Garlic & Cheese Tear-And-Share Swirls!
Updated: Feb 11
These soft and pillowy swirl-rolls filled with garlic butter and melting cheese will seriously steal the limelight at any dinner party!
Love cinnamon rolls? Love garlic bread? Love cheese? Of course you do - who doesn't?!. Well, you've come to the right place because these garlic and cheese tear and share swirl rolls will make all of your carby, cheesy and garlicky dreams come true. These bad boys are like the love child of your favourite cinnamon roll and a cheesy garlic bread. Honestly - they are to die for!
Not only do they taste AH-MAY-ZING, with beautiful, crusty tops flecked with crispy cheese, and super soft, buttery and pillowy interiors, but they also look fabulous and make for a perfect centre piece at your dinner party! And when I say centre-piece, I literally mean that, because if you choose to make these as your side dish, be prepared to have your main dish completely ignored. This bread is a complete diva and will totally steal the limelight at your table. Bought an expensive, fancy steak to wow your guests? Forget it - they'll only talk about the awesome bread you made.
You have been warned.
I'm Sold! What Do I Need?
This bread is actually super easy and doesn't require any fancy equipment or ingredients. A further plus is that most of the time is spent letting the bread prove, with a hands on time of only about 10 minutes max.
Bread Flour - This is my flour of choice for this recipe. I have used a combination of all purpose flour and bread flour, as well as only all purpose, and whilst both still produce very tasty results and will still give you the WOW factor, bread flour gives the best texture and was an overall winner in my books!
Water - Hydrates the dough and triggers all of the natural chemical processes of bread making!
Instant Yeast - We use 2 tsp in this recipe, for a quick prove. If you are planning to prove your bread for a longer period of time, the amount of yeast can be reduced.
Sugar & Salt - Adds flavour to the dough
Olive Oil - Adds flavour and also helps towards a very soft and tender crumb
Egg Yolk - Enriches the dough to help towards beautifully soft rolls
Grated Cheese - I use a mixture if cheddar and mozzarella
Garlic Butter - You can use pre-made garlic butter as an easier option (I do!) or make your own
Parsley - For a little bit if colour!
8-Inch Round Cake Tin
In a nut-shell...
First the dough it mad by gradually combining all of the ingredients and mixing to form a nice, slightly sticky dough that pulls away from the bowl.
The dough is then given a good relaxing massage (knead) for about 4-5 minutes until smooth and elastic.
The dough is left to rise for 2 hours until doubled in size, then turned out onto a floured surface and rolled into a rectangle.
After slathering on some yummy garlic butter and sprinkling with grated cheese, the dough is rolled up into an even log shape, and then sliced into 7 equally sized rolls.
The rolls are placed neatly in a cake tin greased with more garlic butter, and left to rise for a further 40 minutes before baking for between 25-30 minutes at 190C.
Half way through baking I like to brush with some more garlic butter, sprinkle some more cheese and some chopped parsley!
These are best brought to the table intact as one large round loaf for guests to tear apart at dinner, and are to die for served warm from the oven, with about 5-10 minutes to cool slightly before tucking in!
Sounds pretty easy right? Well that's because it really is! So give it a go next time you have friends or family over for dinner; seriously, everyone will be vying for the last roll!
Garlic & Cheese Tear-And-Share Swirls!
Prep time: 10 mins
Resting: 2hr 40mins
Serves: 7 Rolls
2 tbsp Olive oil
1 tbsp Sugar,
1 Egg yolk
2 tsp Instant yeast
500g Bread flour (you may not require all the flour)
3/4 tsp Salt
100g Softened garlic butter + some melted for brushing
100g Grated cheese + approx. 15 g for sprinkling the tops
Chopped parsley for garnish
In a large bowl, mix together water, sugar, egg yolk, oil and yeast. Add in about 1/4 of the flour and stir together to a paste. Mis in the salt and gradually add the flour bit by bit until you have a slightly sticky dough that pulls away from the bowl and comes together into one mass. The dough may look slightly shaggy but should not be overly wet or too dry. Dependent on the brand of flour you use, and the humidity you are working in, you may not require the full 500g of flour.
Turn out the dough onto a lightly floured surface and knead for 4-5 minutes until the dough forms into a smooth, elastic mass. Pull into a tight ball and place into a well-oiled bowl, cover with cling film and leave in to rise for 2 hours or until doubled in size. TIP: If woking in cool temperatures, turn your oven on to 100C for about 3-4 minutes, then turn off and leave dough in the warm oven to rise.
Once the dough has risen, turn out onto a floured surface, and use a rolling pin to roll out into a rectangle about 1/2 an inch thick. Spread the dough with garlic butter, right to the edges. I use pre-made Lurpack Garlic Butter for this, but you can make your own by mixing softened 1 cup softened salted butter with 2 minced garlic cloves.
Sprinkle the buttered dough liberally with your choice of grated cheese.
Starting from one of the long ends, roll the dough into a swiss-roll style log. Try not to roll too tightly, as it can cause the swirls to push upwards in the oven as they have no room to expand.
Using a sharp serrated knife, slice into 7 equally sized rolls. Try not to apply too much pressure when slicing as this can flatten the rolls - instead, try to rely on the gentle sawing motion of the knife to cut through rather than pushing. If you have extra dough for more rolls, you can always bake these individually on a baking sheet!
Grease an 8 inch cake tin with garlic butter and place the rolls neatly inside. There will be some gaps but these will be filled as the dough expands during the second rise and during baking.
Leave to prove for a further 40 minutes until the rolls have expanded. Meanwhile, preheat the oven to 210C (190C fan).
Bake the proved rolls for 25-30 minutes in the oven until well risen and golden brown on the tops. At about 20 minutes into the bake, I like to brush some more garlic butter on the top, sprinkle with a tad more cheese and some roughly chopped parsley for a bit of colour.
Leave to cool for about 5-10 minutes before removing from the tin and serving whole to the table.