Buttery Cheese Garlic Rolls

Why You’ll Love This Recipe

I love how these rolls combine everything comforting: soft, fluffy dough, rich garlic butter, and melty mozzarella cheese. The roasted garlic adds a deep, buttery flavor, while the fresh parsley keeps things vibrant. Whether I’m serving these as a side dish or enjoying one as a snack, they always hit the spot. They also look impressive but are surprisingly simple to make — just a little patience and basic baking steps!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Garlic Butter:

• 1 garlic head

• Sprinkle of salt

• 3 tbsp olive oil

• 50 grams (1/4 cup) butter

• 1 tablespoon fresh parsley

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

• 2 egg yolks

• 1 1/2 teaspoon salt

• 1 tablespoon sugar

Filling:

• 200 grams (2 cups) mozzarella cheese

• Garlic butter (from above)

Egg Wash:

• 1 egg

Directions

1. Roast Garlic: I start by cutting the top off a whole garlic head, placing it in a ramekin, drizzling with olive oil, and sprinkling it with salt. Then I cover it with foil and roast it at 160°C (320°F) for 2 hours until it’s buttery soft.

2. Make Garlic Butter: Once the garlic is roasted, I mix it with softened butter, chopped parsley, and 2 tablespoons of the garlic-infused oil from roasting. I set this aside for later.

3. Activate Yeast: In a bowl, I combine warm milk, active dry yeast, and honey. I let it sit for about 10 minutes until it becomes frothy and active.

4. Prepare Dough: In a mixing bowl, I combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the yeast mixture.

5. Knead Dough: I use a dough hook on medium speed and knead the mixture for about 15-20 minutes until the dough is soft and smooth.

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

7. Roll and Fill: I roll the dough out to about 1/4 cm (or 1/8 inch) thickness, then spread the garlic butter evenly. I sprinkle the mozzarella cheese on top and roll the dough into a tight log.

8. Cut Rolls: I cut the log into 6 equal pieces using a sharp knife or dental floss.

9. Second Proof: I place the rolls on a baking sheet, cover them, and let them proof for another 30 minutes until puffy.

10. Bake: I preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake them for 20-25 minutes (I start checking after 20 minutes).

11. Finishing Touch: While still warm, I brush the rolls with any remaining garlic butter and top with chopped parsley.

Servings and timing

This recipe yields 6 generously sized garlic cheese rolls. The total time is approximately 4 hours and 45 minutes, including roasting, proofing, and baking. Prep takes about 30 minutes, with the rest of the time for rising and roasting.

Variations

• Cheese Options: I sometimes swap mozzarella with cheddar, provolone, or a cheese blend for a sharper or smokier flavor.

• Add Herbs: Mixing rosemary, thyme, or oregano into the garlic butter gives the rolls a fresh twist.

• Spicy Version: Adding crushed red pepper flakes to the garlic butter adds a subtle heat.

• Mini Rolls: I’ve made smaller rolls by cutting the log into 8–10 pieces instead of 6 — perfect for appetizers.

• Sweet & Savory: I’ve even added a hint of brown sugar to the dough once for a sweet-savory contrast that worked surprisingly well.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. For freezing, I wrap them individually and keep them frozen for up to 2 months.

To reheat, I preheat the oven to 160°C (320°F) and warm them for about 5–8 minutes. For a quick fix, 30–45 seconds in the microwave also works — just know the texture might be slightly softer.

FAQs

How do I know if my dough is kneaded enough?

I look for a smooth, elastic texture. When I poke it gently, it should spring back slightly. If using a mixer, 15–20 minutes is usually just right.

Can I make these rolls ahead of time?

Yes, I often prepare the rolls up to the second proof, cover them tightly, and refrigerate overnight. I just let them come to room temperature before baking.

What’s the best way to roast garlic quickly?

If I’m short on time, I roast the garlic at 200°C (400°F) for about 45–50 minutes instead. It’s not as deep in flavor, but still delicious.

Can I use only all-purpose flour?

Yes, I’ve made these with just all-purpose flour and they still turn out great. The bread flour adds extra chew, but it’s optional.

Is it okay to skip the milk powder?

Definitely. I like using it for a richer dough, but the rolls will still be soft and fluffy without it.

Conclusion

These Buttery Cheese Garlic Rolls are everything I want in a baked treat — rich, cheesy, garlicky, and so satisfying. They’re worth every step and always impress whoever I serve them to. Whether I’m baking them fresh or pulling them out of the freezer to reheat, they never fail to deliver that warm, cozy feeling only fresh bread can bring.

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