Okay, so have you ever just had those moments of epiphany, when you’re just sitting there and some perfectly-formed idea pops into your brain? For days, I had been mulling things over–French bread dough…garlic butter…cheese–but I just could NOT figure out the logistics of it all. And then one day, it just came to me and I couldn’t make them fast enough. And they were even better than I imagined.
Don’t get me wrong, this is no health snack–I mean, we’re talking butter AND cheese here (my dietitian friend Emily should probably just avert her eyes now). But oh. My. Gosh. these are so good. And one perk is that one is pretty much enough, so all you have to do is find enough people to help you eat them so you don’t have any leftovers and it’s not TOO bad of a nutritional train wreck!
Cheesy Garlic Bread Swirls
Recipe by Our Best Bites
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Now…here’s a little trick I’ve been using a lot lately. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!
Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
You’re going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so–once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don’t need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It’s okay, though, because the insides are still all ooey-gooey.
Pull these out of the oven and eat ’em up ASAP! If you want to try and counteract the butter/cheese/white flour combo, pair these up with Italian Turkey Soup or dip ’em in some luscious, veggie-filled pasta sauce.
Recipe by Our Best Bites
Ingredients:Â
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese
Instructions:
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
Now…here’s a little trick I’ve been using a lot lately. I really, really hate cleaning up flour on my work surface after I’ve been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won’t stick and clean-up is super easy!
Anyway, roll your rough into a rectangle that’s about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.
Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I’m saying makes no sense, check out the orange roll recipe to see what I’m talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.
When the oven is ready, bake for 18-22 minutes.
Questions & Reviews
Hi, the link for the garlic bread seasoning is broken. I will look for it, but wanted to let you know.
We love these! One of my go to recipes. Just a reminder to add the flour slowly and sparingly. Last time I made them, I only needed about 3 1/2 cups flour.
Y’all should be ashamed of yourselves. These are so dadgum good I feel like they ruined my life. 🙂 Seriously tho… Everything I’ve ever made of yours is hands-down-drop-dead-good, but these… These make me want to slap my momma. And my neighbor’s momma. And her momma. They make me feel like maybe there’s a hope for our future and that maybe, just maybe, everything is gonna be okay.
-your biggest, and only getting bigger, thanks to these terribly wonderful rolls, fan… Faith <3
Oh dear! I am making these, but I am on a time-line. How long is the second rise? (after placed in muffin tin while oven pre-heats…) Thank you for your help. I am googling other recipes to see…I am sure it is around the same time, right? Holy floured covered keyboard!!
Just long enough for the oven to heat up–if you let them rise too long, they’ll kind of explode, haha! 🙂
Made these tonight and cut a LOT of the fat out–used only 1 T. oil instead of 3, used about half the shredded cheese, halved the garlic bread seasoning, and maybe 1/4 of the butter (it still seemed like a LOT). I rolled them the wrong way, so they were hideously fat but still very tasty (I don’t care for greasy, rich stuff like this, so my variation was just the ticket with some tomato soup and a salad). Next time I’ll make it into 18 or 24–at 220 calories apiece even with the adjusted ingredients! I’ll definitely make the seasoning again–it was awesome–maybe for a chicken Parm coating!
oh wow!!! These were SO good! All of us were kind of dying over them with our spaghetti tonight. I cut the butter in half and the garlic seasoning, and it still tastes fabulous, with a little bit less fat. That made me feel better when I ate three of them:) Love!
Nope! dont try making these in a mini pan… just made these… they are HUGE! i made 24.
hey all! wondering if these could be made in mini muffin tins…
Hello again–
When I looked more closely, I noticed a few small differences between your recipe and the one I have.
Hello—
I’m wondering if you are claiming this recipe as your own. I have the exact same recipe in a cookbook of mine—it seems hard to believe the recipe could be created in exact duplicate form as a coincidence.
When do you use the egg whites?
The recipe only uses the yolk, Bonny. Cook up the white for breakfast!
Thanks for sharing this recipe! It was so good! I also shared it on my blog as well, I thought I’d let you know: http://brittsapron.blogspot.com/2012/05/cheesy-garlic-bread-swirls.html
Love these…so great.
Yep! And you could always pop them in the oven for a few minutes so they’re warm and melty all over again before you serve them. 🙂
These look amazing! I’m wondering if they are still good hours later? I’m thinking about making them for Thanksgiving but will not be able to serve them straight out the oven. Do you know? Thanks!
This was really good as a bread stick! I needed a bread stick for a party and this turned out great! Thanks 🙂
Loved these, they were perfect!! Made them just he way you said and will definitely make them again!
these are great! I changed up the order of ingredients in the dough to work in my bread machine, and then made the whole recipe of garlic bread seasoning, added that to the stick of butter, but then only used half of the butter/seasoning spread. So, lots of flavor, less butter. Also, I used an Italian mixture of cheeses, and not a lot. Baked them in an 8 x 11 dish. Despite all of that, these turned out just lovely, and my whole family loved them! Thanks for the recipe!
Just got your cookbook for Mother’s Day, and this was the first recipe I tried. They seemed too big to fit in muffin tins; so I baked them in a pan like regular cinnamon rolls. Everyone LOVED them! My seven year old son begged me to make these for dinner every night. Can’t wait to try more recipes. Thanks!
These rolls are so good. I’ve made them twice now and everyone says that they are their favorite things ever!
OMG!! These rolls are HEAVEN! I fixed them to go with lasagna for Bunco and they were so good. I also love, love, love the way they bake up when you make them in the muffin tins! Great recipe…YUM!!
I made a double batch and after reading the comments, cut them a little thinner so I cooked them a shorter amount of time. I can’t wait to take them to pot luck tomorrow with speghetti & meatballs (if I don’t eat them all tonight).
Can I just say this recipe is AWESOME OH MY!!!! I made these last week to go with meat balls and spaghetti and let me say my guests LOVED them!!!!! It will be made again and again…. Well when company comes or I will be wearing them on my backside!!!
Nancy
I’m making these today and can’t wait to taste them!
One question – they only have to raise the second time until the oven is ready? Or do they need to double in size?
Thanks 🙂
Allison–yeah, just until the oven is ready. If they rise too much, they’ll pop out of the tins and the cheese will ooze out everywhere. 🙂
I think I just answered my question . . . I put them in when the oven was ready and they are raising just fine in the oven! They are huge! Would it be possible to make 18 rolls instead of 12 with this recipe?
Yep, you could make 18! 🙂 I just made it 12 because it’s annoying to do 2 pans, you know?
I made these last night and they were AMAZING. I had company over and my husband made the comment that I better not make these unless we have company because we will end up being 600 pounds! Needless to say that there were none left. I did bake mine in a metal 9×13 instead of the muffin pan, cause I don’t like how the muffin pan makes the bottom of the rolls harder. The 9×13 pan helped with that. But overall I am so excited to get the book (it should be here this week!) I will be trying more recipes soon! Thanks!!!