This recipe for mini cheese garlic rolls is everything. Inspired by our cheese garlic rolls, one of the most popular recipes on our website, but in a mini shape, ideal for the perfect appetizer, to easily share at the table or just grab for a picnic, it’s easier to share with everyone and portion.

The reason why this recipe needed a whole post is that I think it’s ideal to have a mini version of literally everything.

Little modification: this cheese roll recipe doesn’t use sugar, so we substitute the sugar with just 1 tsp of honey. Ideal if someone can’t have processed sugars, or wants to avoid sugars in their meals. I was so surprised because in reality, you can’t even taste the difference.

The color is ideal, as well as the flavor and the texture.

Overview: How to make mini cheesy garlic rolls

1. Start by roasting the garlic. This step takes longer, and it will be ready whenever it’s needed.
2. Prepare the dough. We start with the sponge, then the rest of the dough ingredients minus the butter, and then the butter.
3. Proof the dough. Proofing temperatures matter a lot because the dough needs to be in a warm environment. I recommend a temperature of 80.6F (27C).
4. Prepare the garlic butter.
5. Prepare the rolls, proof them, and finally, bake them.

Ingredients you will need

To prepare mini cheese garlic rolls, you will need the same ingredients we are using for our cheese rolls, minus the sugar and Parmesan cheese.

• Milk: it needs to be at about 110F-115F (43C-46C). A temperature above 120F (49 °C) will kill the yeast, and a temperature under 100F (38 °C) will not activate it.
• Active dry yeast: Make sure your yeast is fresh and not old or expired, or it will lose efficiency.
• Honey: This will help with the dough growing, the flavor, the texture, and the color.
• Flours: We are using a mixture of all-purpose flour and bread flour.
• Salt: it will enhance the flavors and make it better tasting.
• Butter: unsalted, room temperature, as it needs to be softened.
• Eggs: they give structure to the dough.
• Garlic: We will roast it for the delicious garlic flavor.
• Oil: Use an extra virgin olive oil, olive oil, or even sunflower oil; anything will work for this step. I prefer the first option for flavor.
• Mozzarella cheese: it’s the cheese we choose for this recipe, it’s melty and honestly I love it. It’s used in recipes like our mac and cheese, or caramelized onion mac and cheese.
• Parsley: use fresh for better results.

Milk

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Active Dry Yeast

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Honey

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salt

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Butter

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Eggs

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Garlic

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Extra virgin olive oil

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Mozzarella cheese

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Parsley

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How to prepare the sponge mixture

For this recipe, we are using active dry yeast, which needs to be activated. All you need is a liquid (milk), the yeast and honey to feed the yeast.

The milk needs to be at a temperature of 110F-115F (43C-46C), so it can easily grow. If the temperature is higher, the yeast will die, and if it is any lower, it will be sleepy and not do anything.

We mix all the ingredients and let them sit for 10-15 minutes. After that time, you notice how the top of the mixture has a layer of foam. If no foam appeared, then the yeast is not active and will not do anything to the dough. It could be because the yeast is old, expired, or not active (dead or sleepy).

How to roast garlic

Roasting garlic will take 2 minutes of your time and 2 hours to be ready. It’s one of those steps in a recipe where you have to prepare it and forget about it for 2 hours, 2h and 15 minutes, and then go back to it.

We start by cutting the tops of the garlic. This is just so we can easily squish the garlic out; if the tops are not cut, it would be a little difficult to be able to squish the garlic

Place the garlic in an oven-safe dish. Add extra virgin olive oil and salt, cover it with aluminum foil so it can bake without burning.

There are different ways of roasting garlic; you can do it on the stovetop in a pan with peeled garlic cloves and lots of olive oil, or you can peel the garlic and roast it in the oven, and the time will be shorter.

How to make garlic butter

All the garlic butter you see online is completely different. To prepare the one we use in this recipe, all you need to do is mash the room temperature, softened butter into a cream with the roasted garlic as well. It’s mixed with the parsley and salt.

This garlic butter is so easy to prepare and, honestly, delicious for any garlic recipe you want to make.

Best way to cut your rolls

There are different ways for you to cut your rolls. My favorite way that I have used in my cookie dough rolls, Biscoff rolls, and even Oreo rolls is by cutting the dough into strips. This way, you have better control over the shape, they don’t get squished, and it’s easier to manage.

If you prefer to use a more traditional method, you can use the knife or kitchen twine method. This consists of rolling the prepared dough into a log and then cutting the rolls with a knife or twine. The issue with the knife is that you kind of squish the rolls, and the kitchen twine or dental floss hurts my fingers every time.

Any tips for cheese garlic rolls?

There are so many tips that can be very helpful when making cheese garlic rolls.

• It’s best to cook the garlic at a lower temperature instead of a higher one so they don’t burn and can cook fully.
• Before you start your recipe, make sure you have butter softening on the counter so it’s ready to use when you prepare the garlic butter.
• Don’t skip any kneading or proofing, as they are actually the most important parts in the recipe, as they are what give us fluffy and pillowy soft rolls.
• You can use any cheese you want for the garlic rolls. Some recommendations are Parmesan cheese, smoked Gouda, or even cheddar cheese. Depending on what you like to enjoy, you can even add blue cheese. In our croissant cheese garlic roll version, we are using Parmesan cheese and mozzarella.
• Use fresh parsley instead of dried. It will give you better results.
• The egg wash is essential for a bright golden brown color.

Tools you will need

The tools you need for cheese garlic rolls are very similar to the ones you need for caramelized onions and fluffy pizza rolls.

• Optional: dough proofer.
• Pyrex glass: to prepare the yeast mixture.
• Stand mixer with a dough hook attachment, we will use it to knead the dough
• Oven dish: any oven-safe dish you have that can fit two garlic heads,
• Aluminum foil: to cover the garlic heads to roast.
• Baking pan with parchment paper to bake the rolls.
• Rolling pin: to roll out the dough.
• Offset spatula or spoon: to spread the butter mixture.

Pyrex glass

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Brod & Taylor Proofer

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Stand mixer

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offset spatula

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Rolling pin

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Can you prepare the rolls and refrigerate instead of baking?

Definitely! This is a question we always get in the comments.

You can prepare the dough, and after you roll it out, instead of proofing in a warm environment, you refrigerate it. This is a great idea for whenever you need the recipe fresh for the next day, but you don’t have the time at the moment.

If they don’t double in size in the fridge, keep them in a warm environment for 45 minutes before baking.

How to store homemade rolls?

The best method, mentioned in our cinnamon rolls recipe, Nutella rolls, red velvet Nutella rolls, or even our chocolate Nutella rolls, is by freezing the rolls. Whenever you want to enjoy them, they will taste fresh and won’t be dry. Which, personally, is what bothers me the most when I make any homemade dough recipe.

Whenever you want to enjoy them, just microwave them until thawed and slightly warm, and the cheese will melt, and the roll will become soft and fluffy.

Can you freeze cheese rolls?

Yes, cheese rolls can be frozen before you bake them and after they have been baked. It’s easy.

To freeze before baking, it’s ideal if you want to prepare them fresh whenever you need them. Place them in the baking tray lined with parchment paper, instead of proofing them, cover them with aluminum foil, and freeze.

They are good in the freezer for 2-3 months. Whenever you want to use them, all you have to do is thaw them in the fridge overnight and then let them sit at room temperature for approximately 1 hour until they have grown in size.

You can also freeze the rolls after they bake, place them in a lined pan, separate from each other, and freeze for 3 hours, then transfer them to a container or freezer bag. This method makes sure they don’t stick to each other.

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