I made these dinner rolls for the first time to go with steak dinner tonight. It’s a variation of basic sweet dough. The rolls are very soft and the flavor is subtle even though I added in 5 tablespoons of cheese and 2 big cloves of garlic. For some green touch I also added in some green onion. The rolls are big because I realized during 2nd proofing that I made 6 pieces rather than 9 pcs 🙂 Other than the look the rolls come out pretty good and will make it again, maybe with different variation like nam yee+ five spice+green onion, or nutella for a sweet version.
Cheese & Garlic Dinner Rolls Recipe (makes 9 rolls)
2 1/4 cups bread flour
1/2 tsp salt
1 1/2 tbsp milk powder
3 tbsp sugar
1 tsp dry yeast
2 cloves minced garlic
5 tbsp grated asiago cheese
125 -150 ml warm water
2 tbsp butter
Optional: chopped green onions
dash of salt and black pepper
shredded cheese for garnish on top
Methods (using a stand mixer):
- In the mixing bowl mix well the first 7 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test.
- Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size. (To speed up the resting time a little I let the bowl sit on a moist hot towel)
- Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 3 equal portions. (If you’re not using optional stuff listed on the top, divide the dough into 9 equal small rolls and rest them in a greased square pan for 45 minutes before baking).
- Take 1 portion and roll it out, sprinkle some green onions, ground black pepper and salt on top. Roll the dough up like a swiss roll. Pinch to seal the edge. Then cut into 3 equal small rolls, with cut side facing up and put on a square baking pan. Repeat this step with the other 2 portions. Leave a little space among the rolls as they will expand during 2nd proofing and baking.
- Cover the rolls and proof again for 45 minutes (again, I used moist hot towels underneath the pan to speed up proofing time). Sprinkle some cheese on the top and baked in preheated 350°F oven for 20-25 minutes, turning half way until golden brown. Brush top with melted butter and serve hot.