There’s something inherently comforting about the smell of garlic and fresh bread baking in the oven. It reminds me of Sunday afternoons at my grandmother’s house. Every week, she would bake her signature bread rolls, filling the house with a warmth that reached far beyond the kitchen. I remember sitting at her small wooden table, watching her knead the dough with a steady rhythm, the soft thud of her hands working through the flour and yeast becoming a familiar soundtrack to our afternoons together. When I think of her, I can still feel that sense of belonging, of love manifesting through simple, homemade food.
Fast forward to today, I’ve created a version of those beloved rolls, but with a bit of a twist — gluten-free garlic cheddar stuffed dinner rolls. While I’ve stayed true to the essence of my grandmother’s recipe, this version is specially crafted to meet the needs of those who avoid gluten, yet it’s still every bit as indulgent and satisfying. The rolls are pillowy soft, with a gooey, cheesy center that pairs perfectly with the rich, fragrant garlic butter brushed on top. You’ll find that this recipe is not only approachable for home bakers but also delivers an incredible sensory experience — from the smell of the garlic confit to the first bite of melty cheddar.
The secret to these rolls lies in the combination of gluten-free flours like millet, tapioca, and sorghum, which provide a light yet hearty texture. But what really brings them to life is the garlic confit — slow-cooked garlic cloves submerged in olive oil until they’re soft and almost sweet. I discovered this technique during a culinary trip to France, where garlic is treated with the utmost respect, often featured as the star of a dish. Here, it adds a mellow, buttery flavor that complements the sharp cheddar and mozzarella inside the rolls.
Biting into these dinner rolls takes me right back to those cozy Sundays, but with a modern twist. Whether you’re serving them alongside a hearty soup, a salad, or simply as a snack on their own, they’re guaranteed to be a hit with family and friends. These rolls represent the perfect blend of tradition and innovation, creating new memories while honoring the old.
Making Garlic Cheddar Stuffed Dinner Rolls (Gluten Free)
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Ingredients
- 6-7 garlic cloves, peeled
- ½ cup olive oil (just enough to cover the garlic)
- 3 tablespoons psyllium husk (use 2 tablespoons if powdered)
- ¾ cup warm water
- 1⅓ cups + 1 tablespoon tapioca flour
- 1 cup millet flour (plus extra for dusting)
- 3 tablespoons sorghum flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast (or 2½ teaspoons active dry yeast)
- 1½ teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- ⅓ cup + 1½ tablespoons warm whole milk
- 1 large egg, at room temperature
- 2½ tablespoons melted unsalted butter
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 large egg, whisked (for egg wash)
- ½ stick unsalted butter, softened
- 1-2 tablespoons finely chopped fresh parsley
- Salt and pepper, to taste
Directions
- Prepare Garlic Confit: Place the garlic cloves in a small saucepan and cover them with olive oil. Slowly simmer over low heat for about 15-20 minutes until garlic softens. Alternatively, bake the garlic and oil in a ramekin at 300°F for about 45 minutes. Let cool after cooking.
- Make the Dough: In a small bowl, stir together the psyllium husk and warm water. Let it sit until it forms a gel, approximately 30 seconds. In the bowl of a stand mixer, combine the tapioca flour, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt. Add the psyllium gel, warm milk, egg, and melted butter, mixing until a smooth dough forms. Knead for about 4-5 minutes if using a stand mixer, or 6-8 minutes by hand. If the dough is too sticky, refrigerate it for an hour to firm it up.
- Shaping: Butter a 10-inch round baking pan or skillet. In a separate bowl, mix the shredded mozzarella and cheddar cheese. Divide the dough into 8 equal portions (approximately 94g each). Roll each portion into a ball and flatten it into a 4½-inch circle. Add 2 tablespoons of cheese into the center of each dough circle. Fold the edges inward to form a sealed pouch and place the rolls seam-side down in the prepared baking dish.
- Proofing: Cover the rolls loosely with plastic wrap and let them rise in a warm area for 1 hour 15 minutes to 1 hour 30 minutes, or until they have doubled in size.
- Bake: Preheat the oven to 350°F. Brush the rolls with a whisked egg for an egg wash. Bake for 20-25 minutes, or until the rolls are golden brown on top.
- Garlic Butter Finish: Mash the softened garlic from the confit and mix it with softened butter, parsley, salt, and pepper. Once the rolls come out of the oven, immediately brush them with the garlic butter mixture for an extra flavorful finish.
- Serve: Enjoy the rolls warm, with the cheese melting from the center. Store any leftovers in an airtight container and reheat before serving.
Storing Suggestion
Store the rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To maintain their softness, reheat in a microwave or oven before serving.
Cooking Tips
For an extra crispy crust, you can bake the rolls for an additional 5 minutes. To save time, prepare the dough a day ahead and refrigerate it overnight for an extended proofing period, which enhances the flavor. You can also add garlic powder or onion powder to the dough for a deeper flavor profile.
