Ingredients
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280 gms all purpose flour
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1 tsp yeast
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1 tsp salt
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2 tsp sugar
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3 tbsp oil
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1 tsp minced garlic cloves
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1 tsp oregano
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1/2 tsp chili flakes
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1/2 cup whole boiled corns
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1/2 cup mashed corns
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1/2 cup cheese
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to spread on top butter
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200 ml water
Directions
These are the best rolls, and are filled with corn, cheese and flavorful garlic. These homemade rolls are super soft, fluffy and so easy to make. Nothing beats the taste of homemade rolls, these are so delicious and much better than market bought. These cheesy rolls are great for breakfast or tea time snack.
I’m a big foodie and fan of garlic bread, especially cheese garlic bread. So this time i decided to make rolls filled with corn cheese and flavorful garlic. For this recipe, I took a bread dough, filled it with corns and lots of cheese and it came out garlicky, fluffy and delicious.
THE INGREDIENTS!
Flour- All purpose flour is used.
Yeast- I like to use instant dry yeast and always activate yeast for better results.
Sugar- Sugar help to activate the yeast.
Salt- To add in the rolls dough and for corn cheese stuffing.
Oil- Oil to mix into the dough.
Garlic cloves- To add in the corn cheese mixture.
Oregano- To add in the flour, it adds flavors to the rolls.
Chili flakes- To add in the rolls dough and its optional.
Corns- The main ingredients of the rolls, half cup whole corns and half cup mashed corns.
Cheese- To enhance the flavor of the rolls.
Butter- To spread on top of the rolls.
HOW TO MAKE GARLIC CORN CHEESE ROLLS:
MAKING THE DOUGH
First we will prepare the dough, for this take warm water in a bowl add in sugar and yeast. Let it sit for 10 minutes or until foamy. Add flour, salt, chili flakes, oregano in a large mixing bowl. Now add yeast mixture into a flour and combine a dough. Once the dough is combined, transfer the dough to the counter top of your kitchen add in oil and knead for another 15 minutes or until soft and smooth dough. Once the dough is ready round it up, place it in a greased bowl. Cover the bowl with damp kitchen towel and keep aside for an hour or until dough is doubled in size.
MAKING THE FILLING
Make the filling while the dough is rising. In a bowl add in boiled corns, mashed corns, cheese, chopped garlic, salt, oregano and chili flakes and mix well.
HOW TO SHAPE ROLLS
After the dough has doubled in size. Take it out on a lightly floured surface and knead it for a minute. Divide the dough into about 9 equal portions. Take one portions at a time and roll it out into a flat 5” circle. Brush the circle with a little butter. Add scoop of a corn filling to the center and cut 4 or 6 slits diagonal. Now picking up one side and wrap the one side of the filling. Now take the opposite side and wrap the other side of the filling. Repeat same with the other sides. After you’ve completed each section, place the rolls into a baking tray.
SECOND DOUGH RISE
Cover the rolls with the damp kitchen towel and allow the rolls to rise a second time. Once risen, brush the tops with melted butter.
BAKE GARLIC CORN CHEESE ROLLS
Preheat oven to 180 °C. Bake the rolls for 20 to 25 minutes or until light golden brown. Remove from the oven and brush the warm rolls with the melted butter evenly and serve warm.
If you are new to making homemade bread, you will surely love vegetable focaccia bread recipe which is simple and easy to make.
NOTES
- These are best eaten fresh but are also fine for up to three days.
- Use good quality of yeast, if it isn’t foamy within ten minutes, then don’t proceed further.
- Proofing timing may also vary depending on your climate condition.
- Every oven works differently, so adjust accordingly for your oven.
I hope you enjoy these garlic corn cheese rolls. If you make these rolls then don’t forget to tag me on Instagram as @therelishrecipe and use #therelishrecipe
Steps
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1
Done
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Prepare the filling for garlic corn cheese rollsTake a bowl, add in 1/2 cup boiled corn, 1/2 cup mashed corns, 1/2 cup cheese, 1 tsp minced garlic,1/2 tsp salt, 1/4 tsp oregano, 1/2 tsp chili flakes and mix well. |
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2
Done
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Prepare the doughIn a bowl, add in 200 ml warm water, 2 tsp sugar, 1 tsp yeast and stir. Let it rest for 10 minutes. |
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3
Done
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In a mixing bowl add flour, 1/2 tsp salt, 1/4 tsp chili flakes, 1/2 tsp dry oregano and mix well. |
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4
Done
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Now pour in the yeast mixture and knead the dough, add water if required. |
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5
Done
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Now transfer the dough to the counter top of your kitchen. |
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6
Done
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Add oil and start kneading the dough for 15 minutes. |
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7
Done
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First dough riseOnce the dough is ready round it up, place it in a greased bowl. |
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8
Done
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Cover the bowl with damp towel and keep aside for an hour or until dough is doubled in size. |
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9
Done
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Shape the rollsTake it out on a lightly floured surface and knead it for a minute. |
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10
Done
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Divide the dough 9 equal portions and start shaping the rolls. |
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11
Done
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Stuff the rolls with the garlic corn cheese mixture one at a time. |
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12
Done
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Second rise proof the rollsPlace the rolls in a baking tray lined with baking paper. |
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13
Done
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Cover with damp towel and let it rest for 20 minutes. |
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14
Done
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Bake the rollsMeanwhile, preheat your oven at 180° C for 20 minutes. |
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15
Done
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Brush the rolls with the butter and bake for 20-25 minutes or until light brown on top. |
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16
Done
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Once baked, brush with more butter. |
