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)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.