Croissant Cheese Garlic Rolls

All Recipes, Appetizers & Snacks, Bread & Baking, Savory Rolls
Jump to Recipe· 4.5 from 2 reviews

Since everyone loved our cheesy garlic rolls recipe, we came up with a different version. Croissant cheese garlic rolls. Imagine the delicious roll, but with croissant dough.

It’s very crunchy on the exterior, soft inside. It has so much cheese and lots and lots of garlic. We also have a recipe for caramelized onion rolls on our website, you’re going to love!

Hello! We are on day 4/327. Where we post a recipe every day for the rest of the year. Today, we are bringing one of the best things we created in the whole year. It’s addictive, delicious, and very versatile.

About Croissant cheese garlic rolls

  • Very crunchy on the outside. This recipe is made with real croissant dough, so that means the outside is going to be super crispy, like a croissant.
  • It has LOTS and LOTS of garlic. Someone commented that the recipe needed 2 whole heads of garlic, and we listened. We used two garlic heads for maximum flavor.
  • We used our favorite cheeses. Parmesan cheese and mozzarella. One is for flavor, and the other one is because it melts beautifully. You can try any other cheese you like.
  • The interior is not quite like a croissant, even though it tastes just like one. The texture is softer.
  • This dough doesn’t need sugar. We made a recipe so everyone in our family could enjoy it, and we decided to omit sugar or honey. It turned out to be perfect anyway.

You can decide to make homemade croissant dough or buy it at the store. For this recipe, we decided to make it ourselves.

Add this to your shopping list!

  • Flour: we are using half bread flour, half all-purpose flour.
  • Salt: gives flavor to the croissant dough.
  • Milk and water: we are using both for this recipe
  • Butter: lots of butter. Make sure it’s unsalted.
  • Garlic: We are using two, but you can add as much garlic as you want.
  • Fresh yeast: I love using fresh yeast when making croissants. You can find it at a bakery store or a grocery store. You must keep it always refrigerated; it has a lower expiry time than active or instant dry yeast.
  • Egg: We are using it to make the dough and for the egg wash
  • Cheese: We are using a mixture of mozzarella cheese and parmesan cheese.
  • Oil: We are using olive oil. Only a couple of tbsp is enough, but we used a bit more because we wanted to have garlic oil to cook later.
  • Parsley: It adds a nice freshness to the food.

How to make the garlic butter

The garlic butter is going to be used to spread on the rolled-out dough before cutting and rolling, like a normal cinnamon roll. The main ingredient for the butter is garlic.

Grab two garlic heads and cut the tops. Place it in a ramekin, add oil, and sprinkle some salt. For this recipe, two tbsp of oil is enough; you can also add more if you’d like to have garlic oil for another recipe.

Cover the garlic with aluminum foil and bake in the oven at 300°F (150 °C) for about 1 hour and 40 minutes. The tops should be browned, and the garlic should be soft. Let it cool completely before using it.

If the butter is not at room temperature, put it in the oven on top of an oven dish with the leftover heat for 5 minutes. This will make it really soft and easy to work with.

Mash the garlic very well and then mix it with parsley, butter, and salt.  

Best tips to make Croissant Cheese Garlic Rolls

We make mistakes, we learn, we improve. There are some mistakes that we didn’t even think about when making this recipe that we knew, we just forgot about them completely. That’s why we will mention them in a list.

Starting from the croissant dough:

  • Temperature is very important. The butter should be cold but not too cold, or it will shatter. It happened to us because we left it too long in the fridge. This creates uneven layers.
  • The butter has to be elastic. It has to be able to bend. It should not be soft because if it’s soft, it will mix with the dough, but it should be elastic enough.
  • You don’t need to knead the dough for too long. Just make sure all the ingredients are combined.
  • You can add 1 tbsp of sugar to the dough; it will help with flavor and color. Completely optional, though.
  • Don’t skip proofing times.

About the garlic butter:

  • Make sure to bake the garlic in lower heat; if the temperature is too high, it might burn and will not be as soft inside.
  • If you forget to leave the butter to soften at room temperature, leave it in the oven for 5 minutes after you have cooked the garlic. Make sure the oven is off.
  • We are using parsley, but you could add thyme or rosemary too; it would add an amazing flavor.

Cheese:

  • Make sure you grate the mozzarella cheese, so it’s not clumpy.

Grab the right tools!

