Cheesy Garlic Dinner Rolls (Printable Version)
Pillowy-soft rolls stuffed with stretchy cheese and brushed with garlic butter - a showstopping side dish everyone will love!
# Everything You’ll Need:
→ Garlic Confit
01 -
7-8 garlic cloves, peeled
02 -
100g olive oil (or enough to cover garlic cloves)
→ Enriched Dough
03 -
15g whole psyllium husk
04 -
180g warm water
05 -
160g tapioca starch
06 -
135g millet flour, plus extra for dusting
07 -
25g sorghum flour
08 -
25g caster or granulated sugar
09 -
6g instant yeast
10 -
6g baking powder
11 -
5g xanthan gum
12 -
5g salt
13 -
100g warm whole milk
14 -
1 large egg, room temperature
15 -
35g unsalted butter, melted
→ Assembly
16 -
100g coarsely grated low-moisture mozzarella cheese
17 -
50g coarsely grated cheddar cheese
18 -
1 large egg, whisked (for egg wash)
→ Garlic Butter
19 -
7-8 garlic cloves from garlic confit
20 -
55g unsalted butter, softened
21 -
1-2 tablespoons finely chopped fresh parsley
22 -
Salt and pepper to taste
# Steps to Cook:
01 -
Add garlic cloves and olive oil to a small saucepan, ensuring oil covers the cloves completely. Cook over low heat for 15-20 minutes until garlic is tender enough for a fork to easily pass through. Allow to cool before using.
02 -
Preheat oven to 150°C. Place garlic cloves and olive oil in a small oven-safe ramekin, ensuring oil covers the cloves. Bake for about 45 minutes until garlic is fork-tender. Cool before using.
03 -
Mix psyllium husk with warm water in a bowl. Wait 30-45 seconds until it forms a gel.
04 -
In a stand mixer bowl, whisk together tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt.
05 -
Create a well in the dry ingredients and add psyllium gel, warm milk, egg, and melted butter. Knead until smooth, then continue kneading for 4-5 minutes in a stand mixer (or 6-8 minutes by hand). The dough will be slightly sticky.
06 -
Lightly butter a 25cm skillet or round baking pan.
07 -
Divide dough into 8 equal portions (about 94g each). Shape each portion into a ball, then roll out to approximately 11-12cm circles about 6mm thick.
08 -
Combine grated mozzarella and cheddar cheese. Place about 2 heaped tablespoons of cheese mixture in the center of each dough circle.
09 -
Gather the edges of each dough circle toward the center, pinching them together to form a sealed pouch. Turn seam-side down and rotate to fully seal.
10 -
Arrange the cheese-filled rolls in the prepared pan, allowing them to just touch. Cover lightly with plastic wrap and proof in a warm place for 1 hour 15 minutes to 1 hour 30 minutes, until doubled in size.
11 -
Preheat oven to 180°C. Brush the proofed rolls with egg wash and bake for 20-25 minutes until golden brown.
12 -
While rolls are baking, mash the tender garlic confit cloves with a fork. Mix with softened butter, chopped parsley, salt, and pepper until well combined.
13 -
As soon as the rolls come out of the oven, brush them generously with melted garlic butter. Serve hot while cheese is still gooey and stretchy.
# Extra Suggestions:
01 -
If making a larger quantity of garlic confit, transfer to a sterilized jar once cooled and store in the refrigerator for up to two weeks. Never store garlic confit at room temperature.
02 -
For a less sticky dough, refrigerate for 1 hour before shaping, which helps the flours properly hydrate and firms up the butter.
03 -
If your kitchen is cold, proof the rolls in a lukewarm oven (around 26°C) with a cup of hot water to maintain humidity.
04 -
Unlike many gluten-free breads, these rolls are best served hot or warm without waiting for them to cool.