These buttery cheese garlic rolls are the ultimate savory indulgence — soft, fluffy bread filled with gooey melted mozzarella and slathered in rich roasted garlic butter. Every bite bursts with cheesy, garlicky goodness, making them ideal as a stand-alone snack or a side dish that elevates any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Garlic Butter:
1 head garlic
30 g olive oil
Sprinkle of salt
50 g butter, softened
1 tbsp fresh parsley, chopped
Dough:
90 g warm milk
7 g active dry yeast
25 g honey
200 g all-purpose flour
50 g bread flour (or use 250 g all-purpose if bread flour unavailable)
20 g milk powder (optional)
25 g butter, softened
2 egg yolks
1½ tsp salt
1 tbsp sugar
Filling:
200 g mozzarella cheese, shredded
Prepared garlic butter
Egg Wash:
1 egg, beaten
Directions
I start by roasting the garlic: I preheat the oven to 160 °C (320 °F), slice off the root end of the garlic head, place it in a ramekin, drizzle it with olive oil and salt, cover with foil, and roast it for about 2 hours until the cloves are completely soft.
Once the garlic cools, I mash it into the softened butter, stir in chopped parsley and 2 tablespoons of the garlic-infused oil, and set it aside.
For the dough, I mix warm milk, yeast, and honey in a small bowl and let it sit for 10 minutes until foamy.
In a stand mixer, I combine the flours, sugar, milk powder, butter, salt, egg yolks, and the activated yeast mixture. I knead it on medium speed for about 15 to 20 minutes until the dough becomes smooth and elastic.
I cover the dough and let it rise in a warm place (around 29 °C or 84 °F) for 90 minutes, or until it doubles in size.
Once risen, I roll the dough out to ¼ cm thickness, spread the garlic butter evenly across it, then sprinkle shredded mozzarella over the surface.
I roll the dough tightly into a log, slice it into 6 equal pieces, and place them cut side up in a greased baking pan. I cover the pan and let the rolls proof for another 30 minutes.
While they proof, I preheat the oven to 175 °C (347 °F). I brush the rolls with beaten egg and bake them for 20–25 minutes until golden and fragrant.
While still warm, I brush them with any leftover garlic butter, sprinkle with fresh parsley, and serve immediately.
Servings and timing
This recipe yields 6 buttery cheese garlic rolls.
Prep time: 20 minutes
Cooking time: 2 hours 25 minutes
Total time: approximately 2 hours 45 minutes
Calories: about 320 kcal per roll
Variations
Add herbs: Sometimes I mix in extra herbs like oregano or thyme with the garlic butter for an herby twist.
Different cheeses: I’ve swapped mozzarella with cheddar, provolone, or a mix of cheeses for different flavor profiles.
Spicy version: A sprinkle of red pepper flakes in the garlic butter gives a nice little kick.
Mini rolls: I’ve made smaller, bite-sized versions for party appetizers — just slice the dough log into more pieces.
No milk powder: If I skip the milk powder, I just replace it with a bit more flour, and the rolls still turn out deliciously soft.
Storage/Reheating
I keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days. For longer storage, I freeze them (wrapped individually in foil or plastic wrap, then placed in a zip-top bag) for up to a month.
To reheat, I pop them in the oven at 175 °C (347 °F) for about 5–8 minutes until warm. If frozen, I let them thaw first or heat them directly from frozen for about 10–12 minutes.
FAQs
How can I make these rolls ahead of time?
I prepare the dough and shape the rolls, then cover and refrigerate them overnight before the second rise. The next day, I bring them to room temperature and let them proof for 30 minutes before baking.
Can I use pre-minced or jarred garlic instead of roasting it?
Roasted garlic adds a unique, mellow depth that jarred garlic can’t match. But in a pinch, I’ve sautéed minced garlic in olive oil until golden and mixed it with the butter instead.
What’s the best way to shred mozzarella for this recipe?
I always shred mozzarella fresh from a block — it melts better and avoids the anti-caking agents that pre-shredded cheese has.
Can I knead the dough by hand instead of using a mixer?
Yes, I’ve done it by hand. It takes a bit longer (about 20–25 minutes), but it’s completely doable. I just make sure the dough becomes smooth and elastic.
Why do I need to use both all-purpose and bread flour?
Bread flour gives the rolls a slightly chewier, structured texture. When I only have all-purpose flour, I use it exclusively, and the result is still soft and delicious.
Conclusion
These buttery cheese garlic rolls are one of my go-to comfort bakes — they fill the kitchen with irresistible aromas and deliver on every level: soft, rich, cheesy, and utterly satisfying. Whether I’m making them for guests or as a weekend treat, they’re always a hit and rarely leave leftovers. If I’m looking for a crowd-pleaser that’s packed with flavor and feels like a warm hug in food form, this is it.
Recipe:
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Buttery Cheese Garlic Rolls
- Total Time: 2 hours 45 minutes
- Yield: 6 rolls
- Diet: Vegetarian
Description
These buttery cheese garlic rolls are soft, fluffy, and filled with gooey mozzarella, all slathered in rich roasted garlic butter. Perfect as a savory snack or a flavorful side dish.
Ingredients
1 head garlic
30 g olive oil
Sprinkle of salt
50 g butter, softened
1 tbsp fresh parsley, chopped
90 g warm milk
7 g active dry yeast
25 g honey
200 g all-purpose flour
50 g bread flour (or 250 g all-purpose flour total)
20 g milk powder (optional)
25 g butter, softened
2 egg yolks
1½ tsp salt
1 tbsp sugar
200 g mozzarella cheese, shredded
1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 160 °C (320 °F). Slice the root end off the garlic head, place in a ramekin, drizzle with olive oil and a sprinkle of salt. Cover with foil and roast for 2 hours until soft.
- Let the garlic cool, then mash into softened butter. Stir in chopped parsley and 2 tbsp of the garlic-infused oil. Set aside.
- In a bowl, mix warm milk, yeast, and honey. Let sit for 10 minutes until foamy.
- In a stand mixer, combine all-purpose flour, bread flour, sugar, milk powder, butter, salt, egg yolks, and the activated yeast mixture. Knead for 15–20 minutes until smooth and elastic.
- Cover and let dough rise in a warm place (29 °C/84 °F) for 90 minutes until doubled in size.
- Roll the dough out to ¼ cm thickness. Spread the garlic butter evenly and sprinkle mozzarella on top.
- Roll the dough tightly into a log and slice into 6 equal pieces. Place cut side up in a greased baking pan.
- Cover and proof the rolls for another 30 minutes.
- Preheat oven to 175 °C (347 °F). Brush rolls with beaten egg.
- Bake for 20–25 minutes until golden and fragrant.
- While warm, brush with remaining garlic butter, sprinkle with parsley, and serve.
Notes
Add herbs like oregano or thyme to the garlic butter for variation.
Use different cheeses such as cheddar or provolone.
Add red pepper flakes for a spicy twist.
Slice smaller for mini rolls ideal for appetizers.
Skip milk powder by adding more flour.
Store in an airtight container at room temperature (2 days) or refrigerate (4 days).
Freeze up to 1 month; reheat at 175 °C (347 °F) for 5–8 minutes (10–12 minutes if frozen).
Prepare the dough ahead and refrigerate overnight before second rise.
Fresh shredded mozzarella melts better than pre-shredded.
Dough can be kneaded by hand for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 65 mg
