Buttery Cheese Garlic Rolls (Printer-Friendly)
Pillowy garlic butter rolls with melted mozzarella and Parmesan, brushed with extra butter.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2¼ 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 - 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 Make It:
01 - In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let stand for 5 to 7 minutes until the mixture becomes frothy.
02 - Add softened unsalted butter, egg, and salt to the yeast mixture. Stir to combine thoroughly.
03 - Gradually add all-purpose flour, mixing to form a soft dough. Transfer to a lightly floured surface and knead by hand for 6 to 8 minutes until smooth and elastic.
04 - Place the dough in a greased bowl, cover with a clean towel, and allow to rise in a warm place for 1 hour or until doubled in volume.
05 - Preheat oven to 350°F. Line a baking tray with parchment paper.
06 - Mix melted butter, minced garlic, shredded mozzarella, grated Parmesan, parsley, and Italian herbs in a small bowl.
07 - Punch down the dough and divide into 12 equal portions. Flatten each portion into a small circle.
08 - Place a generous spoonful of cheese and garlic filling in the center of each dough circle. Gather the edges and pinch to seal, shaping into a smooth ball.
09 - Arrange the filled dough balls, seam-side down, on the prepared tray. Cover loosely and let rise for 25 to 30 minutes until slightly puffed.
10 - Bake in the preheated oven for 20 to 25 minutes until golden brown.
11 - While still hot, brush the tops of the rolls with melted butter mixed with minced garlic, and sprinkle with chopped fresh parsley if desired.
# Expert Advice:
01 -
- If you’ve ever wanted to impress without stress, these rolls look straight from a bakery but are totally doable at home.
- The warm, cheesy center is more comforting than you’d dare admit—especially when you swipe up sauces or serve them alongside soup.
02 -
- If your yeast doesn’t become frothy, the rolls won’t rise—always check expiration dates and water temperature.
- Overfilling makes the cheese ooze out everywhere (I learned the hard way), so leave a bit of border when shaping.
03 -
- Let dough rest for five minutes if it feels too sticky—it becomes easier to handle and shape.
- Brushing hot rolls with garlic butter lets the flavors sink in deeply.