Description
These Homemade Italian Herb Bread Rolls are soft, flavorful, and topped with melted Colby and Monterey Jack cheeses. Perfectly herbed with oregano, garlic powder, and parsley, these rolls combine the classic taste of Italian herbs with a cheesy crust. Ideal for serving alongside soups, salads, or as a delicious side for any meal.
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
Toppings
- Shredded Colby cheese
- Shredded Monterey Jack cheese
Instructions
- Activate Yeast and Mix Dough: In the bowl of a stand mixer, whisk together the dry active yeast and warm water until dissolved. Add the sugar, oil, salt, eggs, and optional instant mashed potato flakes, whisking to combine thoroughly.
- Knead Dough: Gradually add the bread flour and knead the mixture using the dough hook attachment on low speed for 6 minutes until a soft elastic dough forms. Allow the dough to rest for 10 minutes to hydrate.
- Shape Rolls: Transfer the dough onto a floured surface and divide into 4 equal pieces, then cut each piece in half again to create 8 equal portions. Gently shape each piece into a 12-inch long log, rolling carefully to maintain uniform thickness.
- Prepare for Proofing: Spray the tops of the dough logs lightly with water to help herb adherence, then dredge each roll in the Italian Herb seasoning mixture (oregano, garlic powder, parsley, parmesan), ensuring an even coating on top.
- Score and Proof: Place the rolls onto silicone sub roll mats designed for uniform baking. Using a sharp blade, score 3-4 shallow slashes along the top of each roll to control expansion during baking. Allow the rolls to proof in a warm environment until the dough has tripled in size, about 1 hour.
- Add Cheese Topping and Bake: Once proofed, sprinkle shredded Colby and Monterey Jack cheeses evenly over the tops. Bake the rolls in a preheated oven at 375°F (190°C) for 15-18 minutes or until the crust is golden and cheese is melted and slightly browned.
- Cool and Serve: Remove the rolls from the oven and allow them to cool in their silicone molds before carefully removing. This ensures the rolls maintain their shape and texture.
Notes
- Instant mashed potato flakes are optional but help keep the rolls moist and soft.
- You can substitute the cheese topping with your preferred cheese varieties.
- Make sure the water is warm (not hot) to properly activate the yeast.
- Proofing in a warm, draft-free area is essential for good dough rise.
- Use sharp blade for scoring to avoid tearing the dough.
- These rolls are best served fresh but can be stored in an airtight container for up to 3 days.
