Buttery Cheese Garlic Rolls (Print View)
Pillowy, golden rolls stuffed with garlic butter, melted mozzarella and Parmesan—perfect with soups, pastas, or brunch.
# Ingredient List:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm whole milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg
→ Filling
08 - 4 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley (optional)
13 - 1/2 teaspoon dried Italian herbs (optional)
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 1 clove garlic, minced
16 - 1 tablespoon chopped fresh parsley (optional)
# How to Make:
01 - In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Let stand for 5 to 7 minutes until frothy.
02 - Add softened unsalted butter, egg, and salt to the yeast mixture. Stir until thoroughly combined.
03 - Gradually add the all-purpose flour, mixing to form a soft dough. Knead on a lightly floured surface for 6 to 8 minutes until the dough becomes smooth and elastic.
04 - Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm area for 1 hour or until doubled in volume.
05 - Preheat oven to 350°F. Line a baking tray with parchment paper. In a small bowl, mix together melted butter, minced garlic, shredded mozzarella cheese, grated Parmesan, parsley, and dried herbs for the filling.
06 - Punch down the dough and divide into 12 equal portions. Flatten each portion into a small circle, place a generous spoonful of filling in the center, then gather and pinch the edges to seal, forming a ball.
07 - Arrange the filled dough balls seam-side down on the prepared tray. Cover loosely and let rise for 25 to 30 minutes.
08 - Bake in the preheated oven for 20 to 25 minutes, or until the rolls are golden brown on top.
09 - While the rolls are still hot, brush the surface with melted butter mixed with minced garlic and sprinkle with additional chopped parsley if desired.
# Expert Advice:
01 -
- The molten, cheesy middle is like your own hidden gem with every bite.
- They're irresistible both warm from the oven and reheated the next day—if any survive that long.
02 -
- If your milk is too hot, you’ll kill the yeast—let it be just warm to the touch.
- Pinch the dough closed really well or the cheese will escape in the oven and you’ll lose that dreamy filling.
03 -
- Brushing the rolls right out of the oven ensures each one soaks up the garlicky goodness instead of turning soggy later.
- Let the filled dough balls rise again before baking—skipping this step gives you dense, dull bread rather than feathery rolls.