  • Stand mixer. we will use it to knead the dough until the ingredients are combined.
  • A whisk. To mix the fresh yeast, water, and milk.
  • A rolling pin. Needed to hit the butter, roll out the butter to the right thickness and size, and the croissant dough.
  • Ramekin. Any baking dish works to bake the garlic.
  • Parchment paper. for the butter square.
  • Ruler. Used to measure the size of the dough and its thickness.
  • Thermometer. Very useful to measure temperatures when making the croissant dough.
  • Tray or baking dish. To bake the croissant rolls.
  • Fork. To mash the garlic.
  • Knife and cutting board. To cut the parsley very thin.

Elaborations in this dish and order

  1. Garlic head in the oven
  2. Croissant dough
  3. Proof the dough
  4. Butter square
  5. Laminate and fold x 3
  6. Prepare the garlic butter
  7. Shape
  8. Proof the dough
  9. Bake

How to prepare croissant cheese garlic rolls

Start by roasting the garlic.

For the croissant dough, mix the fresh yeast, milk, and water with a whisk. Add the rest of the dough ingredients. Knead for about 8 -10 minutes.

Proof the dough for about 1 hour and 30 minutes. It should double in size. If it’s not ready at that time, leave it for 40 more minutes.

Prepare the butter square. 8x8inch or 20x20cm sized. To prepare the butter square, make sure to beat it with the rolling pin enough to get flexible but not too much, or it will be too soft. If the butter block is melted, refrigerate.

Roll out the dough into a long rectangle. 20x8inch or 50x20cm. Place the butter block in the middle. Bring the top of the dough to the center of the butter block, and then the bottom of the dough. Pinch both doughs together. Pinch the edges too. Flip the dough 90 degrees. The middle seam should now be vertical.

*Add some flour to the surface so it doesn’t stick, and roll out the dough. From the middle to the top. From the middle to the bottom. Keep doing this until you reach about the same original length.

fold the dough

Bring the top to the middle. Grab the bottom of the dough and bring it over the just-folded dough.

Refrigerate for 10 minutes. Repeat the same process two more times. * making sure the dough seam is vertical always. Proof the dough for one hour.

Squish the garlic, pour it into a plate, and smash it. Add the butter, salt, and parsley. Mix it.

Roll out the dough. Spread the prepared butter, add Parmesan cheese, mozzarella cheese, and parsley. Cut them into strips. It should give you 12 strips measuring each one 1.5inch or 4cm. Place them in a baking dish big enough for the rolls to grow.

Boil water, preheat the oven to 100F or 40C. Add the water to a tray. Turn off the oven and let the croissants proof in the oven for about 1 hour. After 1 hour, check if they have grown. If they jiggle when you shake the pan, they are ready. If they stay still, let them proof for slightly longer.

Preheat the oven to 392°F, 200 °C. Brush the rolls and bake for 15 minutes.

Different fillings for croissant cheese garlic rolls

We loved preparing our delicious cheese garlic rolls recipe, but using croissant dough instead. I loved the flavor and texture. You can experiment with other delicious ingredients. Different butters, cheeses, or herbs.

  • Garlic butter, parmesan, smoked gouda.
  • Caramelized onions. We did it once with normal rolls dough, and it was amazing.
  • Garlic butter and blue cheese. Blue cheese is good only if you like blue cheese.
  • Add any different herbs to your butter. Thyme, rosemary, oregano, or even chives.

How to enjoy the day after

We all know homemade pastries tend to dry out, change textures, or flavors. That’s why the way you reheat or store it is very important.

Store it in the freezer, place it in a freezer-safe container, and before you want to enjoy it, preheat the oven to 355°F or 180 °C and bake for 5 minutes.

If you live in a very cold house, you can leave it in a container at room temperature.

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Croissant Cheese Garlic Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Archersfood
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 12 rolls
  • Category: Appetizer, Baking, Bread, Bread / Appetizer / Side
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delicious croissants, cheese, and garlic rolls. With lots of roasted garlic and cheese, this recipe will keep you wanting more. Recipe in cups and grams!

