These cheddar garlic swirls rolls are a game changer! Soft, fluffy rolls filled with garlic butter and a mix of parmesan and sharp cheddar cheese is my definition of absolute deliciousness. Oh, and it gets given better as the baked rolls are coated in an aromatic mix of melted butter, garlic, and fresh parsley.
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
Why You Will Love This Savory Swirl Rolls Recipe
- Pillowy, soft bread rolls that literally melts in your mouth
- Aromatic garlic butter and cheese filling consisting of a mix of parmesan and Cabot Creamery’s Vermont Sharp Cheddar Cheese
- Garlic butter coating that provides an extra hit of pure deliciousness
How to Make Homemade Garlic Swirl Rolls
When I set out to make these rolls, I wanted a recipe that was going to be easy to make and packed with rich, savory flavor. Immediately, I thought of the beloved flavor combo of garlic butter and parmesan cheese. For a fun twist, I added Cabot Creamery’s Vermont Sharp Cheddar Cheese into the mix. Why? Well, besides being absolutely delicious, I felt that its nutty, savory flavor would pair beautifully with the parmesan cheese and garlic butter filling.
I am a big believer in working with brands that support the people who help make the production of their products possible. This is why I always use Cabot Creamery’s (a co-operative owned by farm families in New England and New York) wide selection of premium cheeses in my recipes as they give 100% of the profits made back to the farmers.
To make this recipe, here is what you will need:
Key Ingredients
- Unbleached All-Purpose Flour
- Active Dry Yeast
- Granulated Sugar
- Salt
- Black Pepper
- Onion Powder
- Egg
- Water
- Extra Virgin Olive Oil
- Unsalted Butter
- Fresh Garlic Cloves
- Grated Parmesan Cheese
- Fresh Italian Parsley
Tips on How to Activate Yeast
- Heat – the liquid (water or milk) that the yeast will be activated in up to a temperature that averages between 100-110F(38-43C). This temperature range is for active dry yeast. If using instant/rapid-acting yeast, the temperature range typically averages between 120-130F(49-54C). The goal here is to not overheat the liquid as this will kill the yeast. Always read the back of the yeast package to verify the correct liquid temperature for yeast activation.
- Mix – a small amount of sweetener, for example, sugar into the warm liquid with the yeast for activation. Adding a sweetener will fasten up the activation of the yeast as it feeds on the sweetener to create energy. Yeast can most certainly be activated without the addition of sweeteners but activation will be slightly longer.
- Rest – yeast mixture at room temperature for 8-10 minutes to activate. If the resulting mixture looks frothy and bubbly in appearance with a fermented aroma, then yeast is good to use. However, if the mixture does not take on a frothy, bubbly appearance, yeast is not good to use.
Swirl Roll Assembly
- Roll the dough into a 16×8 inch rectangle
- Using an offset spatula, evenly spread half of the garlic butter filling over the rolled dough
- Sprinkle cheese mixture over garlic butter
- Roll the dough into a log shape pinching the joining ends close
- Cut the filled log of dough into 8 equal pieces
- Transfer cut rolls into a greased baking pan and bake until golden brown
- Spread the tops of warm rolls with the remaining garlic butter filling to melt before serving
How to Store
Freshly baked swirls rolls are best eaten the day it is baked. Leftover rolls stored in an airtight container will last 2-3 days in the refrigerator and 1-2 months in the freezer. I find it best to serve chilled rolls warm to help restore their soft texture.
Frequently Asked Questions
Can I substitute the cheeses used in recipe?
Yes, of course! This recipe is incredibly adaptable. If preferred, you can use your preferred variety of cheeses or omit it entirely. Some great cheese substitutions would be mozzarella and/or Gruyere cheese. To make rolls dairy-free, simply use dairy-free (vegan) butter and dairy-free cheese.
Does it matter what type of yeast I use?
No, I used active dry yeast but it may be substituted with instant (fast-acting) yeast if preferred. Typically, instant (fast-acting) yeast requires the liquid used in the recipe to be heated to a temperature range of 120-130F(49-54C)F. However, you should always review the instructions on the back of the yeast package for guidance on how to use it correctly.
Can rolls be made in advance?
Rolls may be prepped the night before and baked the following day. Simply place shaped rolls in a greased and parchment-lined baking dish, cover with plastic wrap, and refrigerate overnight. When ready to bake, rolls do not require a second rise, it may be baked straight from the fridge. Spread the remaining room temperature garlic butter filling over hot rolls to melt before serving.
Looking For More Savory Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintCheddar Garlic Swirl Rolls
These soft and fluffy cheddar garlic swirls rolls filled with garlic butter and a mix of parmesan and sharp cheddar cheese are absolutely delicious and so easy to make!
