I love how this garlic bread turns out perfectly every time. The roasted garlic gives it a mellow, caramelized flavor that blends beautifully with the butter, milk, and egg custard. The Hawaiian rolls (or baguette) create the ideal texture: slightly crispy on the outside with a soft, tender inside that soaks up the garlic butter. Plus, it’s topped with golden, bubbling mozzarella cheese — what more could I ask for? It’s easy, flavorful, and guaranteed to impress at any gathering.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Roasted Garlic:
8–10 garlic cloves
2 tbsp olive oil
Pinch of salt
Garlic Butter Custard:
Roasted garlic (from above)
½ cup butter, melted (113g)
1 egg
¼ cup milk (60g)
½ tsp salt
½ tsp paprika
2 tbsp chopped fresh parsley
Assembly:
12 King’s Hawaiian Original Hawaiian Sheet Rolls (kept as a full sheet) or a similar-sized French baguette
2 cups shredded mozzarella cheese
Chopped parsley and chili flakes (for garnish)
Directions
Roast the Garlic: I preheat the oven to 400°F. Then I mix the peeled garlic cloves with olive oil and a pinch of salt, place them in a small oven-safe pot or dish, cover it (or use foil), and roast for about 20 minutes until they’re soft and golden. Once done, I mash them with a fork.
Make the Garlic Butter Custard: In a bowl, I whisk together the mashed garlic, melted butter, egg, milk, salt, paprika, and chopped parsley until everything is well combined and smooth.
Prep the Bread: After roasting the garlic, I reduce the oven temperature to 350°F. I slice the bread sheet horizontally into two halves, then bake the cut bread for 8–10 minutes until it turns lightly golden and crisp.
Soak the Bread: I pour the garlic butter custard into a wide dish and carefully dip each toasted bread half into the mixture, making sure it’s coated well on all sides.
Bake Again: I place the soaked bread back onto the baking sheet and bake at 350°F for another 15–18 minutes until the bread is golden and slightly puffed.
Add Cheese and Broil: Once baked, I cover the tops with shredded mozzarella cheese and broil for about 5 minutes — just until the cheese is melted and bubbling with golden spots.
Finish and Serve: I garnish the bread with chopped parsley and chili flakes, slice it up, and serve while it’s hot and cheesy.
Servings and timing
This recipe makes 12 servings. It takes around 1 hour and 20 minutes from start to finish. I usually spend about 20 minutes prepping and the remaining time roasting, soaking, and baking the bread.
Variations
Different Cheeses: I like to mix mozzarella with cheddar or provolone for a richer flavor.
Bread Options: Instead of Hawaiian rolls, I sometimes use ciabatta, sourdough, or a classic French baguette for a different texture.
Make It Spicy: Adding extra chili flakes or a dash of cayenne to the custard gives the bread a gentle heat.
Add Protein: For a heartier twist, I’ve added cooked, crumbled sausage or bacon under the cheese before broiling.
Herb Infusion: I also enjoy adding a little thyme or rosemary to the garlic butter for more aromatic depth.
Storage/Reheating
I store any leftover garlic bread in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven — 350°F for 5–8 minutes keeps the outside crispy and the inside soft. The microwave works too for about 30–45 seconds, but the texture turns softer.
If I want to freeze it, I wrap the cooled bread in foil and freeze for up to 2 months. When ready to eat, I reheat straight from frozen in a 350°F oven for 10–15 minutes.
FAQs
Can I use fresh garlic instead of roasting it?
Yes, but I really recommend roasting it. Roasted garlic has a sweet, mellow flavor that fresh garlic just doesn’t have. If I’m in a rush, I lightly sauté minced garlic in butter to mellow it out quickly.
Can I make this recipe ahead of time?
Absolutely. I prepare everything up to the broiling stage and refrigerate the bread. Then, right before serving, I add the cheese and broil it for a few minutes to finish.
What can I use instead of Hawaiian rolls?
I’ve made this recipe with baguettes, ciabatta, and even thick sandwich bread slices. As long as the bread has some structure to soak in the butter without falling apart, it works great.
Is there a way to make this less rich?
To lighten it up a bit, I sometimes reduce the butter slightly or use low-fat milk. Skipping the cheese topping also makes it lighter, though I love the full version best.
Why is there egg in the garlic butter?
The egg helps turn the garlic butter into a custard-like coating that adds richness and structure to the bread. It soaks in beautifully and gives it a soft but not soggy texture after baking.
Conclusion
This cheesy garlic bread isn’t just good — it’s unforgettable. The balance of textures and flavors, from crisp edges to gooey cheese and deep garlic flavor, makes it something I always come back to. Whether I’m serving it at a party, with pasta, or just indulging on my own, this recipe delivers every single time.
