Monday, January 23, 2012

Cheesy Garlic Rolls

Last month we went to New York City to watch a game at Madison Square Garden and experience NYC during the Christmas season (which is really, really busy).  I, of course, had to look up good places to eat...specifically, good pizza places. We found one not far from Madison Square Garden, and, after the game, we headed there with some friends for lunch.  Even thought it was close to 3 pm, the place was packed and took at least 30 minutes to get a table.  Usually I'm not big into appetizers but we were so hungry that we jumped at the chance to order some garlic mozzarella rolls.  And they were amazing. The pizza was really good, too, but those rolls were by far the best thing we ate that weekend.  When we came home, I knew I was going to have to try to make some kind of version at home.

These garlic mozzarella rolls are my attempt to recreate those delicious rolls. Basically, they are rolled like a cinnamon roll but have a cheesy, garlicky, buttery inside. And I love the dough! It came out beautifully light and airy.  I'm also excited to try to make mini versions of these for appetizers. We've been reheating these rolls all week as an appetizer or snack and inhaling enjoying them each and every time.  I highly recommend them, especially dipped in marinara sauce!

Cheesy Garlic Rolls
Taken from: The Farm Girl Recipes
Makes 12-16 rolls
  • 1 tablespoon yeast
  • 1 1/2 cups warm water
  • 1 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 4  - 5 1/2 cups flour (I used 4 cups: 2 c. all-purpose and 2 c. white whole wheat)
  • 3 tablespoons vegetable oil
  • 1 egg yolk
  • 1/4 cup (1/2 a stick) butter, softened
  • 1/4 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried marjoram (I omitted)
  • 1/4 teaspoon dried parsley
  • 1 - 1 1/2 cups mozzarella cheese, shredded (I use part-skim)
  • 4 cloves garlic, minced
  1. Combine yeast, water, and sugar in large mixing bowl and allow to stand until bubbly. Add salt, vegetable oil, and egg yolk 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 or sides of your mixing bowl. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise at least 1 hour in a warm place. (For a warm place, I preheat my oven to 170 degrees while mixing the ingredients together; once the oven preheats, I turn it off. I set the bowl in the warm oven and let it rise.)
  2. While dough is rising, combine butter, salt, garlic powder and dried spices. Set aside.
  3. Roll your dough into a rectangle that's about 18-20 inches by 6 inches. (A hint from the original recipe was to spray the counter or silpat mat with non-stick cooking spray instead of flour because it keeps the dough very supple and soft without adding additional flour.)  Smear garlic butter over the entire surface of the dough. Sprinkle surface with minced garlic and then cheese.
  4. Starting at the short side, roll dough up jelly roll style (like you do for cinnamon rolls).  Cut each slice into equal size pieces using a sharp knife (you could also use thread or dental floss).  Place each slice in a greased muffin tin or a greased 9 x 13 baking dish. (I used the baking dish because I got 15 rolls out of the dough.)  Preheat oven to 350 degrees and let muffins rise for 20-30 minutes while your oven is preheating.  
  5. Bake for 18-22 minutes.  If your rolls are getting too brown on top you can cover them with a sheet of tin foil during the last few minutes of baking so the cheese doesn't burn.  Remove and eat while warm.  (To reheat, preheat the oven to 350.  Place the rolls on a baking sheet covered in aluminum foil and heat for 5-7 minutes until warm to the touch.)


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