- Prep Time: 2 Hours
- Cook Time: 35
- Total Time: 2 hours 35 minutes
- Yield: 8 Rolls 1x
Ingredients
Swirl Rolls Dough
- 2 1/2 Cups Unbleached All-Purpose Flour, Spooned and Leveled, Plus More As Needed
- 1 1/2 Teaspoons Active Dry Yeast
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 2/3 Cup Warm Water, 100-110F(38-43C)
- 2 Tablespoons + 1 Teaspoon Extra Virgin Olive Oil, Divided
- 2 Tablespoons Heavy Cream
Garlic Butter Filling and Topping
- 1/2 Cup Unsalted Butter, Room Temperature
- 3 Large Garlic Cloves, Finely Minced or Grated, If Preferred
- 1/2 Cup (2 oz) Cabot Creamery’s Vermont Sharp Cheddar Cheese, Grated
- 1/4 Cup Fresh Parsley, Finely Chopped
- 1/4 Cup Parmesan Cheese, Finely Grated
- 1/4 Teaspoon Onion Powder
- Salt and Pepper to Taste
Instructions
- In the bowl of a stand mixer, whisk together the warm water, sugar and yeast.
- Cover the bowl with a large plate and allow the yeast mixture to sit untouch for 8-10 minutes. Yeast mixture is ready to use when it appears bubbly with a fermented aroma.
- In a large mixing bowl, whisk to combine the flour and salt. In a separate small bowl, whisk the egg and oil together.
- With the dough hook attached, add the egg mixture into the bowl with the activated yeast mixture and mix at medium speed to combine, about 1 minute.
- Reduce the mixer speed to low and add all of the dry ingredients into the liquid mixture. Continue to mix on low until dough starts to come together and form into a shaggy looking ball, about 1 minute. Increase mixer speed to medium high and knead dough for 6 minutes. Dough will be quite soft and tacky to touch.
- If the dough is too soft and difficult to handle, mix in additional flour 1 tablespoon at a time until it is more manageable to handle. For soft and fluffy rolls, take cake to not add too much flour. The dough should be soft and tacky to touch.
- Transfer the dough to a lightly floured surface and shape into a ball. Add the remaining oil in a large mixing bowl before transferring the dough into the bowl. Use your hand to coat all sides of the dough in the oil.
- Cover the bowl with plastic wrap or with a slightly damp clean kitchen towel. Place the bowl in a warm part of the kitchen to rest and rise until it has doubled in size. This can take up to 60-90 minutes depending on the warmth of your kitchen.
- As the dough rests, make the filling. In a small mixing bowl, add all of the filling ingredients except for the cheeses. Use a rubber spatula to press and mix the filling ingredients together to combine. Set aside in a cool area of the kitchen until ready to use.
- Lightly grease and line a baking pan of choice with parchment paper. I used a 8×11 inch baking pan but any baking or cast iron pan will work. Deflate risen dough by gently knocking it down with a fisted hand.
- Transfer dough to a lightly floured work surface and cover the top of the dough with plastic wrap/kitchen towel. Allow the dough to rest for 5 minutes before using. This will help relax the gluten in the dough and make it easier to roll into a rectangle shape.
- Lightly flour the top of the dough and roll into a 16 x 8 inch rectangle. Measurement does not need to be precise. Evenly spread half the filling mixture over the top surface of the rolled dough leaving a 1/4 inch border.
- Reserve the remaining filling mixture for spreading on tops of the rolls once baked. Evenly sprinkle the top of the garlic butter filling with the cheeses.
- Starting at the long end, roll the dough onto itself until you end up with a log shape. Pinch the joining ends of the dough to seal. Using a sharp knife or clean dental floss, cut the filled dough log into 8 equal pieces.
- Transfer cut rolls into the prepared baking pan and lightly cover the pan with plastic wrap or a clean kitchen towel. Allow the rolls to undergo a second rise for 25-30 minutes. Preheat the oven to 350F(175C) during the last 15 minutes of the second rise.
- With a pastry brush, brush the heavy cream onto the rolls and bake for 30-35 minutes, rotating the pan halfway through bake time. Rolls are ready when they appear golden brown and a toothpick inserted into one comes out clean.
- Spread the remaining garlic butter mixture over the hot rolls to melt before serving.
Notes
- Freshly baked rolls are best eaten the day it is baked. Leftover rolls stored in an airtight container will last 2-3 days in the refrigerator and 1-2 months in the freezer.
- Rolls may be prepped the night before and baked the following day. Simply place shaped rolls in a greased and parchment lined baking dish, cover with plastic wrap and refrigerate overnight. When ready to bake, rolls do not require a second rise, it may be baked straight from the fridge. Spread the remaining room temperature garlic butter filling over hot rolls to melt before serving.
Amber
These were amazing! I accidentally added all the oil in the first oil step and they still came out great. They are super fluffy and soft with a perfectly crunchy crust. Will definitely make these again!