Buttery Cheese Garlic Rolls Recipe

Introduction

These buttery cheese garlic rolls are irresistibly fragrant and soft, perfect as a snack or side dish. With roasted garlic and gooey mozzarella wrapped in tender dough, they’re sure to be a hit with family and friends.

Ingredients

• 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 prepared earlier
• Egg wash: 1 egg

Instructions

1. Step 1: Roast the garlic by placing the whole garlic head (top cut off) in a ramekin. Drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until soft and buttery.
2. Step 2: Mix the roasted garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil from roasting. Set this garlic butter aside.
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.
5. Step 5: Knead the dough using 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 (~29°C or 85°F) for about 1 hour and 30 minutes, or until doubled in size.
7. Step 7: Roll out the dough to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly over the surface.
8. Step 8: Sprinkle mozzarella cheese on top, then tightly roll the dough into a log shape.
9. Step 9: Cut the rolled dough into 6 equal portions using a knife or dental floss.
10. Step 10: Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
11. Step 11: Preheat the oven to 175°C (350°F). Brush the rolls with egg wash and bake for 20-25 minutes, checking after 20 minutes to avoid overbrowning.
12. Step 12: After baking, brush the rolls with the remaining garlic butter and sprinkle with chopped parsley before serving.

Tips & Variations

• For extra flavor, add a sprinkle of chili flakes to the garlic butter before spreading it on the dough.
• You can substitute mozzarella with cheddar or a mix of cheeses for a different taste.
• If you don’t have bread flour, use only all-purpose flour but reduce the milk slightly for the right dough consistency.
• Use dairy-free butter and cheese to make the rolls vegan-friendly.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days and reheat in a warm oven for 10 minutes. These rolls can also be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-minced garlic instead of roasting a whole garlic head?

Roasting garlic gives a sweet and buttery flavor that pre-minced garlic can’t replicate. However, you can substitute with 2-3 teaspoons of pre-minced garlic mixed into softened butter if short on time.

What if I don’t have milk powder for the dough?

Milk powder helps improve texture and tenderness but is optional. If you don’t have it, simply omit it and continue with the recipe as written.

Buttery Cheese Garlic Rolls Recipe

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★★★★★

4.5 from 78 reviews

Deliciously soft, buttery garlic rolls filled with melted mozzarella cheese and infused with roasted garlic butter and fresh parsley. These homemade rolls are perfect as a savory snack or side dish, boasting a tender crumb and rich flavors that everyone will love.

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

Ingredients

Scale 1x2x3x

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 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 the oven to 160°C (320°F). Cut the top off one whole garlic head and place it in a ramekin. Drizzle with olive oil and sprinkle with salt. Cover with aluminum foil and roast for 2 hours until the garlic becomes buttery soft.
2. Prepare Garlic Butter: Once roasted garlic is cool, squeeze out the soft garlic cloves and mix them with softened butter, chopped fresh parsley, and 2 tablespoons of the garlic-infused olive oil. Set aside.
3. Activate Yeast: In a bowl, combine warm milk, active dry yeast, and honey. Let it sit for about 10 minutes until frothy and activated.
4. Make Dough: 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 until ingredients are evenly combined.
5. Knead Dough: Using a dough hook on medium speed, knead the dough for 15-20 minutes until it is soft, smooth, and elastic.
6. First Proof: Place the kneaded dough in a covered bowl and let it proof in a warm area (approximately 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
7. Roll Out Dough: Punch down the risen dough and roll it out on a floured surface to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly over the surface.
8. Add Mozzarella: Sprinkle shredded mozzarella cheese evenly on top of the buttered dough.
9. Roll Dough: Roll the dough tightly into a log, starting from one edge and rolling to the other, ensuring the cheese stays inside.
10. Cut Dough: Using a sharp knife or dental floss, cut the rolled dough into 6 equal portions.
11. Second Proof: Place the rolls on a baking sheet lined with parchment paper. Cover the rolls and let them proof for another 30 minutes until they become puffy.
12. Bake: Preheat the oven to 175°C (350°F). Brush the tops of the rolls with beaten egg wash. Bake for 20-25 minutes or until the rolls turn golden brown on top. Check doneness after 20 minutes to avoid overbaking.
13. Decorate & Serve: Once baked, brush the rolls with the leftover garlic butter and sprinkle with additional chopped parsley before serving warm.

Notes

• Milk powder is optional but adds softness and richness to the dough.
• Ensure the milk is warm (not hot) when activating yeast to prevent killing the yeast.
• Cover the dough properly during proofing to prevent drying out.
• Use dental floss to cut dough rolls evenly without squashing them.
• Leftover garlic butter can be stored in the refrigerator for up to 1 week.
• Serve these rolls warm for the best cheesy, buttery experience.

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