Pillowy-Soft Cheesy Garlic Rolls

This gluten-free cheesy garlic dinner roll recipe creates pillowy-soft rolls stuffed with gooey melted cheese and brushed with luxurious garlic butter. They make an impressive side dish that nobody would guess is gluten-free. The combination of a perfectly textured enriched dough with stretchy cheese and aromatic garlic creates an irresistible treat for any meal.

I first made these rolls for a holiday gathering where several guests had gluten sensitivities. Everyone fought over the last roll and my brother in law even accused me of making a "regular" version just to trick him. These have become our Sunday dinner tradition ever since.

Ingredients

• Psyllium husk provides essential structure for gluten free baking and creates that authentic bread texture
• Tapioca starch creates stretchiness and chew that mimics gluten beautifully
• Millet flour offers a neutral flavor that allows the garlic and cheese to shine
• Xanthan gum acts as a binder that helps these rolls hold their shape
• Low moisture mozzarella gives that perfect cheese pull when the rolls are broken open
• Garlic confit creates a deep mellow garlic flavor without any harshness
• Fresh parsley brightens the garlic butter and adds visual appeal

Step-by-Step Instructions

Prepare the Garlic Confit

Combine peeled garlic cloves with olive oil in a small saucepan. Cook over low heat for about 15 to 20 minutes until the garlic becomes completely soft and tender. This slow cooking process transforms harsh raw garlic into sweet mellow flavor bombs for your butter. Let it cool completely before handling.

Mix the Psyllium Gel

Combine the psyllium husk with warm water and stir thoroughly. Allow it to sit for 30 to 45 seconds until it forms a thick gel. This gel is the secret to creating a workable gluten free dough that will actually rise and maintain its structure. Make sure there are no dry spots in your gel.

Combine the Dry Ingredients

In your stand mixer bowl whisk together all the dry ingredients including tapioca starch millet flour sorghum flour sugar yeast baking powder xanthan gum and salt. This thorough mixing ensures even distribution of the leavening agents which is key for consistent rise.

Form the Dough

Add the psyllium gel warm milk egg and melted butter to the dry ingredients. Knead with the dough hook for 4 to 5 minutes until completely smooth. The dough will be slightly sticky but manageable. Proper kneading develops structure that makes these rolls light and fluffy rather than dense.

Shape the Rolls

Divide dough into 8 equal portions and roll each into a ball. Flatten each ball into a 4½ inch circle on a lightly floured surface. Place cheese mixture in the center and gather the edges upward to form a sealed pouch. Place seam side down in your prepared pan with rolls barely touching.

Proof and Bake

Cover loosely with plastic wrap and let the rolls proof in a warm spot for about 75 to 90 minutes until doubled in size. Brush with egg wash and bake at 350°F for 20 to 25 minutes until golden brown. The rolls will rise further in the oven and develop a beautiful color.

Finish with Garlic Butter

While the rolls are still hot from the oven brush generously with garlic butter made from your confit garlic cloves mixed with softened butter and parsley. The heat from the rolls will help the butter to melt into all the nooks and crannies creating flavor in every bite.

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I absolutely love the moment when someone takes their first bite of these rolls and gets that perfect cheese pull. My daughter now insists we make a double batch whenever we have company because she claims the leftovers make the best breakfast when split and toasted the next morning.

The Flour Blend Science

The combination of tapioca millet and sorghum flours in this recipe isnt random. Each flour plays a vital role in creating the perfect texture. Tapioca provides stretch and bounce millet creates softness and sorghum adds structure. Unlike many gluten free breads that crumble these rolls hold together beautifully thanks to this carefully balanced blend. If you find millet flour difficult to source brown rice flour makes a decent substitute though your rolls may be slightly less fluffy.

Perfect Pairing Suggestions

These cheesy garlic rolls elevate almost any meal but they truly shine alongside hearty soups and stews. The rich buttery rolls are perfect for sopping up flavorful broths. They also complement pasta dishes particularly those with tomato based sauces where the acidity balances the richness of the cheese and butter. For something unexpected try serving them with a simple salad dressed with balsamic vinaigrette the contrasting flavors create a satisfying light meal.

Storage and Reheating Tips

Unlike many gluten free bread products these rolls maintain their texture surprisingly well for up to two days when stored in an airtight container. To reheat single rolls microwave for 15 to 20 seconds which reactivates the melty cheese. For multiple rolls place them in a 300°F oven for about 10 minutes. The rolls will taste almost freshly baked. Avoid refrigerating the rolls as this can make them dry and tough instead freeze completely cooled rolls for up to one month wrapped tightly in plastic and foil.

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Recipe FAQs

→ Can I make these rolls ahead of time?

Yes! You can prepare the dough and shape the rolls, then refrigerate them overnight before the final proof. Allow extra proofing time when coming from the refrigerator. Alternatively, you can fully bake the rolls, store them in an airtight container for 1-2 days, and reheat in the microwave for 15-20 seconds or in a warm oven before serving.

→ What cheese substitutions work well in these rolls?

While the recipe calls for a mix of low-moisture mozzarella and cheddar for optimal meltiness and flavor, you can experiment with other good melting cheeses. Fontina, provolone, Gouda, or Monterey Jack all work beautifully. For extra flavor, add a small amount of Parmesan or Asiago to the cheese mixture.

→ Why is my dough too sticky to work with?

Gluten-free doughs typically have a stickier consistency than wheat-based doughs. If your dough feels unmanageable, refrigerate it for about an hour before shaping. This allows the flours to fully hydrate and the butter to firm up, resulting in a more workable dough. Always use a lightly floured surface and floured hands when shaping.

→ Can I freeze these dinner rolls?

Yes, these rolls freeze exceptionally well. After baking and cooling completely, wrap individual rolls tightly in plastic wrap, then place in a freezer bag for up to 3 months. To reheat, thaw at room temperature, then warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 20-30 seconds until warm and the cheese is melty again.

→ What's the purpose of garlic confit versus using fresh garlic?

Garlic confit (garlic slowly cooked in oil) offers a mellower, sweeter flavor profile than raw garlic, eliminating any harsh bite. The slow cooking process transforms the garlic into a buttery, spreadable consistency perfect for the butter topping. The infused oil also adds depth to the final flavor. If you're short on time, you can substitute 3-4 minced garlic cloves sautéed in butter until fragrant.

→ Is there a dairy-free alternative for this recipe?

Yes, you can adapt this recipe to be dairy-free by substituting plant-based milk for whole milk, dairy-free butter, and vegan cheese alternatives designed for melting. Look for cheese alternatives containing tapioca starch for the best stretchy texture. Note that the texture and flavor profile will differ slightly from the original recipe.