Cheesy Garlic Mozzarella Swirl Rolls
User Reviews
5
Cheesy Garlic Mozzarella Swirl Rolls
Description
Cheesy Garlic Mozzarella Swirl Rolls start with a yeast dough made from warm water, sugar, salt, vegetable oil, egg yolk, and flour, kneaded until smooth and allowed to rise. The filling blends softened butter with garlic bread seasoning and shredded mozzarella, spreading a savory, cheesy layer on the dough. After rolling the dough into a rectangle and spreading the flavored butter and cheese, the dough is shaped into rolls. Baking creates a tender crumb with pockets of melted mozzarella and a noticeable garlic-herb taste from the seasoning mixture.
The garlic bread seasoning adds a distinctive herb and cheese note, and using mozzarella gives the rolls a stretchy, melty texture inside. These rolls can be served warm to best enjoy the cheese's gooey quality and make a practical accompaniment to soups, salads, or pasta dishes.
Notes include a homemade garlic bread seasoning blend with Parmesan and herbs that can be stored in the fridge for up to two months and used beyond the recipe. The dough's hydration is adjusted with flour to achieve a slightly sticky but manageable consistency. Careful dough kneading and proofing support a tender rise and texture.
Ingredients
Roll dough
- 1 Tablespoon active dry yeast
- 1 1/2 cups water warm
- 1 1/2 Tablespoons granulated sugar
- 1 teaspoon table salt
- 3 Tablespoons vegetable oil
- 1 egg yolk
- 4-5 cups all-purpose flour
Cheesy garlic filling
- 1/2 cup butter softened, salted
- 1 1/2 Tablespoons garlic bread seasoning
- 1 1/2 cups mozzarella cheese shredded
Instructions
- In a large bowl, combine the yeast, warm water, and sugar and allow to proof for 10 minutes or until foamy. Add the salt, vegetable oil, and egg yolk and stir to combine. Add in 3 cups of the flour and mix well, then add enough remaining flour, half a cup at a time, to make a soft dough that barely sticks to your finger (I'm usually right around the 4 1/2 cup mark but you might need a little more or a little less). Knead the dough using a dough hook attachment on a standing mixer or by hand for 3-4 minutes, or until satiny and smooth. Shape the dough into a ball and place in a lightly oiled ball, cover lightly with plastic wrap, and allow to rise for 1 hour.
- While the dough is rising, combine the softened butter and garlic bread seasoning in a small bowl and stir together. Set aside. Prepare a muffin pan by spraying each cup with cooking spray.
- When the dough is fully risen, turn it out onto a lightly floured surface and roll into an 6x18-inch rectangle. Spread the garlic butter over the dough, all the way to the edges, and then sprinkle the mozzarella cheese evenly over the butter.
- Working from the long edge, roll up the dough tightly just like you would with cinnamon rolls, pinching the edges when done. Using a long piece of thread or dental floss, cut the rolled dough into 12 equal slices by sliding the thread under the roll, pulling both ends of the string up and crossing them over each other, then pulling tight to create the slice. Place each sliced roll into the individual cups of a prepared muffin pan (mine often seem too big for each muffin cup but I just squish them in as best I can - the pan is just meant to help give some shape to the muffins instead of baking them with their sides touching like cinnamon rolls in a rectangular baking dish) and cover with a clean cloth. Preheat oven to 350 degrees. and allow the rolls to rise while the oven is heating.
- Once the oven reaches 350°F, bake the rolls for 18-22 minutes. Check the rolls during the last 10 minutes of baking to see whether the cheese is getting too brown. If so, just loosely place a sheet of aluminum foil over the rolls to prevent the cheese from burning.
- Once the rolls are cooked through and no longer doughy in the center, remove them from the oven and serve warm.
Notes
- Prepare garlic bread seasoning ahead, storing unused portions in an airtight container refrigerated for up to 2 months.
- Adjust flour quantity when kneading the dough to achieve a soft dough that barely sticks to the finger.
- Ensure the dough is well risen before rolling out to develop the intended texture in the finished rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 353mg | 15% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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