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fluffy cheesy garlic rolls 🤍 recipe: ingredients 1 cup warm water (240 g)(110•F) 2 1/4 tsp active dry yeast (7 g)( or 1 packet ) 2 tbsp granulated sugar (25 g) ¼ cup melted butter (57 g) 1 room temperature egg 3–3¼ cups bread flour (360–390 g) ½ tsp garlic powder (2 g) ½ tsp dried oregano (1 g) ½ tsp dried basil (1 g) ½ tsp dried parsley (1 g) ¼ tsp onion powder (1 g) 1 tsp salt (6 g) filling: ¾ cup softened butter (170 g) 8–10 garlic cloves, minced 1 tsp dried parsley ¼ tsp dried basil ¼ tsp dried oregano 1 tsp italian seasoning cheese: 8 oz pepper jack, shredded (227 g) 4 oz muenster, shredded (113 g) instructions: in a large bowl, mix the warm water, yeast, and sugar and let sit for 5–10 minutes until foamy. ( i put plastic wrap over top to trap the heat ) add the egg and melted butter and mix to combine. add about 2 cups of flour along with all the spices and salt, mixing until incorporated. gradually add the remaining flour until the dough comes together and feels tacky but not sticky. transfer the dough to the counter and knead, adding only small amounts of flour if needed. once the dough no longer sticks to your hands, lightly oil your hands and continue kneading until smooth and elastic. ( i use avocado oil ) place the dough into a lightly oiled bowl, cover with plastic wrap and a towel, and let rise in a warm spot until doubled in size, ( ab an hour ). while the dough rises, mix the softened butter, garlic, parsley, basil, and oregano for the filling. reserve about 3 tbsp to brush on top after baking. once risen, roll the dough out into a large rectangle. spread the garlic butter evenly over the surface and sprinkle with the shredded cheeses. cut the dough into strips and roll it up, place in a lined baking dish. cover loosely and let rise again for 15–20 minutes. bake at 350°f for 25-30 minutes until golden and cooked through. brush the tops with the reserved garlic butter while warm. ( the amount of rolls you put in a pan will make the bake time vary ) #cheese #garlicrolls #Recipe #bread #garlicbread

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