Cheesy Garlic Rolls (Mozzarella, Pecorino, Garlic Stuffed) Pressure Cooker Recipe
These cheesy garlic rolls are soft, pillowy, and bursting with melted mozzarella and Pecorino Romano. Infused with garlic butter and made easy in a pressure cooker, they're perfect for dinner sides or snack platters.
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.
Notes
Substitute Parmesan for Pecorino if needed. Store leftovers in airtight container. Freeze for longer storage and reheat gently to maintain softness.