The other day I was sick with a flu, but hungry for some homemade comfort food bread, fresh out of the oven like my Mom would make while we were Amish-Mennonite. I didn’t have the energy to follow a recipe. My brain was tired, I was still weak from the flu and the baby was fussy with sickness as well. I threw some ingredients into a bowl for bread, kind of hoping and praying they would turn out. Wouldn’t you know, the rolls turned out to be the best tasting and textured rolls I have had in a long time!! So, while I may not be able to completely replicate those OG garlic and herb rolls since I didn’t follow a recipe, I did write down the ingredients and retested them yesterday. They were so delicious the second time around that I decided they deserved to be shared.
If you are in need of some comfort food, do try these rolls and check the list below the recipe card for some of my favorite bread recipes (if you love Amish bread, most of my bread recipes are based off of or are authentic Amish bread recipes).
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Garlic & Herb Cheddar Rolls
Ingredients
- 1/2 cup warm milk around 100-110°(F).
- 1 cup warm water also 100-110°
- 2 teaspoons active dry yeast level
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon garlic powder can adjust to taste
- 1 tablespoon Italian seasoning
- 1 cup shredded cheddar cheese
- 3 cups all-purpose flour add as needed.
Toppings: (optional)
- Butter
- Fresh parsley, rosemary or thyme
- Garlic powder to taste
Instructions
Preheat oven to 350°
- In a large bowl or the bowl of your stand mixer, combine the active dry yeast with warm water and milk (temperatures should be between 100-110°) allow to bloom for 10 minutes.
- Add garlic powder, Italian seasoning, olive oil and shredded cheddar cheese, then whisk all together until combined.
- Transfer the bowl to the stand mixer and add flour, one cup at a time, mixing well between each addition (you can also do the kneading by hand). Add the last cup of flour sparingly, until you have a dough that is soft and somewhat sticky, but easy to scrape from the bowl or your fingers. You can add more flour if needed.
- Shape the dough into a ball, then allow to rest for one hour until doubled in size. After one hour, shape the dough into 18 balls, then place the dough balls onto a greased or parchment lined half baking sheet (13 by 18-inch). Allow the dough to rest for an additional 30-40 minutes until doubled. *see note. Preheat oven during last prove.
- Once the rolls have doubled in size, bake them for 25-30 minutes until golden on the tops and bottom. To keep the rolls nice and soft, do not overbake. Remove the rolls from the oven and brush the tops with butter and additional herbs or seasoning if desired. Enjoy!
Notes
Additional Bread Recipes you may enjoy:
- Amish honey bread
- Whole wheat homemade bread
- Amish 60-minute dinner rolls
- Amish honey oatmeal rolls
- Amish soft pretzels
- Soft and chewy sourdough Na-an
- Copycat Olive Garden Breadsticks
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Ingredients needed for these Garlic and Cheddar Herb Rolls: Milk, olive oil, cheddar cheese, active dry yeast, all purpose flour, sugar, salt, garlic powder, Italian seasoning and water.
Notes on Ingredients:
Can Instant Yeast be used instead of Active Dry Yeast?
Yes, you can use Instant yeast in this recipe. The dough may rise faster than listed in the recipe card, so keep an eye on the dough and shape or bake it as soon as it has doubled nicely.
Can other oils be used instead of olive oil?
Olive oil makes dough and cakes very nice and soft. But, in a pinch you can substitute vegetable oil or other types of oil into this bread dough. The texture may be slightly different but should not affect the taste.
Why All-Purpose flour instead of bread flour?
All purpose flour has less protein content in it than bread flour and produces a tighter textured crumb than bread made with bread flour. Breads and rolls made with bread dough will be a little chewier than those made with All-purpose flour. I have noticed that bread doughs made with All-purpose flour (and only enough flour to form a ball that is still somewhat sticky) will make a nice and soft textured bread. So, while I recommend bread flour in recipes like Mom’s Amish honey bread or Sourdough discard pizza crust, I do recommend trying All-purpose flour for dinner rolls if you like them to be soft vs. chewy.
Steps 1-2: Dissolve the yeast in mixture of warm water and milk, then allow to rise for 10 minutes. Add olive oil, seasonings and cheddar cheese, then mix again to combine.
Step 3: Transfer the bowl to a stand mixer (optional). Add flour, one cup or half cup at a time and mix well between each addition. Add the last cup of flour sparingly until the dough reaches a slightly sticky but shapeable consistency.
Step 4: Place the balls of dough onto a parchment lined half baking sheet (13 by 18-inch), allowing several inches of space between. Allow the rolls to rest for an additional 30-40 minutes until doubled in size. Preheat oven to 350° during last prove.
Step 5: Bake the garlic herb and cheese rolls in the preheated oven for 25-30 minutes until golden on the tops and bottoms. Brush butter on top of the warm rolls and additional herbs or garlic powder if desired. Enjoy!
How to turn these savory rolls into hamburger buns:
Shaping hamburger buns is slightly different from shaping dinner rolls. Allow your dough to prove for an hour, then roll the dough into a rectangular shape. Cut around 12 squares of dough from the rectangle (shapes and sizes can be estimated a bit). Shape each square into a round, but somewhat flat shape about 1/4 inch thick. Cover the dough and allow them to rest for 30-40 minutes until doubled (while rising the dough should puff back up into an oval shape). Bake until golden, then enjoy with your favorite burgers or sloppy joes!
Storage notes:
Leftover rolls can be placed into sealable plastic bags and frozen for several months or kept at room temperature for several days. I like to place the leftover dinner rolls onto a plate, cover them with foil and warm them up at the warm setting on my oven for about 10-20 minutes before serving them again. Tastes just like fresh out of the oven. Or almost as good, because who am I kidding, fresh is best!
Feel free to pin this recipe for later (pin button in the recipe card). I would love to see a photo of your creation with these rolls on Instagram as well! Be sure to tag me to show off your own version of these savory rolls. Thank you for your support!
