Indulge your senses with these irresistible Cheesy Garlic Rolls, a delightful fusion of freshly baked warm rolls, aromatic garlic and gooey cheese. Between the intoxicating aroma of garlic wafting through the air and the melted cheese inside each roll, this dish is as satisfying to make as it is eat. Whether served as a side dish or a standalone treat, these Cheesy Garlic Rolls are all about the joys of simple comfort food. Savor each and every cheesy bite.
In the 1980's I used to visit a restaurant in Woodland Hills, California called The Pizza Cookery. They had these wonderful, chewy, cheesy garlic rolls that they would serve with whipped butter. The rolls were amazing and I think The Pizza Cookery may have served far more rolls than pizza. I have searched for their recipe for years and never found it. Apparently, it is a closely guarded family secret.
These cheesy garlic rolls are easy to make and are a great alternative to store-bought garlic bread. They take a little planning because of the long resting time. Since the rolls are made from an overnight pizza dough with very little yeast, they need more time to rise.
While there is nothing quite like those original cheesy garlic rolls from The Pizza Cookery, these are a pretty darn good knockoff. Give them a try.
- All purpose flour
- Instant dried yeast
- Fine sea salt
- Garlic cloves
- Parmesan cheese
- Asiago cheese
See recipe card for quantities.
Make the Dough
Place the water and salt in the bowl of a stand mixer and swirl until salt is dissolved. Add the yeast and let it soak for about 30 seconds then swirl to dissolve. Then, add the flour and use the paddle attachment to combine (30 - 45 seconds). Remove the paddle, cover the dough with plastic wrap, and let it rest for 20 minutes.
After the dough has rested, use the dough hook to knead the dough for three minutes on the lowest setting, then knead for another three minutes on the next setting. Remove the dough hook, cover the dough with plastic wrap, and let it rest for two hours.
Roll the Dough into a Log
The key to these cheesy garlic rolls is that the cheese and butter is actually rolled up into the dough, much like a cinnamon roll. This is how The Pizza Cookery made them and that's why there is cheese in every bite. Roll the dough into a big rectangle, brush it with butter, sprinkle it with cheese, and roll it up. No need to seal the edge.
Roll up the dough with cheese and garlic inside.
Then, cut the rolled up dough into 12 pieces.
Place the pieces in a greased cast iron skillet, then brush the tops with melted butter and garlic.
Next, sprinkle with cheese and they are ready for the oven.
Bake at 400˚F
Bake the cheesy garlic rolls at 400˚F until golden brown, about 20 minutes in a conventional oven. I cooked them in a wood-fired oven that was a bit hotter so they cooked a little faster.
Bake for 20 minutes at 400°F.
Cheesy garlic rolls after 12 minutes in a wood-fired oven.
Garlic rolls coming out of a wood-fired oven.
These cheesy garlic rolls are ready to serve.
The rolls in this recipe were made with parmesan and asiago cheeses. Other hard cheeses like pecorino romano and grana padano would also work well.
While these rolls were cooked in a wood-fired oven, a conventional oven will work and is a lot easier to control. Simply prepare the rolls the same way and bake them in an oven.
Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.
Do your best to stretch the dough into a rectangle. It needs to be a rectangle shape to roll it up into a log. If the dough ends up being more of an oval, just cutoff some of the dough on both short ends to make it a rectangle.
As the golden brown Cheesy Garlic Rolls come out of the oven, take a moment to enjoy the comfort and joy that only homemade baked goods can provide. These rolls serve as a reminder that sometimes the simplest recipes are the best. The combination of garlic-infused butter and the blend of two different cheeses creates a dinner roll that is unforgettable. Enjoy!
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These are my favorite dishes to serve with this recipe.
Cheesy Garlic Rolls
- 500 g All purpose flour (scant 4 cups)
- .5 gr Instant dried yeast (⅛ tsp)
- 11 g Fine sea salt (1 tsp)
- 350 g Water (1 ½ cups at 100 degrees F)
- ¼ cup Butter melted
- 2 cloves Garlic minced
- ¼ cup Parmesan cheese grated
- ¼ cup Asiago Cheese grated
- Place the water and salt in the bowl of a stand mixer and swirl until salt is dissolved. Add the yeast and let it soak for 30 seconds, then swirl to dissolve. Add the flour and mix using the paddle attachment until combined, about 30 - 45 seconds. Remove the paddle attachment, cover the dough with plastic wrap, and let it rest for 20 minutes.
- Mix the dough using the dough hook for three minutes on the lowest setting, then mix for another three minutes on the next setting. Remove the dough hook, cover with plastic wrap, and let it rest for two hours.
- Place the dough in front of you on a flat surface. Pull the dough to the right and left stretching it out about 12 inches. Then fold the right side back over the center of the dough ball with a ⅓ overlap. Fold the left side over the center with a ⅓ overlap. Turn the ball over and gently form it into a ball. Make sure the seam on the bottom is closed. Place the dough ball into a lightly oiled bowl, cover with plastic wrap, and let it rest for six hours.
- Preheat the oven to 400 degrees. Gently roll the dough into a rectangle about ¼" thick. Try to get it as close to a rectangle as possible. Brush melted butter and garlic over the rolled out dough and top with a sprinkle of both cheeses. Roll up the dough (starting with the longe edge), then cut into 12 pieces. Place each piece cut side down (so you can see the curled up dough) in an oiled cast iron skillet or baking pan. op with more melted butter and grated cheese. Bake until golden brown.