Description
These homemade Italian herb bread rolls are soft, flavorful, and topped with melted Colby and Monterey Jack cheeses. Perfectly seasoned with a blend of oregano, garlic powder, dried parsley, and parmesan cheese, these rolls are ideal as a side for Italian meals or for sandwiches. Made from scratch using active dry yeast and a unique touch of instant mashed potato flakes for extra moisture, this recipe yields eight delicious cheese-topped rolls in about 1 hour and 35 minutes.
Ingredients
Scale
Dough Ingredients
- 3 cups warm water (709 ml)
- 4 Tbsp active dry 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)
Seasoning and Topping
- 1 Tbsp dried oregano
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese
- Shredded Colby cheese (quantity as desired for topping)
- Shredded Monterey Jack cheese (quantity as desired for topping)
Instructions
- Activate Yeast and Mix Dough: In the bowl of a stand mixer, whisk together the active dry yeast and warm water until the yeast is completely dissolved. Add the granulated sugar, oil, salt, eggs, and optional instant mashed potato flakes. Whisk all ingredients thoroughly to combine and activate the yeast.
- Knead Dough: Gradually add the bread flour to the mixture while using the dough hook attachment on low speed. Knead for about 6 minutes until a soft, elastic dough forms. Once kneaded, allow the dough to rest for 10 minutes to hydrate the flour and enhance gluten development.
- Shape Rolls: Transfer the dough onto a lightly floured surface. Divide the dough into 4 equal portions, then cut each portion in half again to yield 8 equal pieces. Gently roll each piece into a 12-inch long log, ensuring uniform thickness by rolling carefully.
- Prepare for Proofing: Lightly spray the tops of each dough log with water to help the herbs stick. Evenly dredge each roll in the Italian herb seasoning mixture made of oregano, garlic powder, dried parsley, and parmesan cheese.
- Score and Proof: Place the seasoned rolls on silicone sub roll mats for uniform baking. Use a sharp blade to make 3 to 4 shallow slashes on the top of each roll to control expansion during baking. Allow the rolls to proof in a warm area until they triple in size, approximately 1 hour.
- Add Cheese Topping and Bake: Once proofed, sprinkle shredded Colby and Monterey Jack cheeses evenly over the tops of each roll. Bake them in a preheated oven at 375°F (190°C) for 15 to 18 minutes until the crust is golden brown and the cheese is melted and slightly browned.
- Cool and Serve: Remove the rolls from the oven and let them cool within their silicone baking molds. Cooling in the molds helps maintain their shape and soft texture before transferring to a wire rack or serving platter.
Notes
- Optional instant mashed potato flakes add moisture and tenderness to the rolls but can be omitted if unavailable.
- Use a warm but not hot water temperature to properly activate the yeast (about 110°F or 43°C).
- The herb mixture can be adjusted to taste; fresh herbs can be substituted but adjust quantity accordingly.
- Scoring the rolls is essential to help control the rise and prevent bursting during baking.
- For a crispier crust, bake on silicone mats or a preheated baking stone to improve heat conduction.
