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Cheddar Garlic Swirl Rolls

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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!

Ingredients

Scale

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

  1. In the bowl of a stand mixer, whisk together the warm water, sugar and yeast.
  2. 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.
  3. In a large mixing bowl, whisk to combine the flour and salt. In a separate small bowl, whisk the egg and oil together.
  4. 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.
  5. 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.
  6. 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. 
  7. 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. 
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.

Find it online: https://nourishedendeavors.com/cheddar-garlic-swirl-rolls/