
- ✓Knead until the dough passes the windowpane test - stretch a small piece thin enough to see light through without tearing, indicating proper gluten development.technique10 minutes kneading
- ✓Let dough rise in a 75-80°F environment because yeast activity doubles every 18°F increase, making fermentation predictably timed.timing75-80°F
- ✓Roll dough to exactly 1/4 inch thickness because thinner dough tears when filled while thicker dough creates dense, undercooked centers.technique1/4 inch thickness
- ✓Brush with garlic butter immediately after baking while internal temperature is 190°F+ so the butter melts and penetrates the crust rather than sitting on top.timing190°F+ internal temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
French bakers discovered that garlic's sulfur compounds only activate at 140°F, creating these rolls' signature sweet-sharp flavor balance.
Cheese and Garlic Rolls
Indulge in these irresistible Cheese and Garlic Rolls, where soft, pillowy dough meets gooey cheese and fragrant garlic for a savory twist on a classic favorite. Perfectly baked to golden perfection, these rolls are the ultimate sidekick to any hearty soup, elevating your meal with every bite. Get ready to impress your taste buds and your dinner guests!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 8-10 gousses d’ail
- origan, basilic, persil, thym, herbe de Provenceoptional
- Et du persil mais c’est optionnelleoptional
- 230 gr d’eau tiède (8.12 oz)
🥛Dairy & Eggs(5)
- 40 gr de beurre froid ou mou et pas liquide! (2.8 tbsp)
- 200 gr de beurre pommade (14 tbsp)
- Deux cuillères à soupe de notre beurre mis de côté (28 g)
- 200 gr de fromage râpé de notre choix (7.06 oz)
- Du parmesanoptional
🫙Pantry Staples(3)
- Un sachet de levure boulangère a peu près 7 gr (0.25 oz)
- 400 gr de Farine (3.2 cup)
- 1 cuillère à soupe de sucre (15 ml)
🧂Spices & Seasonings(2)
- 1 cuillère à café de sel (5 ml)
- Le sel selon nos goûtsoptional
👨🍳 Instructions
- 1
In a bowl, start by adding the warm water, sugar, and baker's yeast. Mix and let it sit for 5 minutes before adding the flour and salt.
- 2
Combine the dough using a mixer or by hand, then add the butter and knead for 10 minutes until smooth and homogeneous. Let it rise at room temperature for 1 hour.
- 3
For the butter filling, mix the softened butter, minced garlic, and herbs with salt to taste.
- 4
Degas the dough and roll it out into a rectangle on a floured surface. It should not be too thick or too thin, then divide it into 8 rolls.
- 5
Let the rolls rise again for 30 minutes in your baking dish, then bake at 175 degrees Celsius for 30 minutes with circulating heat.
- 6
As soon as they come out of the oven, brush the remaining butter mixture, add parmesan and parsley if desired, and enjoy.
💡 Pro Tips
- ✓Proof your yeast in water heated to 105-110°F because temperatures above 120°F kill yeast enzymes while below 95°F won't activate fermentation properly.technique105-110°F
- ✓Knead until the dough passes the windowpane test - stretch a small piece thin enough to see light through without tearing, indicating proper gluten development.technique10 minutes kneading
- ✓Let dough rise in a 75-80°F environment because yeast activity doubles every 18°F increase, making fermentation predictably timed.timing75-80°F
- ✓Roll dough to exactly 1/4 inch thickness because thinner dough tears when filled while thicker dough creates dense, undercooked centers.technique1/4 inch thickness
- ✓Brush with garlic butter immediately after baking while internal temperature is 190°F+ so the butter melts and penetrates the crust rather than sitting on top.timing190°F+ internal temp