This recipe makes six big rolls. The rolls have roasted garlic mixed into butter and lots of melted mozzarella inside. The dough is soft and slightly sweet. The outside becomes golden and shiny after an egg wash. These rolls warm the kitchen and please most people.
Why make this recipe
These buttery cheese garlic rolls are soft, rich, and full of garlic flavor. They are easy to share and work for breakfast, snack, or dinner. If you like soft breads with cheese, this is a simple one to try. For another soft bread idea, see cottage cheese flatbread recipe.
How to make Buttery cheese garlic rolls, everyone will love them!
Follow the Directions section for full steps. In short:
- Roast a whole garlic head until soft.
- Mix the roasted garlic with butter, parsley, and garlic oil to make garlic butter.
- Make and proof a milk-and-yeast dough until it doubles.
- Roll the dough thin, spread garlic butter, and add mozzarella.
- Roll tight, cut into six parts, proof again, brush with egg, and bake.
- Brush baked rolls with leftover garlic butter and parsley.
Ingredients :
1 garlic head, Sprinkle of salt, 30 grams olive oil, 50 grams butter, 1 tablespoon fresh parsley, 90 grams warm milk, 7 grams active dry yeast, 25 grams honey, 200 grams all purpose flour, 50 grams bread flour, 20 grams milk powder (optional), 25 grams butter, 2 egg yolks, 1 1/2 teaspoon salt, 1 tablespoon sugar, 200 grams mozzarella cheese, Garlic butter we made previously, 1 egg
Directions :
roast garlic In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft., garlic butter When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside., yeast mixture In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy., dough In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture., knead dough Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth., proof dough Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size., roll out dough Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface., add mozzarella Sprinkle mozzarella cheese on top, then tightly roll the dough into a log., cut dough Cut the dough into 6 equal portions using a knife or dental floss., Second proof Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy., bake Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes)., decorate Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
How to serve Buttery cheese garlic rolls, everyone will love them!
Serve the rolls warm so the cheese is gooey. Offer extra garlic butter or marinara for dipping. These go well with soup or salad. For a meat pairing, try serving with a simple steak bites dish like the garlic steak bites with buttery perfection.
How to store Buttery cheese garlic rolls, everyone will love them!
Cool the rolls to room temperature. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Reheat from frozen in a 170°C (340°F) oven until warm, about 10-15 minutes.
Tips to make Buttery cheese garlic rolls, everyone will love them!
- Proof the yeast until frothy to ensure a light dough.
- Knead until smooth and elastic for best texture.
- Roll the dough tight so the cheese stays inside.
- Use room temperature ingredients to help the dough rise.
- Brush with egg wash for a shiny, golden top.
Variation
- Add chopped baked herbs like rosemary or thyme to the garlic butter.
- Swap mozzarella for cheddar or a mix of cheeses.
- Add chili flakes to the garlic butter for a spicy kick.
- Make smaller rolls to serve as party bites.
FAQs
Q: Can I skip roasting the garlic?
A: You can use raw garlic, but roasted garlic gives a sweeter, milder flavor that blends well with butter.
Q: Can I use all-purpose flour only?
A: Yes. Bread flour adds chew and structure, but all-purpose flour will work. The dough may be slightly softer.
Q: How do I know when the dough is ready after kneading?
A: The dough should be soft, smooth, and slightly elastic. It should not tear easily.
Q: Can I make the dough by hand?
A: Yes. Knead by hand for about 20-25 minutes until smooth.
Q: Can I prepare the garlic butter ahead?
A: Yes. Store garlic butter in the fridge for up to a week or freeze it for longer.
Conclusion
For a version of this recipe from another blog, see ARCHER’S buttery cheese garlic rolls post for more ideas and photos. For a parmesan garlic roll idea you can compare with, check Garlic Butter Parmesan Rolls from Butter Be Ready.
Buttery Cheese Garlic Rolls
Ingredients
For the Garlic Butter
- 1 head garlic head Roast before mixing with butter.
- 30 grams olive oil For roasting the garlic.
- 50 grams butter Softened for mixing.
- 1 tablespoon fresh parsley Chopped.
- 2 tablespoons garlic oil From the roasted garlic.
For the Dough
- 90 grams warm milk About 29°C (85°F).
- 7 grams active dry yeast To be proofed.
- 25 grams honey
- 200 grams all-purpose flour Base flour for dough.
- 50 grams bread flour Adds chew and structure.
- 20 grams milk powder Optional for richness.
- 25 grams butter Softened.
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese Shredded.
For Brushing
Instructions
Roasting Garlic
- In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
Making Garlic Butter
- When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
Preparing the Yeast Mixture
- In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
Making the Dough
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
Kneading the Dough
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Proofing the Dough
- Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
Rolling Out the Dough
- Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
Adding Mozzarella
- Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Cutting the Dough
- Cut the dough into 6 equal portions using a knife or dental floss.
Second Proof
- Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Baking the Rolls
- Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Finishing Touches
- Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.