My Cheesy Garlic Rolls are the perfect grab-and-go version of my ever popular Cheesy Pull Apart Garlic Bread. The enriched bread is gorgeously soft, the cheese stringy and the garlic bordering on spicy. You're going to want to make a double batch!
Add 90ml fairly warm (not hot) Water to a small bowl and add 14g Fast-Acting Dried Yeast and 50g Caster Sugar. Whisk to combine a little (it won't combine properly) and set aside.
Measure 500g Strong White Flour and 1 tbsp Sea Salt Flakes into a large mixing bowl and stir to combine.
Add 40g Salted Butter, 2 Eggs, the by now frothy yeast and water mix and 140ml Milk to the flour and stir until a dough is formed.
Knead the dough until is it smooth and super stretchy. A good 10 minutes if kneading by hand, if not a bit longer. About 5 to 7 minutes if using an electric mixer.
Leave the dough in a large covered bowl somewhere warm for about 1 hour to rise.
The dough should roughly double in size. (How good and smooth does that dough look!)
Meanwhile make the Garlic/Cheese Butter:
Take 250g Salted Butter which is room temperature or a little softer and mix in 3 tbsp Garlic Paste, 1 tbsp Sea Salt Flakesand2 tbsp Fresh or Dried Oregano.
Reserve about a 5th of the mixture and set aside.
Stir 150g Grated Mozzarella into the remaining bulk of the garlic butter.
Construct the Rolls
Once the dough has doubled, take off the covering and give the dough a good punch. You don't actually need to be aggressive but these opportunities are rare so go for it.
Tip the dough out onto a floured surface and give it a quick light knead. No need for electric power here.
Cut the dough into 2 equal size pieces and place one back under a covering for the time being. Roll the first into a rectangle about 1/2 cm thick. It will fight back, keep going, it will roll out and stay eventually.
Take 1/2 of the garlic and cheese mix and spread over the rectangle of dough – try and make it a fairly evenly spread and right to the edges.
Roll the rectangle tightly into a long sausage and then using the sharpest knife you have, cut the roll into 9 pieces of equal length. I cut the whole thing into thirds, then each third into three for maximum evenness. You can first trim the ends for neatness if you wish.
Put the rolls on their ends in a large lined baking tray. I used a really big one but you could use 2 smaller tins with 9 rolls in each. You need to leave much more space between the rolls that you think you need to. They expand much more than you think they're going to so don't overpack them or they will end up excessively tight textured.
Repeat with the second half of the dough until you have 18 rolls.
Lightly cover the tin and leave to rise, exactly the same as before for 1 hour. The dough should puff out and fit snugly in the tin.
After 50 minutes, preheat the oven to 200c or equivalent.
Bake the rolls in the preheated oven for 20-30 minutes until light golden brown.
Smear the top of the dough with the reserved garlic butter and pop back in the oven for a minute or two until the butter has melted.