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Cheesy garlic bread swirls

I don’t make rolls as part of my dinner plans very often, because I only like one starchy thing in my meal. And dinner is sometimes the only time I can get in my veggies, so usually I go for healthy sides. But I wanted to make mushroom soup, and that’s healthy and has a lot of vegetables. Right? So I can justify making these rolls. I halved the recipe and made 6 rolls. I let them rise for about 45 minutes after putting them in the muffin tins, and they were huge! I was really surprised how much bigger mine were than the pictures on Our Best Bites. I made the garlic butter with 3 tbsp butter and 1/4 of the garlic bread seasoning. I didn’t use all of the mix on the rolls, and I thought the seasonings were almost a little too strong, haha. Nothing offensive though. Some of the cheese leaked out of the bottom of the rolls, so maybe I’ll manipulate and shape them a little better so that doesn’t happen. I’ll also try and roll them tighter to get a better swirl. But those changes are purely asthetic, the taste and texture was perfect.

The original recipe said to cover them after about 10 minutes, but I liked the brown tops on mine.

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.

l 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. (I baked mine for 23 because they were huge!)

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