Buttery Cheese Garlic Rolls (Printable)
Pillowy rolls stuffed with garlic butter, mozzarella and Parmesan, baked golden and brushed with garlic butter.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 tablespoon granulated 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 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley (optional)
13 - 1/2 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 Make It:
01 - In a large mixing bowl, combine warm milk, sugar, and active dry yeast. Allow the mixture to sit for 5 to 7 minutes, or until frothy.
02 - Add softened unsalted butter, large egg, and salt to the activated yeast mixture. Mix until fully combined.
03 - Gradually add all-purpose flour, mixing until a soft, cohesive dough develops. Knead by hand or with a stand mixer on medium speed for 6 to 8 minutes until smooth and elastic.
04 - Transfer the dough to a lightly greased bowl. Cover and let rise in a warm area for 1 hour or until doubled in volume.
05 - In a small bowl, combine melted unsalted butter, finely minced garlic, shredded mozzarella, grated Parmesan, chopped parsley, and dried Italian herbs.
06 - Punch down the risen dough. Divide evenly into 12 pieces and shape each into a ball.
07 - Flatten each dough portion into a circle. Place a generous spoonful of filling in the center, gather and pinch the edges to seal, then form into a smooth ball.
08 - Arrange sealed-side down on a baking tray lined with parchment paper. Cover loosely and let rise for 25 to 30 minutes.
09 - Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes until the tops are golden brown.
10 - While hot, brush rolls with melted butter mixed with minced garlic and top with chopped fresh parsley if desired.
# Expert Suggestions:
01 -
- The cheese oozes out in just the right spots, making every bite a little adventure.
- These rolls have a habit of vanishing before dinner even starts thanks to their soft, garlicky pull-apart texture.
02 -
- Don’t rush the rise—if you do, you’ll end up with dense, disappointing rolls that aren’t worth the effort.
- A little extra cheese in the filling never hurt anybody but overflowing too much will cause leaks, so seal well!
03 -
- Knead the dough just until smooth—overdoing it will toughen up your rolls.
- Don’t be shy with the butter when brushing—the shine and flavor are worth every swipe.