Italian Herb and Cheese Bread

Three cheesy garlic breads topped with herbs are on parchment paper over a wooden board. A bowl of parmesan slices and fresh basil leaves are nearby, all placed on a red plaid cloth on a white wooden surface.

Italian Herb and Cheese Bread

This Italian Herb and Cheese Bread has become a weekly thing at our house. They're soft sub rolls with a crackly cheese crust that melts right down into the slashes on top. I've made them a dozen times now, and every time the dough kind of stops me in my tracks. It might be the nicest I've ever worked with. It is smooth and easy to work with.

Course bread

Cuisine American

Prep Time 20

Cook Time 28

Rising 2 15

Total Time 3 3

Servings

Calories 516kcal

Author Wendy Polisi

Ingredients

Dough

1 cup + 2 tablespoons warm water 266 grams, warmed to 105-110°F {may need more water}
⅓ cup avocado oil or other neutral oil {should I do part butter?0
3 tablespoons sugar
1 tablespoon yeast
4 cups bread flour 480 grams
2 tablespoons dried milk powder
1 tablespoon salt

Topping

½ cup finely grated parmesan
1 tablespoon pizza seasoning or Italian seasoning
½ cup Monterey Jack cheese

Instructions

In the bowl of a stand mixer, combine the warm water, oil, and sugar. Sprinkle the yeast over the top and let sit for 5 minutes.
Add the bread flour, milk powder, and salt. Mix on low until a dough forms. Switch to the bread hook, and knead on medium speed for 6 to 8 minutes, until the dough is smooth and pulls away cleanly from the sides of the bowl.
Place in a bowl and coat with oil. Cover and let rise for 1 ½ hours.
Transfer the dough to a floured surface and divide into 6 pieces about 145 grams each.
Flatten with your palm and then roll out into a torpedo shape, about 7 inches long. If the dough resists and springs back too quickly, let it rest for a few minutes before continuing to roll out.
In a wide bowl, combine the parmesan and pizza seasoning.
Mist the top of the buns with water and coat with the parmesan herb mixture.
Arrange on a parchment-lined baking sheet. Cover loosely with plastic wrap, and let rise for 45 minutes.
Preheat the oven to 375°F. With a razor or sharp knife, make about 5 slashes across each bun. Top with the Monterey Jack cheese.
Bake for 28 to 30 minutes.
Let cool completely before serving.

Notes

Storing and freezing

Cool the rolls completely first. Then place in a zip-top bag at room temperature for two to three days.

To freeze wrap each roll individually. Freeze up to three months. Thaw at room temp or in a low oven.

Nutrition