Buttery Cheese Garlic Rolls (Print View)

Soft fluffy rolls stuffed with garlic butter and two cheeses, baked until golden.

# Ingredient List:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 1 tsp salt
05 - 1 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg

→ Garlic Cheese Filling

08 - 1/2 cup unsalted butter, softened
09 - 3 cloves garlic, minced
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 2 tbsp chopped fresh parsley
13 - 1/2 tsp salt

→ Topping

14 - 2 tbsp unsalted butter, melted
15 - 1 tbsp chopped fresh parsley
16 - 1/4 cup grated Parmesan cheese

# How to Make:

01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand 5–10 minutes until foamy and activated.
02 - Whisk in melted butter, egg, and salt. Gradually add flour, mixing until a soft, sticky dough forms.
03 - Turn dough onto a floured surface. Knead for 7–8 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled, about 1 hour.
05 - While dough rises, beat softened butter with minced garlic. Stir in mozzarella, Parmesan, parsley, and salt until combined.
06 - Punch down risen dough. On a floured surface, roll into a 12x16-inch rectangle.
07 - Spread garlic cheese mixture evenly over the dough, leaving a 1/2-inch border.
08 - Starting from a long edge, roll dough tightly into a log. Pinch seam to seal.
09 - Cut log into 12 equal slices. Place cut-side up in a greased 9x13-inch baking dish, leaving slight space between rolls.
10 - Cover loosely with towel. Let rise 25–30 minutes until puffy and nearly doubled. Preheat oven to 350°F during final 10 minutes.
11 - Bake 22–25 minutes until deeply golden brown and rolls sound hollow when tapped.
12 - Immediately brush hot rolls with melted butter. Sprinkle with parsley and Parmesan. Serve warm.

# Expert Advice:

01 -
  • The dough comes together so easily you might find yourself making these twice a week
  • That moment when you pull them from the oven and the cheese is bubbling out is pure magic
  • They reheat beautifully so you can make them ahead for parties or meal prep
02 -
  • If your milk is too hot, it will kill the yeast, and your dough will never rise properly
  • Dental floss works better than a knife for cutting the dough into clean rolls without squishing them
  • Letting them cool for just 5 minutes before serving makes them easier to handle but still warm
03 -
  • Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
  • Brushing the baked rolls with butter immediately while hot helps the toppings stick and keeps them soft

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