Soft, fluffy, and filled with roasted garlic butter and melted cheese, these rolls are rich, aromatic, and irresistibly comforting. I love serving them fresh from the oven when the cheese is still gooey and the tops are golden brown. They make a beautiful centerpiece for gatherings or a decadent side dish that always disappears quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 garlic heads, peeled
4 tbsp extra virgin olive oil
Pinch of salt
2 eggs
½ cup (120 ml) warm milk
2 1/2 tsp (8 g) active dry yeast
1 tbsp honey
Slightly over 1 ¾ cups (230 g) all-purpose flour
1/3 cup (50 g) bread flour
1 1/2 tsp salt
1 tbsp granulated sugar
2 ½ tbsp (35 g) soft unsalted butter
1 tbsp chopped fresh parsley
2 cups (200 g) shredded mozzarella cheese
½ cup (45 g) freshly grated parmesan cheese
3 ½ tbsp (50 g) soft unsalted butter
3 tbsp chopped fresh parsley
Pinch of salt
Roasted garlic (from above)
1 egg, beaten
Directions
I start by preheating the oven to 302°F (150°C). I place the peeled garlic heads in a ramekin, drizzle them with olive oil, sprinkle a pinch of salt, cover with foil, and roast for about 1 hour and 45 minutes until soft and caramelized. Then I let them cool completely.
In a mixing bowl, I combine the warm milk, yeast, and honey. I stir gently and let it sit for 10–15 minutes until the mixture becomes foamy.
Next, I add the eggs, all-purpose flour, bread flour, salt, and sugar. I knead the dough using a stand mixer with a dough hook on medium-low speed for about 15 minutes.
I add the 2 ½ tablespoons of soft butter and continue kneading for another 10 minutes until the dough becomes soft and slightly sticky.
Then I cover the dough and let it proof in a warm place (around 80°F/27°C) for 1 ½ to 2 hours, or until doubled in size.
While the dough is rising, I prepare the garlic butter. I mash the roasted garlic with 3 ½ tablespoons soft butter, chopped parsley, and a pinch of salt until smooth and spreadable.
Once the dough has proofed, I roll it out into a rectangle. I spread the garlic butter evenly over the surface and sprinkle the mozzarella and parmesan cheese generously on top.
Next I cut the dough into 6 strips and roll each strip individually. I place them in a parchment-lined baking pan, cover, and let them proof again for about 30 minutes.
I preheat the oven to 355°F (180°C). Then brush the tops with beaten egg and bake for 25–30 minutes until golden brown and fully cooked through.
Servings and Timing
Servings: 6 servings
Prep Time: 45 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 4 hours 45 minutes
Calories: Approximately 620 kcal per serving
Variations
I sometimes switch up the cheese by adding a bit of sharp cheddar or provolone for a stronger flavor. When I want a little heat, I mix red pepper flakes into the garlic butter.
For a more herb-forward version, I add fresh thyme or rosemary to the filling. If I want to make them extra indulgent, I brush the tops with additional melted butter as soon as they come out of the oven.
Storage/Reheating
I store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days.
When I reheat them, I place them in a 325°F (165°C) oven for about 8–10 minutes until warmed through. I sometimes cover them loosely with foil to prevent over-browning. If I am in a hurry, I microwave them briefly, though I find the oven keeps the texture much better.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough and let it complete the first rise, then refrigerate it overnight. The next day, I let it come to room temperature before shaping and proceeding with the second proof.
Can I use pre-roasted garlic?
I can use pre-roasted garlic to save time, but I find that roasting it fresh gives the best flavor and texture.
Can I freeze these rolls?
Yes, I freeze them after baking and cooling completely. I wrap them tightly and store them in a freezer-safe bag for up to 2 months. I reheat them in the oven straight from frozen.
Why is my dough too sticky?
The dough is meant to be slightly sticky, but if it feels overly wet, I add a small amount of flour, one tablespoon at a time, while kneading until it becomes manageable.
Can I make these rolls without a stand mixer?
Yes, I knead the dough by hand if needed. It takes a bit more effort and time, usually around 20–25 minutes, but the results are just as soft and delicious.
Conclusion
These buttery garlic cheese rolls are one of my favorite comfort bakes. I love how the roasted garlic melts into the butter and blends with the stretchy cheese inside each soft layer. Whenever I make them, they bring warmth, flavor, and a little bit of indulgence to the table. I find them perfect for sharing, though I am always tempted to keep one extra roll just for myself.
📖 Recipe:
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Buttery Garlic Cheese Rolls
- Total Time: 4 hours 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Soft, fluffy rolls filled with sweet roasted garlic butter and gooey melted cheese, baked until golden brown. These rich and aromatic rolls make a comforting side dish or a stunning centerpiece for gatherings.
Ingredients
3 garlic heads, peeled
4 tbsp extra virgin olive oil
Pinch of salt
2 eggs
1/2 cup (120 ml) warm milk
2 1/2 tsp (8 g) active dry yeast
1 tbsp honey
Slightly over 1 3/4 cups (230 g) all-purpose flour
1/3 cup (50 g) bread flour
1 1/2 tsp salt
1 tbsp granulated sugar
2 1/2 tbsp (35 g) soft unsalted butter
1 tbsp chopped fresh parsley
2 cups (200 g) shredded mozzarella cheese
1/2 cup (45 g) freshly grated parmesan cheese
3 1/2 tbsp (50 g) soft unsalted butter
3 tbsp chopped fresh parsley
Pinch of salt
Roasted garlic (from above)
1 egg, beaten
Instructions
- Preheat the oven to 302°F (150°C). Place the peeled garlic heads in a ramekin, drizzle with olive oil, sprinkle with a pinch of salt, cover with foil, and roast for about 1 hour and 45 minutes until soft and caramelized. Let cool completely.
- In a mixing bowl, combine warm milk, yeast, and honey. Let sit for 10–15 minutes until foamy.
- Add eggs, all-purpose flour, bread flour, salt, and sugar. Knead with a stand mixer fitted with a dough hook on medium-low speed for about 15 minutes.
- Add 2 1/2 tablespoons soft butter and continue kneading for another 10 minutes until the dough is soft and slightly sticky.
- Cover the dough and let it proof in a warm place (around 80°F/27°C) for 1 1/2 to 2 hours, or until doubled in size.
- Prepare the garlic butter by mashing the roasted garlic with 3 1/2 tablespoons soft butter, chopped parsley, and a pinch of salt until smooth.
- Roll the proofed dough into a rectangle. Spread the garlic butter evenly over the surface and sprinkle mozzarella and parmesan on top.
- Cut the dough into 6 strips and roll each strip individually. Place in a parchment-lined baking pan, cover, and proof for 30 minutes.
- Preheat the oven to 355°F (180°C). Brush the tops with beaten egg and bake for 25–30 minutes until golden brown and fully cooked through.
Notes
For extra flavor, substitute part of the mozzarella with sharp cheddar or provolone.
Add red pepper flakes to the garlic butter for a slight kick.
Fresh thyme or rosemary can be added for a more herb-forward variation.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in a 325°F (165°C) oven for 8–10 minutes, loosely covered with foil if needed.
Freeze baked and cooled rolls for up to 2 months and reheat directly from frozen.
- Prep Time: 45 minutes
- Cook Time: 2 hours 15 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 145 mg
