You catch the smell through the steam vent and suddenly you are starving. That scent of garlic mingling with melted cheese kinda hits you like a cozy hug. You know this pressure cooker is doing its thing real good today, 'cause those rolls smell just right.
Steam escapes around the sealing ring and you spot the float valve holding strong. You sense the pressure build and wait for that slight hiss from the valve to know the cooking is on point. That smell alone makes your mouth water in anticipation.
The kitchen’s warmth feels homey as you peek inside and see golden balls of dough puffed up and cheesy inside. This isn’t just any recipe. It’s one you can count on when you wanna impress or just treat yourself on a quiet night. Gotta love how a simple pressure cooker recipe sorts out the hard parts for you.
Why This Recipe Works Every Single Time
- The dough gets perfectly soft and tender thanks to the sealed pressure build inside the cooker.
- Garlic butter melts into every nook making it super flavorful and moist.
- Mozzarella and Pecorino mix brings gooey and sharp cheesy layers in each bite.
- Pressure cooker’s steam locks in moisture, no drying out here.
- Using instant yeast keeps the rise quick and reliable every go.
- Natural release helps the rolls finish cooking gently without shocking the dough.
- Simple ingredients that come together fast but taste way better than store bought.
What Goes Into the Pot Today
- 4 cups bread flour plus a little extra for dusting your surface.
- 2 and ¼ teaspoons instant yeast, the kind that wakes up fast.
- 1 teaspoon granulated sugar, just a pinch to help the yeast do its thing.
- 1 and ½ teaspoons fine sea salt for that balanced flavor.
- 1 and ½ cups water warmed to about 1106F to get the yeast happy.
- About 1 and ½ tablespoons olive oil mixed into the dough.
- ¼ cup olive oil plus 1 stick of unsalted butter room temp for the garlic butter blend.
- 10 cloves garlic minced nice and fine, that’s where you get the kick.
- A mix of 1 teaspoon hot red pepper flakes and 3 tablespoons minced flat-leaf Italian parsley for some zing and freshness.
- 1 pound shredded mozzarella cheese plus ⅓ cup grated Pecorino Romano cheese for the stuffing.
The Full Pressure Cooker Journey
Start by mixing your bread flour, yeast, sugar, and salt in a large bowl. This builds your dry base that’s gonna hold all the good stuff.
Add warm water and olive oil to the mix and stir until the dough looks kinda shaggy and wet. You want it sticky but manageable.
Turn your dough onto a floured surface and knead it about 8 to 10 minutes. Don’t be shy to sprinkle more flour if it’s too sticky. You’re aiming for soft and elastic here.
Pop the dough ball into a lightly oiled bowl, cover it up, and set it somewhere warm. Let it rise for about 1 to 1 and a half hours until it doubles in size.
While that’s rising, whip up your garlic butter. Combine olive oil, softened butter, minced garlic, and red pepper flakes in a bowl. Let it hang out for flavors to mingle.
Once the dough’s ready, punch it down gently and cut it into equal pieces. Roll each piece into a circle around 5 inches wide.
Spread a spoonful of garlic butter on each dough circle, then sprinkle mozzarella and Pecorino cheese on top. Fold over the dough edges to seal it up tight like a ball.
Place these cheese-stuffed dough balls seam side down in your pressure cooker’s trivet or on parchment if your cooker allows. Brush tops with leftover garlic butter. Seal the lid and set your cooker on high pressure for about 15 minutes. When it’s done, let it natural release for 10 minutes before carefully flipping the valve and opening. Enjoy warm.
Easy Tweaks That Make Life Simple
You can totally swap the Pecorino for Parmesan if that’s what you got. It keeps the cheesy vibe but with a slightly different tang.
Using pre-minced garlic? No worries. Just use about 2 tablespoons. It's gonna work out fine and save you some chopping time.
If the whole dough rising feels like a hassle, try a warm spot like on top of your fridge or inside the oven with the light on. Helps things move faster so you don’t wait forever.
What It Tastes Like Fresh From the Pot
Right outta the cooker you get this soft, pillowy bread that’s bursting with melty mozzarella and that salty Pecorino bite. It’s like a little cheesy surprise each time you bite in.
The garlic butter sneaks into your taste buds first with a smooth, herby richness that makes every roll kinda addictive. That subtle heat from the pepper flakes adds a nice punch without stealing the show.
Moisture locked in by the pressure cooker keeps the rolls from feeling dry or crumbly. It’s a juicy texture that feels like fresh bakery stuff, but homemade.
The scents and flavors kinda wrap around your senses like a comfy blanket. It’s cozy comfort food that hits just right with a snack or alongside dinner.
Smart Storage That Actually Works
Got leftovers? Wrap them tight in plastic wrap or foil and store at room temp for up to a day. They stay soft and tasty.
If you wanna save them longer, pop the rolls in an airtight container in the fridge. They keep well for 3 to 4 days and just need a quick reheat.
Freezing is your friend here. Put the rolls in a freezer bag and freeze for up to 2 months. When you want 'em back, thaw overnight or reheat from frozen in a warm oven.
To reheat without drying out, sprinkle a bit of water on a paper towel, wrap a roll, and microwave a few seconds or warm in oven covered until soft.
Your Most Asked Questions Answered
Can I use regular yeast instead of instant yeast? Yeah, but you gotta proof it first in warm water with sugar before mixing. Instant yeast just skips that step.
Why do I need natural release after cooking? It lets the rolls finish cooking gently and stops them from getting tough from sudden pressure drops.
Can I add herbs to the dough? Totally. Fresh rosemary or thyme work awesome to add more flavor.
What if my dough is too sticky to handle? Just dust with more flour little by little while kneading. Sticky dough is normal but too wet can be hard to shape.
How do I prevent the garlic from burning? Since you mix it with butter and oil and cook under pressure, it softens and cooks slow so it won’t burn.
Is there a good way to tell when rolls are done? They should be golden brown on top when you open the cooker and cheese all melty and bubbly. If not, you can always bake a few minutes more uncovered.
Cheesy Garlic Rolls (Mozzarella, Pecorino, Garlic Stuffed) Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 cups bread flour plus extra for dusting
- 2 ¼ teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 ½ teaspoons fine sea salt
- 1 ½ cups water warmed to about 110°F
- 1 ½ tablespoons olive oil for dough
- ¼ cup olive oil for garlic butter
- 1 stick unsalted butter room temperature
- 10 cloves garlic minced
- 1 teaspoon hot red pepper flakes
- 3 tablespoons flat-leaf Italian parsley minced
- 1 pound mozzarella cheese shredded
- ⅓ cup Pecorino Romano cheese grated
Instructions
Instructions
- In a large bowl, mix bread flour, yeast, sugar, and salt.
- Add warm water and 1½ tablespoons olive oil. Stir to form a shaggy, sticky dough.
- Transfer to floured surface and knead for 8–10 minutes until soft and elastic.
- Place in an oiled bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Make garlic butter: mix ¼ cup olive oil, butter, garlic, red pepper flakes, and parsley. Set aside.
- Divide risen dough into equal pieces. Roll each into circles about 5 inches wide.
- Spread garlic butter on dough, sprinkle mozzarella and Pecorino. Fold and pinch into sealed balls.
- Arrange stuffed dough balls in pressure cooker trivet or parchment.
- Brush tops with leftover garlic butter.
- Seal lid and cook on high pressure for 15 minutes.
- Let pressure naturally release for 10 minutes before opening lid.
- Serve warm and enjoy cheesy, garlicky goodness.
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