Low Sodium Cheese Bread Rolls
Experience the perfect balance of indulgence and health with these irresistibly fluffy Low Sodium Cheese Bread Rolls. Crafted with shredded low sodium cheese like Swiss or mozzarella, these homemade delights redefine comfort food for those mindful of their salt intake. The recipe incorporates melted butter, milk, and garlic powder for a rich, savory flavor, while fresh parsley adds a pop of herbal freshness. With a soft, golden crust and pillowy interior, these bread rolls are ideal for pairing with soups, salads, or as a standalone snack. Whether you're baking for a crowd or meal prepping, these cheese bread rolls promise maximum flavor with minimal sodium, making them a wholesome choice for everyday dining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 1.25 cups milk
- 1.5 cups low sodium cheese, shredded (like Swiss or mozzarella)
- 1 large egg
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 tablespoons fresh chopped parsley
Instructions
In a small saucepan, warm the milk over low heat until it is lukewarm (about 110°F or 43°C). Remove from heat and stir in the sugar and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and garlic powder. Make a well in the center of the flour mixture.
Pour the frothy yeast mixture, melted butter, and beaten egg into the well in the flour. Stir together until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Punch down the risen dough and roll it out on a floured surface to form a rectangle about 1/2 inch thick.
Sprinkle the shredded low sodium cheese evenly over the dough, then roll the dough into a log, starting from the longer side of the rectangle.
Using a sharp knife, slice the log into 12 equal pieces and place them, cut side up, in a lightly greased baking pan.
Cover the shaped rolls with the damp cloth again and let them rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Before baking, brush the tops of the rolls with olive oil and sprinkle with fresh chopped parsley.
Bake in the preheated oven for 18-20 minutes or until the cheese bread rolls are golden brown.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 326.5 g | 119% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 41.1 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1690 mg | 130% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
