Buttery Cheese Garlic Rolls Recipe

Introduction

Buttery cheese garlic rolls are a deliciously soft and flavorful treat perfect for any occasion. These rolls combine roasted garlic, rich butter, and melted mozzarella wrapped in a tender yeast dough that’s sure to delight everyone at the table.

Ingredients

• Garlic Butter:
• 1 garlic head
• Sprinkle of salt
• 3 tbsp olive oil
• 50 grams (1/4 cup) butter, softened
• 1 tablespoon fresh parsley, chopped
• Dough:
• 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, softened
• 2 egg yolks
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• Filling:
• 200 grams (2 cups) mozzarella cheese
• Garlic butter prepared earlier
• Egg Wash:
• 1 egg

Instructions

1. Step 1: Preheat oven to 160°C (320°F). Place the whole garlic head with the top cut off in a ramekin, drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast for 2 hours until the garlic is soft and buttery.
2. Step 2: When the garlic is cool, squeeze out the cloves and mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil. Set aside the garlic butter.
3. Step 3: In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
4. Step 4: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the yeast mixture. Mix well.
5. Step 5: Knead the dough with a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
6. Step 6: Place the dough in a covered bowl and let it proof in a warm place around 29°C (85°F) for 1 hour and 30 minutes, or until doubled in size.
7. Step 7: Roll out the dough on a floured surface to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly over the dough.
8. Step 8: Sprinkle mozzarella cheese evenly on top of the buttered dough.
9. Step 9: Roll the dough tightly into a log shape.
10. Step 10: Cut the log into 6 equal portions using a sharp knife or unflavored dental floss.
11. Step 11: Place the rolls on a baking sheet, cover, and proof again for 30 minutes until puffy.
12. Step 12: Preheat oven to 175°C (350°F). Brush the rolls with egg wash and bake for 20-25 minutes. Check doneness after 20 minutes to avoid overbaking.
13. Step 13: Once baked, brush the rolls with any leftover garlic butter and sprinkle with chopped parsley before serving.

Tips & Variations

• Use fresh mozzarella for a creamier melt or substitute with a mix of mozzarella and cheddar for extra sharpness.
• If you don’t have milk powder, you can omit it; it helps with tenderness but isn’t essential.
• Proofing the dough in a warm, humid environment speeds up rising—try placing the bowl inside a turned-off oven with a bowl of hot water.
• For a spicy twist, add a pinch of chili flakes to the garlic butter before spreading.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, freeze the baked rolls wrapped tightly in plastic wrap and foil for up to 1 month. Reheat frozen or refrigerated rolls in a preheated oven at 160°C (320°F) for 10-15 minutes to restore softness and warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made garlic butter instead of roasting garlic?

You can substitute pre-made garlic butter, but roasting fresh garlic provides a sweeter, more mellow flavor that really elevates these rolls.

How do I know when the yeast is active and ready to use?

When mixed with warm milk and honey, the yeast should become frothy and bubbly within 10 minutes. This indicates it is active and good for baking.

Buttery Cheese Garlic Rolls Recipe

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★★★★★

4.7 from 129 reviews

These Buttery Cheese Garlic Rolls are irresistibly soft, flavorful, and packed with a rich garlic butter and melted mozzarella filling. Perfectly roasted garlic blended with butter and fresh parsley gives these rolls an aromatic and savory push, making them an ideal side or snack everyone will love.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 2 hours 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Garlic Butter

• 1 garlic head
• Sprinkle of salt
• 3 tbsp olive oil
• 50 grams (1/4 cup) butter
• 1 tablespoon fresh parsley, chopped

Dough

• 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, softened
• 2 egg yolks
• 1 1/2 teaspoon salt
• 1 tablespoon sugar

Filling

• 200 grams (2 cups) mozzarella cheese, shredded
• Garlic butter (prepared previously)

Egg Wash

• 1 egg

Instructions

1. Roast Garlic: Preheat oven to 160°C (320°F). Cut the top off a whole garlic head and place it in a ramekin. Drizzle with 3 tablespoons of olive oil and sprinkle with salt. Cover tightly with aluminum foil and roast in the oven for 2 hours until the garlic becomes soft and buttery.
2. Prepare Garlic Butter: Once the garlic is roasted, squeeze out the soft cloves into a bowl. Mix with 50 grams softened butter, 1 tablespoon chopped fresh parsley, and 2 tablespoons of the garlic-infused olive oil from roasting. Set aside.
3. Activate Yeast: In a small bowl, combine 90 grams warm milk, 7 grams active dry yeast, and 1 tablespoon honey. Let it proof for 10 minutes until frothy and active.
4. Make Dough: In a large mixing bowl, combine 200 grams all-purpose flour, 50 grams bread flour, 1 tablespoon sugar, 20 grams milk powder (if using), 25 grams softened butter, and 1 1/2 teaspoon salt. Add 2 egg yolks and the yeast mixture.
5. Knead Dough: Using a stand mixer fitted with a dough hook, knead the dough on medium speed for 15-20 minutes until it is soft, smooth, and slightly tacky but not sticky. Alternatively, knead by hand until the same texture is achieved.
6. First Proof: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and proof in a warm environment (about 29°C or 85°F) for 1 hour and 30 minutes, or until the dough doubles in size.
7. Roll Out Dough: Punch down the dough and roll it out on a lightly floured surface to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly over the surface.
8. Add Filling: Evenly sprinkle 200 grams shredded mozzarella cheese on top of the garlic butter layer. Roll the dough tightly into a log shape, sealing the edges as necessary.
9. Cut Rolls: Using a sharp knife or dental floss, cut the rolled dough into 6 equal portions.
10. Second Proof: Arrange the rolls cut side up on a baking sheet lined with parchment paper. Cover loosely and let them proof for another 30 minutes until puffy.
11. Bake: Preheat the oven to 175°C (350°F). Brush the tops of the rolls with an egg wash made from 1 beaten egg. Bake for 20-25 minutes, checking after 20 minutes, until golden brown and cooked through.
12. Decorate and Serve: Once out of the oven, brush the rolls with any leftover garlic butter and sprinkle with additional chopped fresh parsley. Serve warm for best flavor.

Notes

• Milk powder is optional but helps create a softer, richer dough.
• Ensure the garlic is very soft after roasting to blend smoothly into the butter.
• Proofing times depend on room temperature; longer proofing might be needed in cooler environments.
• Use fresh mozzarella for the best melt and stretch in the rolls.
• These rolls are best enjoyed fresh but can be reheated for a warm treat.
• Substitute olive oil with another mild oil if preferred for roasting garlic.

Keywords: garlic butter rolls, cheesy garlic rolls, homemade garlic bread, mozzarella rolls, soft bread rolls, savory baked rolls