Cheese and Garlic Rolls

1. Activate the Yeast

In a small bowl, dissolve the yeast with 1 teaspoon of sugar in 4 tablespoons of lukewarm water and leave to stand until the yeast is foamy. It takes about 5-10 minutes. If it is not foamy, start with new yeast. While the yeast is activating, measure all the ingredients to ensure even baking.

2. Make the Dough

In a large mixing bowl, combine 500 grams of plain flour and a pinch of salt. Make a well in the centre of the flour mixture and pour in 50 millilitres of olive oil and 200 millilitres of milk. Add 1 egg, and using a fork or a whisk, briefly whisk the liquid ingredients. Add the activated yeast to the flour mixture. Knead with the dough hook of the electric mixer for 5-7 minutes.

Transfer the dough to a lightly oiled bowl, cover it with a tea towel, and let it rise in a warm place for about an hour, or until it doubles in size.

3. Prepare the Pine Nuts and Garlic

Heat a dry frying pan over low heat. Add 25 grams of pine nuts and roast them, stirring frequently, until they are golden brown and fragrant. Be careful not to burn them, as they can go from perfectly roasted to burnt very quickly. Roasting the pine nuts takes only about 3 minutes. Set the roasted pine nuts aside to cool.

Using the same frying pan, add 1 tablespoon of olive oil and heat over low heat, then sauté 3 minced garlic cloves. Once sautéed, set it aside to cool, too.

4. Make the Filling

In a mixing bowl, combine 50 millilitres of olive oil, 200 grams of grated Mozzarella cheese, 50 grams of grated Parmesan cheese, a chopped bunch of fresh parsley, the roasted pine nuts, and the sautéed garlic cloves.

Season with 1 teaspoon of salt, ground black pepper to taste, and a pinch of nutmeg. Mix the ingredients until well combined.

5. Assemble the Rolls

Once the dough has risen, transfer it to a lightly floured surface. Roll it out into a rectangle about 1 cm (0.4”) thick. Spread the cheese and garlic filling evenly over the dough, leaving a small border around the edges. Roll up the dough tightly from one long side to the other to form a log. Cut the log into 12 equal slices and place them in a greased baking dish or on a baking tray lined with parchment paper.

Cover the rolls with a tea towel and let them rest for another 30 minutes.

6. Bake the Rolls

Preheat the oven to 180°C (350°F) and adjust the rack to the middle position of the oven.

Once the oven has reached the desired temperature, brush the rolls with olive oil. Apply a thin layer of olive oil, just enough to give it a slight shine. Bake in the preheated oven for approximately 20-25 minutes, or until the rolls turn golden brown.

7. Serve

Let the Cheese and Garlic Rolls cool slightly, then garnish with additional chopped parsley, if desired. The rolls are best enjoyed warm.

Tips for Perfect Cheese and Garlic Rolls

Kneading the Dough: Knead the dough until it is smooth and elastic. This usually takes about 8-10 minutes by hand, or 5-7 minutes with a dough hook on a stand mixer. Proper kneading develops the gluten and gives the rolls their characteristic soft and chewy texture.

Rising Time: Let the dough rise until it has doubled in volume. This may take approximately 1 hour, but the exact time may vary depending on room temperature. The dough should stand in a warm, draft-free place.

Cutting the Rolls: Using a sharp knife or dental floss, cut the rolls cleanly without squishing them. Dental floss is particularly suitable for clean cuts.

Storage Suggestion

To store and keep your savoury Cheese and Garlic Rolls fresh, follow these steps:

At Room Temperature: If you plan to eat the rolls within 1-2 days, store them in an airtight container at room temperature. Ensure the container is tightly closed, so the rolls stay soft and don’t dry out.

In the Freezer: For longer storage of up to 3 months, allow the rolls to cool completely after baking. Wrap each roll individually in cling film or aluminium foil to prevent freezer burn. Place the wrapped rolls in a large, airtight freezer bag or container. To reheat the frozen rolls, place them on a baking tray, and reheat them in the oven at 160°C (320°F) for about 15 minutes.

Avoid Refrigeration: Storing bread in the refrigerator can cause it to dry out quickly. It is better to store the Cheese and Garlic Rolls at room temperature for a short time or freeze them for longer storage.

Variations

Sun-Dried Tomatoes: For a tangy taste, chop sun-dried tomatoes and mix into the cheese and garlic filling.

Black or Green Olives: Add chopped olives to create a salty contrast to the cheese and garlic filling.

Caramelized Onions: Add a layer of caramelized onions for a sweet and savoury flavour that pairs beautifully with cheese.

Related Recipes

Looking for more savoury breakfast options? Try the following recipes:

Onion Cheese Flatbread

Braided Bread with Ajvar

Cheese Bread

Want to satisfy your sweet tooth? Check out these recipes:

Apple Cinnamon Rolls

Peach Rolls

Plum Cinnamon Rolls

Conclusion

These savoury Cheese and Garlic Rolls are more than just a treat — they combine the best of indulgence and warmth. The combination of cheese, fresh parsley and toasted pine nuts creates a flavour that is both comforting and satisfying. Serve them as a savoury side dish or as a snack and enjoy the compliments of friends and family, who will love every bite.