Thursday, June 30, 2011

Cheesy Garlic Bread Swirls

When I say the word "dangerous," what comes to mind?  Jumping over a bonfire in a gasoline-soaked velour jumpsuit?  Riding a bike with flat tires down the side of Hoover Dam into the water below?  Playing a blind-folded game of Slice-the-Watermelon with your grandpa's samurai swords while all of your friends are standing within a two foot radius?  Trying to get a closer look into the center of a geyser in the hopes that the steam will open your pores prior to a facial appointment?  Yes.  All of these things are highly, highly dangerous.  In fact, I don't recommend any of these.  I do however, recommend this dangerously delicious recipe.  Man alive!  I could eat about a million of these.  They were a delight!  I served these alongside a pasta bar with homemade alfredo, marinara, and pesto.  Dipping these golden wonder puffs in alfredo was a life-changing experience.  mmm.  mmm.  mmm.
 Cheesy Garlic Bread Swirls
source: Our Best Bites Cookbook or their website

1 1/2 t active dry yeast
3/4 c warm water
3/4 T sugar
1/2 t salt
1 1/2 T vegetable oil
1 egg, separated
2 - 2 3/4 c flour, divided
1 T cold water

1/2 c butter, softened
1 1/2 T Parmesan Cheese
1/2 t oregano
1/2 t garlic powder
1/2 t Italian seasoning
1 1/2 c mozzarella cheese

Combine the yeast, sugar, and water in a bowl.  Stir to combine.  Let it rest for ten minutes.  The yeast should be very bubbly, foamy, and blobish looking.

Add the salt, vegetable oil, and egg yolk.  Save the white for later.  Add 1 1/2 c flour into a bread maker.  Add the yeast-water-egg-oil mixture.  Set the bread maker to "dough" setting.  Add the remaining flour until the dough is soft and barely sticks to your finger.  If you're mixing by hand, follow the ingredients and mix by hand until the described consistency is reached.  Let the dough rise for 1 hour. 

While that is rising, combine the butter and seasonings. 

Roll the dough out to a 18x6 inch rectangle. 
 Spread the herbed butter on top.
 Sprinkle with lots and lots of cheese.  Have I mentioned that I love cheese?
 Roll the dough up as though you are making cinnamon rolls.  Use dental floss to cut the bread into 8 equal pieces.  If you've never done it before, it doesn't leave a trace of mint flavor, and it slices the rolls perfectly every time.  Slide the dental floss under the dough to the desired thickness.  Mine were about two inches thick.  Bring the floss up and cross them as if you were going to tie a knot.   Instead of making a knot, you just pull the floss in opposite directions.  It will slice it right down the middle.  I put mine in a greased 9 inch round cake pan.
 Place in a warm spot, cover, and let rise for 25-30 minutes or until doubled in size.  Bake in a 350 degree oven for 18-22 minutes. 
 When you take them out, the cheese on top will be every so slightly browned.  If it gets brown too quickly, place foil over the top of the rolls.  You don't want it to get much darker than the picture here. 
Ready?  Set?  Devour!  These are amazing.  I'm going to have to post that alfredo recipe that I found.  It's amazing, and it went perfectly with these Heavenly rolls.


  1. Just been cruising through your blog and I've really enjoyed it! Great recipes! Thanks for sharing.. :)

  2. good idea! These are perfect with an Italian-esque dinner, so we're trading pasta for spaghetti squash so we can each eat TWO of these delicious beauties!

  3. I just made these and they are amazing!! I had some leftover cheddar cheese and this was a great use for it along with some mozzarella.