Ingredients

GARLIC

  • 2 garlic heads
  • 2tbsp olive oil
  • Pinch of salt

CROISSANT DOUGH

  • 2 ½ tbsp, 25g fresh yeast
  • Under ½ cup, 3.4 fl oz, 100ml milk
  • Under ½ cup, 3.4 fl oz, 100ml water
  • 2 cups, 250g of bread flour
  • 2 cups, 250g all-purpose flour
  • ½ tbsp salt,10g salt
  • 1 ½ egg

BUTTER BLOCK

  • 1 1/8 cup, 260g unsalted butter

GARLIC BUTTER

  • Roasted garlic from earlier
  • Pinch of salt
  • 3 tbsp chopped parsley
  • 3 ½ tbsp, 40g unsalted, room temperature butter

FILLING:

  • 3 cups, 300g mozzarella cheese
  • ¾ cup, 85g Parmesan cheese
  • 2 tbsp parsley, chopped

 

  • water for proofing

EGGWASH

  • 1 egg, beaten

Instructions

  1. Start by roasting the garlic. Cut the tops of two garlic heads, add two tbsp of olive oil, and a pinch of salt. Cover with aluminum foil and cook at 150 °C, 302°F for about 1 hour and 30 minutes – 1 hour 45 minutes. It should be golden brown and soft to the touch
  2. Prepare the croissant dough. In a mixing bowl, or your stand mixer bowl, whisk together 2 ½ tbsp (25g) of fresh yeast, under ½ a cup (100ml) of milk, and under ½ a cup (100ml) of water.
  3. To this mixture, add 2 cups (250g) of bread flour, 2 cups (250g) of all-purpose flour, ½ tbsp of salt, and 1 ½ eggs. Knead it in your stand mixer using the dough hook attachment on low for 8-10 minutes. The idea is to combine the ingredients and not fully knead the dough.
  4. Proof the dough in a warm environment for 1 hour and 30 minutes to 2 hours. I like to proof it at 82F or 28C.
  5. Prepare the butter block. It should be shaped like an 8×8 inch or 20x20cm square. Grab 1 1/8 cups (260g) of butter and place it in a big piece of parchment paper. Make sure to cover it with parchment paper and beat it with a rolling pin. The butter should become elastic.
  6. Dust the work surface with some flour. Roll out the dough into a long 20x8inch or 50x20cm rectangle. Place the prepared butter block in the middle. Bring the top of the dough to the center of the butter block and then, the bottom of the dough.
  7. Pinch the doughs together, and you should have a horizontal seam. Flip the dough 90 degrees, and now the seam should be vertical.
  8. If the dough is warm, refrigerate it for 15 minutes before the next step.
  9. We are going to roll out the dough to about its original length. Starting from the middle, with the dough seam vertical, slightly press and roll from the middle to the top, then from the middle to the bottom. Be very gentle so we don’t get the butter warm, and also so the butter doesn’t escape.
  10. First fold. Now that the dough has reached about the original length, bring the top to the middle. Then grab the bottom of the dough and bring it over the just-folded dough. Refrigerate for about 10 minutes and repeat the same process two more times. Making sure the dough seam is vertical always. (check the pictures for reference)
  11. Proof the dough for about 1 hour at 82F or 28C.
  12. Prepare the garlic butter by squishing it into a plate, then smashing it with a fork. Add a pinch of salt, 3 tbsp of finely chopped parsley, and 3 ½ tbsp (40g) of unsalted soft butter. Keep mixing it until it has a nice and smooth consistency.

  13. Roll out the dough, spread the prepared garlic butter, add 3 cups (300g) of mozzarella cheese, ¾ cup (85g) of parmesan cheese, and 2 tbsp of chopped parsley. Cut the dough into 12 strips, measuring 1.5 inches (4cm) each with a thickness of 0.2 inches (5mm). Place them in a prepared baking dish big enough for the rolls to grow.

  14. Boil some water and preheat the oven to 100°F, 40 °C. Add the water to a tray and turn off the oven. Put the croissant rolls trays on a higher rack and proof them for about 1 hour. After 1 hour, check if they have grown enough. If the croissant rolls jiggle when you shake the pan, they are ready. If the rolls stay still, let them proof for slightly longer.

  15. Now, preheat the oven to 392°F 200 °C, beat one egg, and brush the rolls. Once the oven is hot, bake them for 15 minutes.

Notes

Different ovens work differently. Check your rolls at the 15-minute mark. If you think they are not golden brown or don’t look cooked enough, keep them cooking for 5 more minutes.

Nutrition

  • Serving Size: 1 roll
  • Calories: 480kcal
  • Sugar: 1g
  • Sodium: 620mg
  • Fat: 30g
  • Saturated Fat: 17.5g
  • Unsaturated Fat: 11.8g
  • Trans Fat: 0.8g
  • Carbohydrates: 35g
  • Fiber: 1.2g
  • Protein: 16g
  • Cholesterol: 120mg

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