Buttery Cheese Garlic Rolls – These rolls are incredibly soft, fluffy, and loaded with melted, bubbly mozzarella cheese. So addictive, you won’t be able to stop at just one! Here, you’ll find the best melt-in-your-mouth garlic cheese rolls recipe that’s perfect for any occasion.
I’ve been craving cheese garlic rolls for WEEKS! Since I’ve been making too many sweets lately, this week we’re switching things up with more savory recipes for everyone to enjoy. They are the best garlic cheese rolls for family gatherings – they’re delicious, easy to make, and guaranteed to be a crowd-pleaser! Plus, they’re so fun to share, and the process of making them is incredibly enjoyable.
More savory recipes:
- chicken Alfredo pizza with caramelizad onions
- feta cheese pie
- Texas Roadhouse rolls with cinnamon butter
- Rosemary pull apart garlic bread
- Double cheese burger
- Garlic Parmesan chicken wings
- IKEA Swedish meatballs
- Pizza tacos
- Homemade lasagna
What you’ll love about this recipe
Here’s what I think you’ll love about this recipe – it’s everything I adore, and I know you will too!
- It’s an easy garlic cheese rolls recipe that’s perfect for bread lovers.
- It’s packed with flavor, from the buttery, soft bread to the rich garlic butter. Every bite is incredibly delicious!
- These rolls are perfect for gatherings, parties, or just enjoying by yourself (we don’t judge!).
Watch how to make cheesy garlic rolls
Time stamps
- First proof: 1 hour and 30 minutes, or until the dough has doubled in size.
- Second proof: 30 minutes, or until the dough is puffy.
- Proofing temperature: 29°C (84°F).
- Oven temperature: 175°C (347°F).
- Baking time: 25 minutes. (Check your oven after the 20 minute mark!)
- Yield: 6 garlic cheese rolls.
List of ingredients
Here’s the list of ingredients you’ll need for this recipe. Keep in mind, this is just the list with some possible variations – if you’re looking for the exact quantities, scroll down to the recipe card or click “Jump to Recipe” at the top of the page!
- Milk: Use whole milk for the softest garlic cheese rolls.
- Active dry yeast: Essential for proofing the dough.
- Honey: Helps feed the yeast and enhances the dough’s flavor.
- All-purpose flour and bread flour: You can use all-purpose flour entirely if you don’t have bread flour.
- Butter: Can be substituted with margarine if needed.
- Egg yolks: Use one whole egg as an alternative.
- Sugar: Adds flavor and helps with browning. (Note: If you skip sugar and honey, it still works, but the color will be lighter, and proofing will take longer – we tested it!)
- Powdered milk: Adds extra richness and flavor to the dough.
- Salt: Enhances the overall flavor.
- Garlic: We’ll roast it in the oven with olive oil and salt for a rich, deep flavor.
- Mozzarella cheese: Feel free to swap with cheddar, parmesan, or any of your favorite cheeses.
- Parsley: Adds a fresh, vibrant pop of color to the rolls!
Necessary equipment
To make these garlic butter cheese rolls, you’ll need the following materials:
- Stand mixer with dough hook attachment: Makes the process much faster than kneading by hand.
- Rolling pin: For rolling out the dough.
- Mixing bowls: Essential for combining ingredients, especially if you don’t have a stand mixer.
- Ramekin: For roasting the garlic (cover it with aluminum foil).
- Dental floss or a knife: To cut the dough cleanly.
- Baking pan: For baking the mozzarella garlic rolls to perfection.
How to roast the Garlic in the oven
To make these buttery garlic rolls, we’ll start by roasting garlic. It’s a simple process that results in incredibly rich, buttery, and flavorful garlic – perfect for pairing with homemade garlic cheese rolls. Here’s how to do it:
- Place a whole head of garlic in a ramekin and trim a small portion off the bottom (root end).
- Drizzle generously with olive oil and sprinkle with salt.
- Cover the ramekin tightly with aluminum foil.
- Roast in the oven at 160°C (320°F) for about 2 hours, or speed up the process by roasting at 180°C (350°F) for 1 hour and 30 minutes.
- Once done, the garlic should be soft, golden, and perfect.
- Let it cool completely before handling to avoid burning your fingers!
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Best tips for buttery cheese rolls
- Even though this is a garlic cheese rolls recipe for beginners, here are some tips to make the process easier and more enjoyable:
- Knead and proof the dough properly: If you don’t proof the dough enough, the rolls will turn out dense. But with enough proofing, they’ll be soft, fluffy, and perfect!
- Egg yolks vs. whole eggs: This recipe uses two egg yolks for moisture and flavor. You can substitute with one whole egg, but keep in mind that egg whites cook faster and can make the rolls slightly drier.
- Roast the garlic ahead of time: Roasting garlic takes a while, so I recommend doing it first – or even the day before – to save time.
- Use dental floss for cutting: Instead of a knife, use dental floss to cut the cheese-filled dough for cleaner, neater slices.
- Broil for a beautiful finish: For a golden, orange top, broil the rolls for 2-3 minutes at 190°C (375°F) after baking. Then, brush them with garlic butter for extra flavor and shine!
How to decorate cheesy garlic bread rolls
Don’t worry about decorating the rolls too much – simply brush some garlic butter on top and sprinkle with chopped parsley. They’ll look and taste absolutely perfect, ready to enjoy!
FAQs for melt in your mouth garlic rolls
Store the baked garlic cheese rolls in an airtight container in the fridge for up to 4 days. Since they contain mozzarella cheese, I recommend refrigerating them instead of leaving them on the counter.
Yes, you can use a mix of different cheeses like mozzarella, parmesan, cheddar, or any cheese you prefer – it doesn’t matter! Feel free to get creative and use your favorites.
You’ll know the dough has proofed enough when it doubles in size and becomes puffy
Yes, you can freeze them after baking. Place the rolls in a freezer-safe container, and they’ll stay fresh for up to 2 months. To enjoy, let them thaw in the fridge overnight.
Reheat in the oven at 175°C (350°F) for about 5 to 8 minutes, or until they’re warm and the cheese is melted.
The rolls will come out dense if the dough doesn’t proof enough or isn’t kneaded properly. Make sure to give the dough enough time to rise and knead it thoroughly for the best texture.
Yes, rosemary or thyme would be perfect additions to this recipe!
How to make soft garlic cheese rolls
1. 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.
2. When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
3. In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
4. In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
5. Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
6. 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.
7. Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
8. Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
9. Cut the dough into 6 equal portions using a knife or dental floss.
10. Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
11. Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
12. Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the comments—I’ll try to reply as fast as I can. Happy baking!
Buttery cheese Garlic Rolls, everyone will love them!
Equipment
- Ramekin
- Dental floss or a knife
- Baking pan
Ingredients
garlic butter
- 1 garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams soft butter
- 1 tablespoon fresh parsley
Dough
- 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 soft butter
- 2 egg yolks
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
Filling
- 200 grams mozzarella cheese
- Garlic butter we made previously
Egg wash
- 1 egg
Instructions
- 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.
- When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
- In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
- 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 the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
- Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
- Cut the dough into 6 equal portions using a knife or dental floss.
- Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
- Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
- Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
Video
Notes
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