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