Serving Suggestions
Serve the rolls with a fresh salad or alongside a hearty soup or pasta. Pair with a light, crisp white wine like Sauvignon Blanc or a cold glass of iced tea for a refreshing balance to the rich, cheesy filling.
Ingredient Substitutions
If you can’t find millet flour, you can substitute with brown rice flour for a similar texture. If sorghum flour is unavailable, you can use oat flour instead. You may also replace mozzarella cheese with Monterey Jack or Gouda for a different flavor twist.
Seasonal Variations
In the summer, consider adding fresh herbs like basil or chives to the cheese filling for a bright, herbal note. During autumn, incorporate a dash of pumpkin spice into the dough for a seasonal touch, or serve alongside a butternut squash soup.
Allergen Information
This recipe contains dairy, eggs, and xanthan gum. To make it dairy-free, substitute the milk with a plant-based alternative like almond or oat milk, and use dairy-free cheeses. For an egg-free version, use a flax egg (1 tablespoon flax meal + 3 tablespoons water) as a replacement.
FAQ:
How can I make the rolls fluffier?
For a lighter texture, make sure the dough rises fully during the proofing stage, and avoid over-kneading the dough to prevent it from becoming dense.
Can I freeze the rolls?
Yes, you can freeze the unbaked rolls after shaping them. Place them in the freezer on a tray, then transfer them to a ziplock bag. When ready to bake, thaw and let them rise before baking.
How long can I store these rolls?
The rolls can be stored at room temperature for up to 2 days. If you want to store them longer, refrigerate them for up to 5 days or freeze them for up to 2 months.
What can I use instead of psyllium husk?
In place of psyllium husk, you can use ground chia seeds or flax seeds. These alternatives help maintain the structure of the dough and provide a similar texture.
Can I skip the garlic confit step?
Yes, you can skip the garlic confit if you’re short on time. However, it adds a rich, mellow flavor. Instead, you can mix minced garlic into the butter for a quicker alternative.
What’s the best way to reheat the rolls?
The best way to reheat the rolls is in the oven at 350°F for about 5-7 minutes, or until warmed through. You can also reheat them in the microwave for 20-30 seconds, though they may lose some of their crispiness.
Garlic Cheddar Stuffed Dinner Rolls (Gluten Free)
Ingredients
- 6-7 garlic cloves peeled
- ½ cup olive oil just enough to cover the garlic
- 3 tablespoons psyllium husk use 2 tablespoons if powdered
- ¾ cup warm water
- 1⅓ cups + 1 tablespoon tapioca flour
- 1 cup millet flour plus extra for dusting
- 3 tablespoons sorghum flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast or 2½ teaspoons active dry yeast
- 1½ teaspoons baking powder
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- ⅓ cup + 1½ tablespoons warm whole milk
- 1 large egg at room temperature
- 2½ tablespoons melted unsalted butter
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 large egg whisked (for egg wash)
- ½ stick unsalted butter softened
- 1-2 tablespoons finely chopped fresh parsley
- Salt and pepper to taste
- Directions:
Instructions
- Garlic confit:
- In a small saucepan, add the garlic cloves and enough olive oil to cover them. Cook over low heat until the garlic becomes tender, about 15-20 minutes. Set aside.
- Alternatively, bake garlic and olive oil in a ramekin at 300°F for about 45 minutes until soft. Let it cool before using.
- Dough:
- In a bowl, mix the psyllium husk with warm water until it forms a gel, about 30-45 seconds.
- In a stand mixer, combine tapioca flour, millet flour, sorghum flour, sugar, yeast, baking powder, xanthan gum, and salt.
- Add the psyllium gel, warm milk, egg, and melted butter. Knead until smooth, about 4-5 minutes with a mixer or 6-8 minutes by hand.
- The dough will be sticky, but avoid adding more flour. Chill for an hour if it's too sticky to handle.
- Shaping:
- Butter a 10-inch skillet or round baking pan.
- Mix the mozzarella and cheddar cheese.
- Divide the dough into 8 equal parts, about 94g each. Roll each into a ball, then flatten into a 4½-inch circle.
- Place 2 tablespoons of cheese in the center and pinch the edges to seal, forming a pouch.
- Place the rolls seam-side down in the prepared pan, barely touching each other.
- Proofing:
- Cover with plastic wrap and let the rolls rise in a warm place for 1 hour 15 minutes to 1 hour 30 minutes, until doubled in size.
- Baking:
- Preheat the oven to 350°F.
- Brush the rolls with egg wash. Bake for 20-25 minutes until golden brown.
- Garlic Butter:
- Mash the garlic from the confit and mix with softened butter, parsley, salt, and pepper.
- Brush melted garlic butter over the hot rolls right out of the oven.
- Serve warm, with gooey cheese inside. Store leftovers in a container and reheat before serving.
