Name: Buttery Cheese Garlic Rolls
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 head garlic (top trimmed); 50 g unsalted butter; 30 g olive oil; 1 tablespoon chopped fresh parsley; A pinch of salt; 90 g warm whole milk; 7 g active dry yeast; 25 g honey; 200 g all-purpose flour; 50 g bread flour (or substitute with all-purpose flour); 20 g milk powder (optional); 25 g butter (room temperature); 2 egg yolks; 1 ½ teaspoons salt; 1 tablespoon sugar; 200 g mozzarella cheese (shredded or cubed); 1 whole egg, beaten (for egg wash)

Jump to Recipe·Print Recipe

Soft, fluffy, and infused with roasted garlic butter and gooey mozzarella cheese, these Buttery Cheese Garlic Rolls take comfort food to the next level. They combine the richness of slow-roasted garlic with the stretch of melted cheese, all wrapped in pillowy homemade dough. Whether I serve them as a side dish, appetizer, or snack, these rolls always disappear fast.

Buttery Cheese Garlic Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the garlic butter:

1 head garlic (top trimmed)

50 g unsalted butter

30 g olive oil

1 tablespoon chopped fresh parsley

A pinch of salt

For the dough:

90 g warm whole milk

7 g active dry yeast

25 g honey

200 g all-purpose flour

50 g bread flour (or substitute all-purpose for both if unavailable)

20 g milk powder (optional, for extra richness)

25 g butter (room temperature)

2 egg yolks

1 ½ teaspoons salt

1 tablespoon sugar

For the filling:

200 g mozzarella cheese (shredded or cubed)

For egg wash:

1 whole egg, beaten

Directions

Preheat the oven to 160 °C (320 °F). Place the trimmed garlic head in a small ramekin, drizzle with olive oil, sprinkle with salt, cover with foil, and roast for 2 hours until soft and golden. (Or roast at 180 °C for 1 hour 30 minutes if pressed for time.)

Once the garlic cools, squeeze out the cloves into a bowl. Mix with softened butter, 2 tablespoons of the garlic-infused oil, and parsley. Stir until smooth and set aside.

In a small bowl, combine warm milk, honey, and yeast. Let sit for 10 minutes until foamy.

In a large bowl or stand mixer, combine flours, sugar, milk powder (if using), salt, butter, egg yolks, and the yeast mixture. Knead for 15–20 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 hour 30 minutes or until doubled.

Roll out the dough on a floured surface to about ¼ cm thickness. Spread garlic butter evenly and sprinkle mozzarella across the surface.

Roll the dough into a log and slice into 6 equal pieces. Place them cut-side up on a parchment-lined baking sheet. Cover and let rise for 30 minutes.

Preheat the oven to 175 °C (347 °F). Brush the tops with the beaten egg.

Bake for 20–25 minutes until golden and puffed.

While still warm, brush with remaining garlic butter and sprinkle with extra parsley if desired.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 2 hours 25 minutes (including garlic roasting)

Total Time: 2 hours 45 minutes

Servings: 6 rolls

Calories: Approximately 400 kcal per roll

Variations

Cheese Swap: I sometimes use a mix of cheddar and mozzarella for a sharper flavor.

Herb Boost: I add fresh thyme or rosemary to the garlic butter for an herbaceous twist.

Spicy Kick: A pinch of red pepper flakes in the butter turns this into a spicy snack.

Mini Rolls: I divide the dough into 12 mini rolls instead of 6 large ones for party bites.

Stuffed Version: A cube of cheese in the center of each roll makes for a molten surprise.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. For longer storage, I freeze them wrapped tightly in foil and a zip-top bag for up to 2 months. To reheat, I bake them at 160 °C (320 °F) for about 10 minutes or until warmed through. I avoid microwaving them—it softens the crust too much.

FAQs

How do I know when the dough is kneaded enough?

I check if the dough is smooth, elastic, and passes the “windowpane test.” When I stretch a small piece between my fingers, it should stretch without tearing and form a thin membrane.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. I bring it to room temperature before rolling and shaping the rolls.

Can I use pre-minced garlic instead of roasting a head?

I could, but I don’t recommend it. Roasted garlic brings a unique sweetness and depth that raw garlic just can’t match.

What can I use instead of milk powder?

I just skip it if I don’t have it. The rolls will still turn out soft and delicious, though the milk powder adds an extra richness.

Can I use store-bought dough?

Technically yes, but I prefer the homemade version. Store-bought dough saves time, but the flavor and texture won’t be as nuanced.

Conclusion

These Buttery Cheese Garlic Rolls are everything I crave in a savory bake—melty, garlicky, cheesy, and soft as clouds. Whether it’s for a special dinner, a party appetizer, or a satisfying snack, this recipe is a go-to I return to again and again. The process is as enjoyable as the result, and the smell that fills the kitchen? Completely irresistible.

Recipe:

Buttery Cheese Garlic Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 2 hours 45 minutes
Yield: 6 rolls
Diet: Vegetarian

Print Recipe

Description

Soft and fluffy homemade rolls filled with roasted garlic butter and gooey mozzarella cheese. These Buttery Cheese Garlic Rolls are rich, aromatic, and perfect as a side dish, snack, or appetizer.

Instructions

Preheat the oven to 160 °C (320 °F). Place the trimmed garlic head in a ramekin, drizzle with olive oil, sprinkle with salt, cover with foil, and roast for 2 hours until soft and golden.
Once cooled, squeeze the roasted garlic cloves into a bowl. Mix with softened butter, 2 tablespoons of garlic-infused oil, and chopped parsley. Stir until smooth and set aside.
In a small bowl, combine warm milk, honey, and yeast. Let sit for 10 minutes until foamy.
In a large bowl or stand mixer, combine all-purpose flour, bread flour, sugar, milk powder (if using), salt, butter, egg yolks, and the yeast mixture. Knead for 15–20 minutes until smooth and elastic.
Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1 hour 30 minutes or until doubled in size.
Roll out the dough on a floured surface to about ¼ cm thickness. Spread the garlic butter evenly and sprinkle the mozzarella cheese over the surface.
Roll the dough into a log and slice into 6 equal pieces. Place cut-side up on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
Preheat oven to 175 °C (347 °F). Brush the tops of the rolls with beaten egg.
Bake for 20–25 minutes until golden and puffed.
While still warm, brush the rolls with remaining garlic butter and sprinkle with extra parsley if desired.