Cheesy Garlic Bread Rolls With Garlic-Parsley Butter and Two Cheeses
By Liam Carter
Prep
15 min
Cook
40 min
Total
55 min
Servings
12
Level
Easy
Rolling the soft dough around garlic-parsley butter and two cheeses creates distinct spirals, while baking in the 9-by-13-inch dish melts the filling through the layers and turns the exterior crusty. These Cheesy Garlic Bread Rolls are savory, cheese-filled rolls with a warm garlic and parsley center, made as twelve individual portions from bread-machine dough.
The bread-machine dough uses water, sugar, salt, olive oil, cornmeal, flour, baking powder, garlic powder, onion powder, and yeast. The ingredients go into the bread machine according to its manufacturer’s settings. Once the machine signals, roll it to an 18-by-10-inch rectangle, the specified size for shaping. Softened salted butter carries minced garlic and chopped parsley over the surface; shredded mozzarella and cheddar form the filling before the dough is rolled jelly-roll style for slicing.
An even butter layer and even cheese scatter help each slice show the same layered swirl. After baking, the recipe’s cues are rolls cooked through and cheese melted, rather than a stated internal temperature. Rushing the shaping can make uneven slices that bake differently, so cut the log into 12 equal pieces before arranging them in the prepared 9-by-13-inch dish.
Serve the rolls warm, as directed. The article mentions them with spaghetti and says leftover rolls were eaten for breakfast; they can be warmed at a later meal to restore the cheese’s melted character, although the source provides no reheating method or timing. They also work as the garlic bread component alongside spaghetti.
Why you'll love this recipe
- The bread-machine dough setting handles mixing and development before shaping, so the recipe moves from a machine beep to a ready-to-roll dough.
- Rolling the dough into the specified rectangle creates a long, even log, which makes it practical to cut twelve similarly sized rolls.
- Softened butter spreads without tearing the dough, carrying minced garlic and parsley across the surface instead of leaving concentrated patches.
- Using both mozzarella and cheddar gives the filling two cheeses, while the stated bake ends when the cheese has visibly melted.
- Baking the rolls together in a prepared 9-by-13-inch dish keeps the shaped portions contained as the layered filling heats.
- Serving warm follows the recipe’s final instruction, when the cheese is melted and the crusty exterior contrasts with the soft interior.
Ingredients
- •1.33 cups water
- •2 teaspoons sugar
- •1.25 teaspoons salt
- •2 tablespoons olive oil
- •2 tablespoons cornmeal
- •3.25 cups flour
- •1 teaspoon baking powder
- •0.25 teaspoon garlic powder
- •0.25 teaspoon onion powder
- •1.5 teaspoons yeast
- •1 cup salted butter (softened, 2 sticks)
- •8 cloves garlic (8-10 cloves, minced)
- •0.25 cup fresh parsley (chopped)
- •3 cups Mozzarella cheese (shredded)
- •3 cups Cheddar cheese (shredded)
- •cooking spray (for spraying the baking dish)
Instructions
- 1
Add the dough ingredients to the bread machine according to the manufacturer’s settings.
- 2
Select the dough setting.
- 3
After the machine beeps, proceed with the rolls.
- 4
Preheat the oven to 350°F.
- 5
Spray a 9×13-inch baking dish with cooking spray and set aside.
- 6
Roll out the dough into an 18×10-inch rectangle.
- 7
Combine the butter, garlic, and parsley in a bowl.
- 8
Use a pastry brush to spread an even layer of the butter mixture over the dough.
- 9
Sprinkle the mozzarella and cheddar cheese over the dough.
- 10
Roll up the dough jelly-roll style.
- 11
Slice the dough into 12 equal slices.
- 12
Place the rolls in the prepared pan.
- 13
Bake for 35 minutes or until the rolls are cooked through and the cheese is melted.
- 14
Serve warm.
FAQ
Nutrition (per serving)
Calories
493
Protein
17g
Fat
34g
Carbs
31g
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