Description
These Homemade Italian Herb Bread Rolls are soft, flavorful, and topped with melted Colby and Monterey Jack cheeses. Perfect for serving alongside soups, salads, or as a delicious sandwich base, these rolls are infused with garlic, oregano, parsley, and parmesan for a classic Italian-inspired taste. Made from scratch with simple ingredients and an optional addition of instant mashed potato flakes for extra softness, they’re sure to become a family favorite.
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 Mix
- 1 Tbsp oregano
- 2 Tbsp garlic powder
- 1 Tbsp dried parsley
- 2 Tbsp parmesan cheese
Cheese Topping
- Shredded Colby cheese (quantity to sprinkle evenly)
- Shredded Monterey Jack cheese (quantity to sprinkle evenly)
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 sugar, oil, salt, eggs, and optional instant mashed potato flakes, whisking thoroughly to combine all ingredients.
- Knead Dough: Gradually incorporate the bread flour into the wet mixture. Using the dough hook attachment on low speed, knead for about 6 minutes until the dough becomes soft and elastic. Then, allow the dough to rest for 10 minutes to fully hydrate.
- Shape Rolls: Transfer the dough onto a floured surface. Divide the dough into 4 equal pieces, then cut each piece in half again to make 8 portions. Carefully roll each piece into a 12-inch long log, ensuring even thickness for uniform baking.
- Prepare for Proofing: Lightly spray the tops of each dough log with water to help the herb seasoning stick. Dredge the tops in the prepared Italian herb mixture, coating evenly.
- Score and Proof: Place the rolls onto silicone sub roll mats to promote even baking. Using a sharp blade, make 3-4 shallow slashes on top of each roll to control expansion. Allow the dough to proof in a warm area until it has tripled in size, approximately 1 hour.
- Add Cheese Topping and Bake: After proofing, sprinkle shredded Colby and Monterey Jack cheeses evenly over the rolls. Bake them in a preheated oven at 375°F (190°C) for 15-18 minutes or until the crust turns golden brown and the cheese melts and becomes slightly browned.
- Cool and Serve: Remove the rolls from the oven and let them cool completely in the silicone molds to retain shape and texture before carefully removing and serving.
Notes
- Instant mashed potato flakes are optional but help create softer rolls.
- Proofing time may vary depending on room temperature; dough should triple in size.
- Make sure to use bread flour for the best texture and rise.
- Adjust cheese toppings to your preference or substitute with your favorite cheeses.
- Use a sharp blade for scoring to avoid deflating the dough excessively.
