Roasted Garlic Cheese Rolls with three cheeses, roasted garlic and fresh herbs these savory stuffed buns make a great accompaniment to any meal!
Course Side Dish
Cuisine American
Prep Time 1 hourhour
Cook Time 25 minutesminutes
rising 1 hourhour
Total Time 2 hourshours25 minutesminutes
Servings 12servings
Calories 332kcal
Author Tristin Rieken
Ingredients
Rolls
1cupwhole milk
2teaspoonsinstant yeast
1tablespoongranulated sugar
2largeeggsroom temperature
¼cupbuttersoftened
3 ½cupsall purpose flour
½teaspoonsalt
Roasted Garlic
1large headgarlic
1teaspoonolive oil
pinchsalt
Filling
½cupparmesan cheeseshredded
¼cupmozzarella cheeseshredded
8ouncescream cheesesoftened
1mediumscallionsliced
½cupbasilchopped
¼cupparsleyminced
¼cupchiveschopped
pinch salt
pinchred pepper flakesoptional
¼cupbutter
Instructions
Thaw frozen dough in the refrigerator overnight or make dough. To make savory brioche dough warm milk to 105-110 degrees and combine warm milk with sugar, instant yeast, eggs and butter. Add to a stand mixer with the dough attachment and mix with flour and salt until flour is incorporated, about 5-6 minutes. Cover dough and allow to rest at room temperature until doubled in size, about an hour.
1 cup whole milk, 2 teaspoons instant yeast, 1 tablespoon granulated sugar, 2 large eggs, ¼ cup butter, 3 ½ cups all purpose flour, ½ teaspoon salt
Meanwhile prepare garlic. Preheat oven to 350 degrees Fahrenheit. Remove papery outer peel from garlic and separate into individual cloves, chop two cloves and reserve. Make roasted garlic from remaining cloves. Cut a bit off the root end of cloves and place on a sheet of aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt. Bring foil up around garlic into a tight packet and place foil packet directly on the rack in preheated oven. Bake until fragrant and roasted, 30-45 minutes. Remove roasted garlic and let cool. Once cool squeeze roasted garlic out of papery peels into a medium bowl.
1 large head garlic, 1 teaspoon olive oil, pinch salt
Add softened cream cheese, scallions, and reserved chopped garlic to roasted garlic in bowl and stir until smooth.
8 ounces cream cheese, 1 medium scallion
Meanwhile, on a lightly floured surface roll dough to a roughly ¼" thick 12” x 16” rectangle. Then dollop garlic cream cheese mixture onto dough and spread evenly, leaving a ¾” border along the top edge. Sprinkle roasted garlic cream cheese with chopped herbs and shredded cheese, reserving a little shredded parmesan for later. Press filling slightly to adhere.
½ cup parmesan cheese, ¼ cup mozzarella cheese, ½ cup basil, ¼ cup parsley, ¼ cup chives
Carefully roll the dough into a tight cylinder starting with the long edge that has the cream cheese spread all the way to the edge and ending with the bare edge. Pinch the dough together to seal and carefully place it seal side down. Gently stretch and smooth the cylinder until it is even throughout before slicing with a sharp serrated knife into 12 even pieces.
Using a light hand place the rolls, cut sides up, into a 9x13" baking pan greased with 2 tablespoons of butter, reserving the remaining butter to brush over top of the warm rolls. Top rolls with a sprinkle of Parmesan cheese and also some red pepper flakes for color and flavor.
pinch red pepper flakes, ¼ cup butter
Let cheese rolls rise in a warm place until they have nearly doubled in size and are pressed against each other, at least 30 minutes up to 3 hours.
Bake rolls in preheated oven until golden and puffed, 25 to 30 minutes.
Melt remaining butter and brush melted butter over still warm cheese rolls. Sprinkle with salt and allow to cool at least 10 minutes before serving.