Description
These Homemade Italian Herb Bread Rolls are soft, flavorful, and topped with a delicious blend of Italian herbs and melted cheeses. Perfect for serving as dinner rolls or alongside soups and salads, they offer a delightful combination of aromatic herbs and cheesy goodness baked into fluffy, golden rolls.
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 Seasoning
- 1 Tbsp oregano
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese
Cheese Topping
- Shredded Colby cheese (quantity as desired)
- Shredded Monterey Jack cheese (quantity as desired)
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 granulated sugar, oil, salt, eggs, and if using, the instant mashed potato flakes. Whisk thoroughly to combine all ingredients well.
- Knead Dough: Gradually add the bread flour to the wet mixture and knead using the dough hook attachment on low speed for about 6 minutes, until a soft elastic dough forms. After kneading, let the dough rest for 10 minutes to allow it to hydrate properly.
- Shape Rolls: Transfer the dough to a floured surface and divide into 4 equal portions, then cut each portion in half again to make 8 equal pieces. Gently roll each piece into a 12-inch long log shape, making sure to maintain uniform thickness throughout each roll.
- Prepare for Proofing: Lightly spray the tops of each dough log with water; this helps the Italian herb seasoning adhere better. Then dredge each roll in the herb mixture, ensuring an even coating on top.
- Score and Proof: Place the rolls on silicone sub roll mats to ensure uniform baking. Using a sharp blade or knife, make 3 to 4 shallow slashes along the top of each roll to control expansion during baking. Allow the rolls to proof in a warm area until the dough has tripled in size, approximately 1 hour.
- Add Cheese Topping and Bake: Once proofed, evenly sprinkle shredded Colby and Monterey Jack cheeses over the tops of the rolls. Bake in a preheated oven at 375°F (190°C) for 15 to 18 minutes, or until the crust turns golden and the cheese melts and gets slightly browned.
- Cool and Serve: Remove the rolls from the oven and allow them to cool in their silicone molds. This helps the rolls maintain their shape and texture before carefully removing and serving.
Notes
- For best results, use bread flour for a chewier texture and better rise.
- The instant mashed potato flakes are optional but help keep the bread moist and soft.
- Make sure the water is warm, not hot, to properly activate the yeast without killing it.
- Proofing is crucial for light and airy bread; allow enough time for the dough to triple in size.
- You can substitute or add your favorite Italian herbs to customize the flavor.
- Using silicone mats helps with even baking and easy removal.
- Allowing the rolls to cool before removing prevents them from collapsing or losing shape.
