Description
These Homemade Italian Herb Bread Rolls are soft, flavorful, and topped with melted Colby and Monterey Jack cheeses. Infused with a blend of oregano, garlic powder, parsley, and parmesan cheese, these rolls have a delightful Italian herb flavor perfect for any meal or as a savory snack. The addition of instant mashed potato flakes keeps the bread tender and moist, while the scoring on top ensures perfect expansion for beautiful 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)
Italian 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 dissolved. Add the sugar, oil, salt, eggs, and optional instant mashed potato flakes, whisking to combine thoroughly for a smooth liquid base.
- Knead Dough: Gradually add the bread flour to the liquid mixture, then use the dough hook attachment on low speed to knead for 6 minutes until a soft, elastic dough forms. Let the dough rest for 10 minutes to allow the flour to hydrate fully.
- Shape Rolls: Transfer the dough onto a floured surface and divide it into 4 equal pieces. Then cut each piece in half again to make 8 equal portions. Gently roll each piece into a 12-inch long log, ensuring uniform thickness along each roll.
- Prepare for Proofing: Lightly spray the tops of the dough logs with water to help the herb mixture stick. Then dredge each roll evenly in the prepared Italian Herb seasoning mixture composed of oregano, garlic powder, dried parsley, and parmesan cheese.
- Score and Proof: Place the rolls onto silicone sub roll mats to help maintain shape during baking. Using a sharp blade, make 3-4 shallow slashes along the top of each roll to control expansion. Allow the rolls to proof in a warm environment until they have tripled in size, about 1 hour.
- Add Cheese Topping and Bake: Once proofed, sprinkle shredded Colby and Monterey Jack cheeses evenly over the tops of the rolls. Bake them in a preheated oven at 375°F (190°C) for 15-18 minutes until the crust is golden brown and the cheese is melted with slight browning.
- Cool and Serve: Remove the rolls from the oven and allow them to cool in their silicone molds to maintain shape and texture before carefully removing to serve.
Notes
- Instant mashed potato flakes are optional but help make the rolls extra soft and moist.
- Use warm water around 110°F (43°C) to activate the yeast effectively without killing it.
- The herb seasoning can be adjusted to personal taste by increasing or decreasing the amounts of oregano, garlic powder, parsley, or parmesan.
- Make sure not to overproof the dough to avoid overly airy or deflated rolls after baking.
- Scoring the rolls is important for controlled expansion and an attractive crust.
- Use silicone mats or parchment paper to prevent sticking and help with easy transfer.
- Allow rolls to cool slightly before serving for best texture and flavor.
