These cheese rolls are filled with herbs, garlic and three types of cheese. They're soft, fluffy and oozy. Perfect straight from the pan.
Go on, dive right in. I won't blame you.
These rolls are soft and fluffy with a slightly crunchy, garlicky top. The dough is infused with mixed herbs and then the rolls are slathered in garlic butter and covered in cheese before being baked in the oven.
They're so easy and sooooo good.
Garlic and Herb Cheese Rolls
As with any bread, you'll need to give these skillet rolls some time on their own.
They need 'me time'. They need a bit of mixing, a bit of kneading and then to be left alone to rise. Then they want to be rolled into balls, nestled into the skillet and tucked into a blanket of cheese before being left alone again.
This is important - you want that second rise to get them as light as clouds.
Clouds of cheese, herbs and garlic. The best kind of clouds.
How to make Garlic and Herb Cheese Rolls
1: Add the flour, yeast, salt, sugar and herbs to a large bowl, then make a well in the centre and add the warm water and oil and stir well.
2: Tip onto a lightly floured surface and knead for 7 minutes (or use a stand mixer to knead)
3: Form into a ball and leave to rise for 1 hour.
4: Cut the dough into 12 equal sized pieces, roll into balls and place into a greased skillet (ovenproof frying pan, or even a baking tray or casserole dish)
5: Tuck the cheese round the balls then leave to rise for 30 minutes.
6: Brush the dough with melted garlic butter, then bake for 25 minutes.
Check out my other skillet dishes:
Vegetarian Sausage Skillet Pizza
Skillet Cornbread with Manuka Honey and Cinnamon Butter
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Garlic and Herb Cheese Rolls
- 500 g (4cups) strong white bread flour plus extra for dusting
- 7 g (one sachet) fast-action dry yeast
- 3 tsp dried mixed herbs (oregano, thyme, basil etc...)
- 2 tsp salt
- 1 tsp caster sugar
- 325 ml (1 ⅓ cups) water lukewarm
- 3 tbsp olive oil
- Extra flour for dusting
- 125 g (1 cup) mozzarella torn into small pieces
- 50 g (1/2 cup) cheddar grated
- 25 g (1/4 cup) parmesan grated (vegetarian if necessary)
For the garlic butter
- 2 tbsp butter
- 2 cloves garlic crushed
- 2 tsp dried mixed herbs
- Place the flour into a large bowl. Add the yeast and salt on either side (don’t let the yeast and salt touch at this stage as the salt could kill the yeast), and add the herbs and sugar.
- Make a well in the centre and pour in the warm water and oil, then stir to mix (it’s fine for the yeast and salt to touch now).
- Tip the dough onto a lightly floured surface and knead for 7 minutes or until smooth and elastic.
- Form the dough into a ball,then place it into a very lightly oiled bowl. Cover with a tea towel and leave it in a warm place to rise for an hour until doubled in size.
- Preheat the oven to 175C/350F. Lightly grease an ovenproof skillet (aka ovenproof frying pan) with oil.
- Knock the dough back by kneading it for 2 minutes. Cut the dough into 12 equal-sized pieces. Roll each piece into a ball, then place into the skillet.
- Tuck the three types of cheese into the gaps around the rolls.
- Cover with a tea towel and leave in a warm place to prove for 30 minutes.
- When the rolls have proved again, melt the butter with the garlic and herbs in a pan, then brush the tops of the proved rolls. Place the skillet in the oven and bake for 25 minutes or until golden.