Garlic cheese rolls come together without yeast, without rising time, and with a golden, cheesy crust brushed in garlic butter.
A shaggy dough of flour, cheddar, and milk is shaped by hand and baked until puffed. Plan on about 35 minutes from the first bowl to the first warm roll.
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Why This Garlic Cheese Rolls Recipe Works
Baking powder replaces yeast, so there is no proofing and no waiting. The dough comes together in one bowl and bakes the same hour you mix it.
Tossing the cheese with the dry ingredients first coats each shred in flour. That keeps the cheese from clumping and spreads small pockets of melted cheddar through every roll.
A brush of garlic butter right after baking adds a glossy, savory finish. The garlic flavor sits on the surface, where you taste it first.
Ingredients for Garlic Cheese Rolls
- 2 cups all purpose flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- 2 teaspoons garlic powder
- 3/4 teaspoon kosher salt
- 1 tablespoon dried parsley
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted, for the dough
- 2 tablespoons unsalted butter, melted, for brushing
- 1/2 teaspoon garlic powder, for brushing
Flour. Spoon it into the measuring cup and level it off. Too much flour makes dry, heavy rolls.
Cheddar. Shred a block of sharp cheddar yourself, since pre shredded cheese holds less moisture and melts unevenly.
Garlic powder. Two teaspoons in the dough gives steady garlic flavor, and a little more in the butter adds a savory finish.
Baking powder. Check the date on the can. Old baking powder is the top reason quick rolls bake up flat.
Butter. Melted butter in the dough keeps the crumb soft, and a second brush after baking adds shine.
How to Make Garlic Cheese Rolls
1. Heat and line Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Mix the dry ingredients Whisk the flour, baking powder, garlic powder, salt, and parsley, then toss in the cheddar so every shred is coated.
3. Form the dough Stir in the milk and 1/4 cup melted butter until a shaggy dough forms. Turn it onto a floured counter and knead 5 or 6 times, only until it holds together.
4. Shape the rolls Divide the dough into 12 equal pieces, roll each into a ball, and place them 2 inches apart on the sheet.
5. Bake until golden Bake 18 to 20 minutes until the tops are golden and the rolls are cooked through.
6. Brush with butter Stir the garlic powder into the 2 tablespoons melted butter, brush it over the hot rolls, and serve warm.
How to Serve Garlic Cheese Rolls
Set a basket of warm rolls on the table with a bowl of creamy pumpkin soup for a warm supper. They also soak up the juices from Dutch oven pot roast and pair well with buffalo chicken chili. For a lighter meal, serve them beside a crisp Italian salad with crunchy vegetables.
How to Store and Reheat Garlic Cheese Rolls
Cool the rolls completely, then keep them in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days. Freeze them wrapped tightly for up to 2 months. Reheat in an oven set to 350 degrees F for 8 to 10 minutes until hot, and warm any rolls with a cheese filling to 165 degrees F.
Tips and Variations for Garlic Cheese Rolls
Knead gently. Over kneading makes tough rolls, so stop as soon as the dough holds together.
Dust lightly. If the dough feels sticky, add a tablespoon of flour at a time rather than a large handful.
Use sharp cheddar. A sharp cheese gives more flavor in a mild dough, so you can use less of it.
Skip the raw dough. Raw flour can carry bacteria, so bake the dough fully and do not taste it.
Flag the allergens. These rolls contain wheat, milk, and dairy, so label them for guests.
Swap the cheese. Mozzarella gives a stretchier roll with a milder flavor, and Monterey Jack melts smoothly too.
Add herbs. Stir in a teaspoon of dried oregano or thyme if you want a stronger herb flavor.
Check the baking powder. Fresh baking powder gives the ideal rise, and see Iowa State Extension baking powder guide for general guidance.
Frequently Asked Questions About Garlic Cheese Rolls
Can I make garlic cheese rolls with mozzarella?
Yes. Use shredded low moisture mozzarella in the same amount, and expect a milder flavor with more stretch.
Can I prepare garlic cheese rolls ahead of time?
Bake them the day before and reheat in the oven. The dough does not hold well unbaked, since the baking powder starts working right away.
Why are my garlic cheese rolls dense?
Too much flour, old baking powder, or over kneading are the usual causes. Measure the flour carefully and knead only a few times.
Can I add herbs to the dough?
Yes. A teaspoon of dried oregano, chives, or thyme blends in well with the parsley.
Can I freeze the rolls?
Yes. Freeze baked rolls for up to 2 months and reheat from frozen at 350 degrees F for 12 to 15 minutes.
Garlic Cheese Rolls
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Pastry brush
Ingredients
Main Ingredients
- 2 cup all purpose flour plus more for dusting
- 2 ½ tsp baking powder
- 2 tsp garlic powder
- ¾ tsp kosher salt
- 1 tbsp dried parsley
- 1 cup shredded cheddar cheese sharp, freshly shredded
- ¾ cup whole milk
- ¼ cup unsalted butter melted, for the dough
- 2 tbsp unsalted butter melted, for brushing
- ½ tsp garlic powder for brushing
Instructions
Cooking
- Heat. Set the oven to 375 degrees F and line a baking sheet with parchment.
- Mix. Whisk the dry ingredients, toss in the cheddar, then stir in the milk and 1/4 cup butter.
- Shape. Knead 5 or 6 times on a floured counter and roll 12 equal balls.
- Bake. Bake 18 to 20 minutes until golden and cooked through.
- Brush. Mix the garlic powder into the remaining butter and brush over the hot rolls.
