Description
These Homemade Italian Herb Bread Rolls are soft, flavorful, and perfect for any meal. Infused with a blend of Italian herbs and topped with melted Colby and Monterey Jack cheeses, these rolls boast a tender crust and a delightful cheesy finish. Ideal for sandwiches, side dishes, or a savory snack, they’re made from scratch using simple ingredients and baked to golden perfection.
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, as needed
- Shredded Monterey Jack cheese, as needed
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 dissolves completely. Add the sugar, oil, salt, eggs, and optional instant mashed potato flakes, then whisk thoroughly to combine all ingredients well.
- Knead Dough: Gradually add the bread flour to the mixture. Using the dough hook attachment on low speed, knead the dough for about 6 minutes until it forms a soft and elastic ball. After kneading, let the dough rest for 10 minutes to hydrate fully.
- Shape Rolls: Turn the dough out onto a floured surface. Divide it into 4 equal portions, then cut each portion in half to yield 8 equal dough balls. Shape each piece gently into a 12-inch long log, rolling carefully to maintain an even thickness throughout.
- Prepare for Proofing: Lightly spray the tops of the dough logs with water, which helps the herb seasoning stick better. Next, dredge each dough roll evenly in the Italian herb seasoning mix, ensuring full coverage on top.
- Score and Proof: Place the prepared rolls on silicone sub roll mats designed for even baking. Using a sharp blade or knife, score 3 to 4 shallow slashes across the top of each roll to help control expansion during baking. Let the rolls proof in a warm place until they triple in size, approximately 1 hour.
- Add Cheese Topping and Bake: After proofing, 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 is golden brown and the cheese is melted and slightly browned.
- Cool and Serve: Remove the rolls from the oven and allow them to cool in the silicone molds to retain their shape. Once cooled slightly, carefully remove the rolls and serve warm for the best texture and flavor.
Notes
- Using instant mashed potato flakes adds softness to the bread but is optional and can be omitted if preferred.
- Proofing the dough until it triples in size ensures light, airy rolls with good crumb structure.
- The scoring on top controls the rolls’ expansion in the oven, preventing uneven cracks.
- You can substitute the herb seasoning with your favorite Italian herbs or fresh herbs, adjusting quantities to taste.
- For a cheesier crust, add extra cheese before baking or sprinkle immediately after baking while still hot.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
