These buttery cheese garlic rolls are soft, fluffy, and filled with rich garlic butter and melty cheese. I like making them when I want something comforting and savory that works just as well for dinner as it does for sharing with family or friends. The combination of warm bread, garlic, and cheese makes them hard to resist straight out of the oven.
Why You’ll Love This Recipe
I love this recipe because the dough is incredibly tender and easy to work with, and the garlic butter adds so much flavor without being overpowering. The cheese melts perfectly inside the rolls, making each bite soft and satisfying. I also enjoy how versatile they are, since they can be served as a side dish, appetizer, or even a snack.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Garlic butter
1 whole head of garlic
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
Dough
3/4 cup warm milk
2 1/4 teaspoons active dry yeast
2 tablespoons honey
2 cups all-purpose flour
1 cup bread flour
2 tablespoons milk powder (optional)
1/4 cup unsalted butter, softened
2 egg yolks
1 teaspoon salt
2 tablespoons sugar
Filling
1 1/2 cups shredded mozzarella cheese
Prepared garlic butter
Egg wash
1 egg
Directions
I start by roasting the garlic. I cut the top off the garlic head, drizzle it with olive oil, sprinkle it with salt, wrap it in foil, and bake it until soft and golden. Once cooled, I squeeze the roasted garlic into a bowl and mix it with butter and parsley to make the garlic butter.
For the dough, I combine the warm milk, yeast, and honey and let it sit until foamy. In a large bowl, I add the flours, sugar, milk powder, salt, butter, egg yolks, and the yeast mixture. I knead the dough until it becomes smooth and elastic.
I let the dough rise in a warm place until it doubles in size. After rising, I roll it out into a rectangle, spread an even layer of garlic butter over the surface, and sprinkle the mozzarella cheese on top. I roll the dough tightly into a log and slice it into equal pieces.
I place the rolls into a baking dish, cover them, and let them rise again until puffy. Before baking, I brush them with egg wash. I bake the rolls until they are golden brown, then brush them with more garlic butter and sprinkle extra parsley on top before serving.
Servings and Timing
This recipe makes about 6 large rolls. I usually allow around 30 minutes for preparation, about 1 hour and 30 minutes for rising time, and 20 to 25 minutes for baking, making the total time approximately 2 hours and 25 minutes.
Storage/Reheating
I store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at a low temperature until heated through and the cheese is soft again. They can also be frozen for up to 2 months, and I let them thaw in the refrigerator before reheating.
FAQs
Can I make the dough ahead of time?
I like preparing the dough in advance and letting it rise overnight in the refrigerator, then shaping and baking the rolls the next day.
What cheese works best for this recipe?
I usually use mozzarella because it melts well, but I also enjoy using a mix of mozzarella and cheddar for extra flavor.
Why didn’t my rolls turn out fluffy?
I’ve noticed that under-kneading or not allowing enough rising time can cause dense rolls, so I always make sure the dough doubles in size.
Can I bake these rolls in a different pan?
I often use a round or rectangular baking dish, but a cast iron skillet also works well for evenly baked rolls.
Can I add herbs to the filling?
I like adding dried oregano or thyme to the garlic butter when I want extra flavor.
Conclusion
I really enjoy making these buttery cheese garlic rolls because they are simple, comforting, and full of flavor. The soft bread, rich garlic butter, and melted cheese make them a recipe I come back to often, whether I’m cooking for others or just treating myself.
These soft, fluffy garlic rolls are filled with roasted garlic butter and melty mozzarella cheese. Perfect as a side, appetizer, or savory snack.
Total Time:2 hours 25 minutes
Yield:6 rolls
Ingredients
Garlic Butter:
1 whole head of garlic
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
Dough:
3/4 cup warm milk
2 1/4 teaspoons active dry yeast
2 tablespoons honey
2 cups all-purpose flour
1 cup bread flour
2 tablespoons milk powder (optional)
1/4 cup unsalted butter, softened
2 egg yolks
1 teaspoon salt
2 tablespoons sugar
Filling:
1 1/2 cups shredded mozzarella cheese
Prepared garlic butter
Egg Wash:
1 egg
Instructions
Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil and salt, wrap in foil, and roast for 30–40 minutes. Cool, then squeeze garlic into a bowl and mash with butter and parsley to make garlic butter.
In a small bowl, mix warm milk, yeast, and honey. Let sit 5–10 minutes until foamy.
In a large bowl, combine all-purpose flour, bread flour, milk powder (if using), salt, sugar, butter, egg yolks, and the yeast mixture. Knead until dough is smooth and elastic, about 10 minutes.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Roll out dough into a rectangle. Spread garlic butter evenly and sprinkle mozzarella over the surface. Roll into a log and cut into 6 equal pieces.
Place rolls in a greased baking dish. Cover and let rise again until puffy, about 30 minutes.
Preheat oven to 350°F. Brush rolls with beaten egg and bake for 20–25 minutes, until golden brown.
Remove from oven, brush with additional garlic butter, and sprinkle with extra parsley. Serve warm.
Notes
You can prepare the dough the night before and let it rise in the fridge overnight.
Use a mix of mozzarella and cheddar for more depth of flavor.
Add herbs like oregano or thyme to the garlic butter for variation.
Cast iron skillets work great for baking these evenly.
