These soft buns are stuffed with melted cheese and lots of garlic flavor. They are the perfect addition to a bowl of hot soup!
Servings 1 dozen large rolls


  • 1 sachet of active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups hot water (110 degrees Fahrenheit)
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 3/4 teaspoons of salt
  • 4 to 4 1/2 cups whole wheat flour
  • 2 tablespoons of softened butter
  • 6 garlic cloves, minced
  • 1 tablespoon of chopped fresh parsley
  • 2 cups grated jack cheese (or mozzarella)


  1. In a large stand mixer fitted with a dough hook, dissolve the yeast in lukewarm water. Leave to stand for 5 minutes, then incorporate the xylitol oil (or sugar), the egg and the salt.
  2. With the mixer on low heat, add 4 cups of flour. Increase the speed to medium and continue to mix until the dough comes off the sides of the bowl. If the dough seems too sticky, add 1 tablespoon of flour at a time until the dough comes off the sides.
  3. Onto a floured surface turn the dough and knead until elastic and smooth. Place the dough in a large greased bowl, turning it once to grease the top. Cover the bowl with plastic wrap and let the dough rise in a warm place 1½ to 2 hours or until doubled in size.
  4. Prick the leavened dough and turn it over on a floured surface. Roll into a 9 x 15 inch rectangle. Spread the softened butter within 1 inch of the edges. Sprinkle with garlic, parsley and grated cheese.
  5. Wrap the rectangle firmly along the length side. Pinch the edges to seal. Cut into 1-inch rolls and place rolls, swirl side up, on baking sheets lined with parchment paper. Let rolls rise in a warm place for 30 minutes or until doubled.
  6. Bake the rolls at 375 degrees Fahrenheit for 20 to 25 minutes or until the rolls are golden brown. Let the rolls cool slightly on a cooling rack. Serve hot.


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