I have been promising a bread recipe and here it finally is (we won’t talk about the slight anxiety attack encountered while the recipe was temporarily misplaced – the best things are worth the wait, right?). The recipe I’m sharing today is about as basic as it gets, and it is delicious! I usually try to stick to whole grains, but sometimes white bread just hits the spot – especially with cheese and garlic. They are also a great roll when made plain (my favorite, slathered with sunflower butter).
Please note that this recipe is geared toward using a bread machine, but may also be made by hand. Guidance can be found within the reviews section on the recipe page (link below).
Before you click the link for this recipe, make sure to read my tips below for recipe success and how to easily turn these plain rolls into cheesy garlicky goodness.
- The order in which you place ingredients into your bread machine matters.
- Manufacturer suggestions may vary, but I always place all liquids in first, followed by dry ingredients. In this case, I place the sugar as my first dry ingredient so that it can dissolve into the liquid more readily. Finally, I proof my yeast in a minimal amount of water, then use my finger to dig a little well in the flour, pouring the yeast mixture into the well.
- Margarine may be used instead of butter if you want a dairy-free option (note that not all margarine is dairy-free). Make sure your butter or margarine is very soft (but not melted) so that it will mix well.
- All-purpose flour may be used if you do not have bread flour. I have always used Wheat Montana All-Purpose flour with great results (they make great non-GMO/unbleached flours).
- Make sure your dough isn’t too dry or too wet. Your ball of dough shouldn’t look like it’s melting and it shouldn’t look like it’s cracking. I usually end up adding a little extra flour to this recipe, and my dough has just a tiny hint of tackiness let to it once it’s been kneaded together.
- They will turn out okay with less yeast. If you only have one packet of yeast, don’t worry – they’ll still turn out!
- Eco-friendly tip: skip covering the rolls with plastic as they’re rising and use a damp dishtowel instead.
- While forming your dough into rolls/balls, place the desired amount of shredded cheese (I use a couple tsp cheddar) into the center and stretch your dough into a ball around it, pinching it shut on the bottom. I store my shredded cheese in the freezer and place it in the dough while still frozen. It should work just fine at room temp, but note that I’ve not tried it that way before.
- Brush rolls with butter ( or margarine) after they’ve baked but are still warm. After brushing butter, immediately sprinkle with your favorite garlic salt. If you prefer fresh garlic, try adding a little minced garlic mixed in with your cheese.
These freeze very well – loosely wrap in foil and stick in the oven to thaw for a few minutes.