Buttery Cheese Garlic Rolls (Printable)
Soft, pillowy rolls filled with garlic butter and melted mozzarella and Parmesan—golden, aromatic, and shareable.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2¼ teaspoons) active dry yeast
03 - 1 tablespoon sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg
→ Filling
08 - 4 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 1½ cups shredded mozzarella cheese
11 - ½ cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley (optional)
13 - ½ teaspoon dried Italian herbs (optional)
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 1 clove garlic, minced
16 - 1 tablespoon chopped fresh parsley (optional)
# How To Cook:
01 - Combine warm milk, sugar, and active dry yeast in a large mixing bowl. Allow to sit for 5 to 7 minutes, or until the mixture becomes frothy.
02 - Add softened unsalted butter, egg, and salt to the yeast mixture. Mix until fully integrated.
03 - Gradually add all-purpose flour, stirring continuously until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic.
04 - Place the dough in a lightly greased bowl. Cover and set aside to rise in a warm area for 1 hour, or until doubled in volume.
05 - Preheat oven to 350°F. Line a baking tray with parchment paper.
06 - In a small bowl, stir together melted butter, finely minced garlic, shredded mozzarella cheese, grated Parmesan cheese, chopped parsley, and Italian herbs until evenly combined.
07 - Punch down risen dough and divide it into 12 equal pieces.
08 - Flatten each dough portion into a circle. Place a generous spoonful of cheese filling in the center, gather the edges, and pinch to seal, shaping each into a ball.
09 - Place formed rolls seam-side down onto the prepared tray, spacing evenly. Cover loosely and let rise for 25 to 30 minutes.
10 - Transfer rolls to the oven and bake for 20 to 25 minutes, until golden brown on top.
11 - While still hot, brush rolls with melted butter mixed with minced garlic and sprinkle with chopped parsley if desired.
# Expert Tips:
01 -
- Each roll melts together clouds of cheese and rich garlic butter like a bakery secret.
- They freeze beautifully, making them a trusty side for impromptu dinners or brunches.
02 -
- Once I tried to rush the first rise and ended up with dense, sad rolls—patience gives you fluffiness.
- Switching to grating my own mozzarella made the filling melt so much smoother and richer.
03 -
- A kitchen thermometer keeps your milk from getting too hot and sabotaging the yeast.
- Pinching each roll closed really well means oozy cheese stays in, not all over your tray.