I make these soft cheese garlic rolls whenever I crave something warm, fluffy, and packed with flavor. Each roll is filled with roasted garlic butter and gooey melted mozzarella, then baked until golden and brushed with even more buttery goodness. I love serving them as a comforting side dish or enjoying one as a satisfying snack straight from the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup warm milk
2 ¼ teaspoons active dry yeast
1 tablespoon honey
3 cups bread flour
1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
2 egg yolks
¼ cup unsalted butter, softened
1 whole head garlic
2 tablespoons olive oil
½ cup unsalted butter, melted
1 ½ cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Directions
I start by preheating the oven to 400°F (200°C). I slice the top off the head of garlic, drizzle it with olive oil, wrap it in foil, and roast it for 30–35 minutes until soft and golden. After it cools, I squeeze out the cloves and mash them into a smooth paste.
In a large bowl, I combine the warm milk, yeast, and honey. I let it sit for 5–10 minutes until it becomes frothy.
Next, I add the bread flour, all-purpose flour, sugar, salt, egg yolks, and softened butter. I mix everything until a dough forms, then knead for 8–10 minutes until smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1½ hours, until it doubles in size.
In a small bowl, I mix the roasted garlic paste with melted butter and chopped parsley.
Once the dough has risen, I roll it into a large rectangle about ¼-inch thick. I spread the garlic butter evenly over the surface and sprinkle shredded mozzarella on top.
I roll the dough tightly into a log and slice it into 6 equal portions. I arrange the rolls in a greased baking dish.
I cover them again and let them rise for 45–60 minutes until puffy.
Then I preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes, until golden brown and fully cooked.
As soon as they come out of the oven, I brush them with any remaining garlic butter and sprinkle extra parsley over the top before serving.
Servings and Timing
Servings: 6 rolls
Prep Time: 30 minutes
Cooking Time: 55 minutes
Total Time: 2 hours 30 minutes
Calories: Approximately 420 kcal per serving
Variations
I sometimes swap the mozzarella for cheddar or a blend of Italian cheeses for a sharper flavor. When I want extra richness, I add a sprinkle of grated Parmesan on top before baking. For a little heat, I mix red pepper flakes into the garlic butter. If I am serving these with pasta, I occasionally add a pinch of Italian seasoning to complement the meal.
Storage/Reheating
I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To reheat, I warm them in a 300°F oven for about 8–10 minutes until heated through. If I am in a hurry, I microwave them for 20–30 seconds, though I prefer the oven method to keep the texture soft without becoming chewy.
For longer storage, I freeze the rolls in a sealed container for up to 2 months. I thaw them at room temperature before reheating.
FAQs
Can I make the dough ahead of time?
Yes, I sometimes prepare the dough and let it complete its first rise, then refrigerate it overnight. The next day, I let it come to room temperature before shaping and continuing with the recipe.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast in the same amount. I simply skip the proofing step and mix it directly with the dry ingredients.
How do I know when the rolls are fully baked?
I look for a golden brown top and make sure the center roll is cooked through. If needed, I gently lift one to check that the bottom is lightly browned.
Can I freeze the rolls before baking?
Yes, I assemble the rolls and freeze them before the second rise. When ready to bake, I thaw them, allow them to rise until puffy, and then bake as directed.
What can I serve these rolls with?
I love serving them alongside soups, pasta dishes, roasted meats, or fresh salads. They also make a delicious snack on their own.
Conclusion
I truly enjoy making these soft cheese garlic rolls because they combine fluffy homemade bread with rich roasted garlic and melted cheese in every bite. The aroma alone makes my kitchen feel warm and inviting. Whenever I bake these, they quickly become the highlight of the table, and I always look forward to making them again.
📖 Recipe:
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Soft Cheese Garlic Rolls
- Total Time: 2 hours 30 minutes
- Yield: 6 rolls
- Diet: Vegetarian
Description
These soft cheese garlic rolls are fluffy, buttery, and filled with roasted garlic and gooey melted mozzarella. Baked until golden and brushed with garlic butter, they make the perfect comforting side or snack.
Ingredients
1 cup warm milk
2 ¼ teaspoons active dry yeast
1 tablespoon honey
3 cups bread flour
1 cup all-purpose flour
¼ cup granulated sugar
1 teaspoon salt
2 egg yolks
¼ cup unsalted butter, softened
1 whole head garlic
2 tablespoons olive oil
½ cup unsalted butter, melted
1 ½ cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let cool, then squeeze out the cloves and mash into a smooth paste.
- In a large bowl, combine warm milk, yeast, and honey. Let sit for 5–10 minutes until frothy.
- Add bread flour, all-purpose flour, sugar, salt, egg yolks, and softened butter. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours until doubled in size.
- In a small bowl, mix the roasted garlic paste with melted butter and chopped parsley.
- Roll the risen dough into a large rectangle about ¼-inch thick. Spread the garlic butter evenly over the surface and sprinkle mozzarella on top.
- Roll the dough tightly into a log and slice into 6 equal portions. Arrange in a greased baking dish.
- Cover and let rise again for 45–60 minutes until puffy.
- Preheat the oven to 350°F (175°C). Bake for 20–25 minutes until golden brown and cooked through.
- Brush with remaining garlic butter and sprinkle extra parsley on top before serving.
Notes
Swap mozzarella for cheddar or an Italian cheese blend for a sharper flavor.
Add grated Parmesan on top before baking for extra richness.
Mix red pepper flakes into the garlic butter for a touch of heat.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in a 300°F oven for 8–10 minutes or microwave for 20–30 seconds.
Freeze baked rolls for up to 2 months; thaw at room temperature before reheating.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 110 mg
