Description
This Homemade Italian Herb Bread Rolls recipe yields soft, flavorful bread rolls infused with a blend of Italian herbs and topped with melty shredded Colby and Monterey Jack cheeses. Perfect as a side for any meal or enjoyed on their own, these rolls have a tender crumb and a deliciously cheesy crust achieved through careful kneading, proofing, and baking.
Ingredients
Scale
Dough Ingredients
- 3 cups warm water (709 ml)
- 4 Tbsp dry active yeast (45 grams)
- 1/4 cup granulated sugar (60 grams)
- 1/3 cup oil (78 ml)
- 1 Tbsp salt (20 grams)
- 2 eggs
- 1/3 cup instant mashed potato flakes (optional) (30 grams)
- 7 1/2 cups bread flour (1,140 grams)
Herb and Topping Ingredients
- 1 Tbsp oregano
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese
- Shredded Colby cheese (for topping, about 1 cup)
- Shredded Monterey Jack cheese (for topping, about 1 cup)
Instructions
- Activate Yeast and Mix Dough: In the bowl of a stand mixer, whisk together the dry active yeast and warm water until the yeast is fully dissolved. Add the sugar, oil, salt, eggs, and optional instant mashed potato flakes to the mixture, whisking thoroughly until all ingredients are combined.
- Knead Dough: Gradually add the bread flour to the wet mixture. Using the dough hook attachment on low speed, knead the dough for approximately 6 minutes until it forms a soft, elastic ball. After kneading, allow the dough to rest for 10 minutes to ensure proper hydration.
- Shape Rolls: Transfer the dough onto a floured surface and divide it into four equal portions. Cut each portion in half again to create eight equal pieces. Gently roll each piece into a 12-inch long log, maintaining an even thickness throughout.
- Prepare for Proofing: Lightly spray the tops of the dough logs with water to help the herb mixture adhere. Dredge each roll evenly in the prepared Italian herb seasoning consisting of oregano, garlic powder, dried parsley, and parmesan cheese, coating the tops completely.
- Score and Proof: Arrange the rolls on silicone sub roll mats designed for even baking. Using a sharp blade, make 3-4 shallow slashes along the tops of the rolls to control their expansion during baking. Allow the rolls to proof in a warm place until they have nearly tripled in size, about 1 hour.
- Add Cheese Topping and Bake: Preheat your oven to 375°F (190°C). Once the rolls have proofed, evenly sprinkle shredded Colby and Monterey Jack cheeses over the top of each roll. Bake the rolls for 15-18 minutes or until the crust turns golden and the cheese topping has melted and developed slight browning.
- Cool and Serve: Remove the baked rolls from the oven and let them cool in the silicone molds to retain their shape and texture. After cooling slightly, carefully remove the rolls from the molds and serve warm or at room temperature.
Notes
- The optional instant mashed potato flakes help create a softer and moister crumb texture in the bread.
- Ensure the water is warm but not hot to properly activate the yeast without killing it.
- Use a sharp blade or lame for scoring to achieve clean cuts which help control dough expansion.
- Proofing time may vary depending on your kitchen temperature; the dough should nearly triple in size.
- For a crispier crust, bake on a preheated baking stone or tray if available.
- Store leftovers in an airtight container and reheat to enjoy fresher texture.
