Buttery cheese Garlic Rolls

Imagine pulling apart a warm, golden roll to reveal layers of melted mozzarella and rich, roasted garlic butter — that first bite is pure comfort. Buttery cheese garlic rolls are the kind of baked treat that fills your kitchen with an irresistible aroma and disappears from the table in minutes. They strike the perfect balance between pillowy soft bread, gooey cheese, and deeply savory garlic flavor. Whether you’re serving them as a side dish, party snack, or indulgent weekend project, these rolls deliver every single time. You’ll learn exactly how to make them from scratch, including roasting your own garlic, building the dough, and achieving that bakery-quality finish at home.

Why You’ll Love This Recipe

These buttery cheese garlic rolls are genuinely hard to resist, and once you understand why, you’ll want to make them on repeat. First, roasting a whole head of garlic transforms its sharp bite into something mellow, sweet, and almost caramel-like — it’s a flavor foundation that store-bought garlic paste simply cannot replicate. Second, the dough itself is enriched with butter, egg yolks, and milk powder, giving every roll a soft, pillowy crumb that pulls apart beautifully. Third, the mozzarella melts into every layer as the rolls bake, creating those gorgeous cheese pulls that make the whole effort worthwhile. Finally, this recipe is approachable for home bakers at any skill level. The steps are clear, the ingredients are accessible, and the results are consistently impressive. These cheesy garlic bread rolls are the kind of recipe that earns you genuine compliments every time you serve them.

Ingredients List for the Buttery Cheese Garlic Rolls

Here is everything you need to make these buttery cheese garlic rolls. Gather all ingredients before you begin for the smoothest baking experience.

• 1 garlic head

• Sprinkle of salt

• 3 tbsp olive oil

• 50 grams (1/4 cup) butter

• 1 tablespoon fresh parsley

• 90 grams (1/3 cup) warm milk

• 7 grams (2 1/4 tsp) active dry yeast

• 1 tbsp honey

• 200 grams (1 1/2 cups) all purpose flour

• 50 grams (1/2 cup) bread flour

• 20 grams (3 tbsp) milk powder (optional)

• 25 grams (2 tbsp) butter

• 2 egg yolks

• 1 1/2 teaspoon salt

• 1 tablespoon sugar

• 200 grams (2 cups) mozzarella cheese

• Garlic butter we made previously

• 1 egg

Pro Tips

Getting the best results from your buttery cheese garlic rolls comes down to a few critical techniques.

Roast your garlic low and slow. Two hours at 160°C (320°F) may seem like a long time, but that gentle heat is what transforms raw garlic into a spreadable, buttery, deeply sweet paste. Rushing this step at higher heat will dry it out and make it bitter. Be patient — it is completely worth it.

Knead the dough thoroughly. Fifteen to twenty minutes of kneading with a dough hook is not excessive — it is essential. Proper gluten development gives these rolls their signature soft, stretchy texture. Under-kneaded dough produces dense, heavy rolls that do not rise properly.

Keep your proof environment warm. Yeast thrives around 29°C (85°F). If your kitchen is cool, place the covered dough in a slightly warmed oven with just the light on. A proper first proof ensures your rolls double in size and develop excellent flavor before they ever reach the oven.

Instructions

Step 1: Roast Garlic
In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.

Step 2: Garlic Butter
When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.

Step 3: Yeast Mixture
In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.

Step 4: Dough
In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.

Step 5: Knead Dough
Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.

Step 6: Proof Dough
Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.

Step 7: Roll Out Dough
Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.

Step 8: Add Mozzarella
Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.

Step 9: Cut Dough
Cut the dough into 6 equal portions using a knife or dental floss.

Step 10: Second Proof
Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.

Step 11: Bake
Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).

Step 12: Decorate
Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.

Variations

These buttery cheese garlic rolls are wonderfully versatile, and a few simple swaps can completely change the experience.

Herb and Cheese Rolls: Replace the fresh parsley in the garlic butter with a blend of fresh rosemary and thyme. The woodsy, aromatic quality of these herbs pairs beautifully with the mozzarella and makes the rolls feel slightly more sophisticated for dinner party settings.

Spicy Garlic Rolls: Add half a teaspoon of red pepper flakes and a pinch of smoked paprika to the garlic butter before spreading it over the dough. The gentle heat cuts through the richness of the cheese and butter, creating a version of these garlic butter stuffed rolls that has a little welcome kick.

Four-Cheese Rolls: Swap out half the mozzarella and replace it with a mix of sharp cheddar, parmesan, and cream cheese. This combination creates a richer, tangier filling with a more complex depth of flavor that cheese lovers will find absolutely irresistible.

Storage and Serving

Buttery cheese garlic rolls are best enjoyed fresh from the oven while the cheese is still melted and the crust is golden. For serving, arrange them on a warm plate and brush generously with any remaining garlic butter. They pair beautifully alongside pasta dishes, soups, or a simple green salad.

For storage, allow the rolls to cool completely before placing them in an airtight container. They will keep at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, wrap them loosely in foil and warm in a 160°C (320°F) oven for 8-10 minutes until heated through. Avoid microwaving if possible, as it softens the crust. These rolls also freeze well — wrap individually and freeze for up to one month. Thaw at room temperature before reheating.

FAQs

Can I make the dough without a stand mixer?
Yes, you can knead the dough by hand. It will take slightly longer — around 20-25 minutes of continuous kneading — but the result will be just as good. The dough is ready when it feels smooth, elastic, and springs back gently when poked.

Can I use instant yeast instead of active dry yeast?
Yes. Use the same quantity of instant yeast, but you can skip the proofing step and add it directly to the dry ingredients along with the warm milk and honey.

What if my dough does not double in size during proofing?
This usually means the yeast was not active. Check that your milk was warm but not hot — anything above 43°C (110°F) can kill yeast. Always proof your yeast mixture first and confirm it becomes frothy before proceeding.

Can I prepare these rolls ahead of time?
Yes. After cutting the rolls in Step 9, place them on the baking sheet, cover tightly, and refrigerate overnight. The next morning, bring them to room temperature and allow the second proof before baking as directed.

Can I use a different cheese instead of mozzarella?
Absolutely. Provolone, gruyère, or a mild cheddar all work well in these cheesy garlic bread rolls. Choose a cheese with good melting properties for the best pull and texture inside each roll.

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