Cheesy Garlic Rolls Recipe

Prep Time: 45 minutes
Rise Time: 4 hours
Cook Time: 20 minutes
Total Time: 4 hours 45 minutes
Servings: 6 rolls
Difficulty: Intermediate
Rating: ⭐⭐⭐⭐⭐ 4.7/5 (7 reviews)

Description

There’s nothing quite like pulling apart a warm, fluffy garlic roll with melted cheese stretching between your fingers. These homemade Cheesy Garlic Rolls are the ultimate comfort food—soft, buttery, and packed with savory garlic flavor. Perfect as a side dish for pasta night, soup, or enjoyed on their own as a delicious snack. The secret? A slow rise for maximum fluffiness and a generous brushing of homemade garlic butter that seeps into every crevice.

Ingredients

For the Dough:

  • 3½ cups (440g) all-purpose flour
  • 2¼ tsp (7g) active dry yeast (1 packet)
  • 1 tbsp honey
  • 1 cup (240ml) warm milk (110°F/43°C)
  • 1 egg
  • 2 egg yolks
  • 3 tbsp (42g) unsalted butter, softened
  • 1½ tsp salt

For the Cheese Filling:

  • 1½ cups (170g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 1 head garlic, roasted
  • 2 tbsp fresh parsley, finely chopped
  • ¼ tsp black pepper

For the Garlic Butter Topping:

  • ½ cup (113g) homemade garlic butter (see notes)
  • 1 tbsp fresh parsley, chopped
  • Flaky sea salt for finishing

For the Egg Wash:

  • 1 egg, beaten
  • 1 tbsp milk or water

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine warm milk and honey. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Add the egg, egg yolks, and softened butter to the yeast mixture. Whisk until combined.
  3. Add flour and salt. Mix with a wooden spoon until a shaggy dough forms.
  4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-7 minutes on medium speed.
  5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 2-3 hours, or until doubled in size.

Step 2: Roast the Garlic

  1. While the dough rises, preheat oven to 400°F (200°C).
  2. Cut the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden.
  3. Let cool, then squeeze out the roasted garlic cloves and mash into a paste.

Step 3: Prepare the Filling

  1. In a medium bowl, combine mozzarella, Parmesan, roasted garlic paste, fresh parsley, and black pepper. Mix well and set aside.

Step 4: Shape the Rolls

  1. Once dough has doubled, punch it down and turn onto a floured surface.
  2. Divide dough into 6 equal pieces (about 130g each).
  3. Roll each piece into a 6-inch circle.
  4. Place 3-4 tablespoons of cheese filling in the center of each circle.
  5. Gather the edges of the dough and pinch tightly to seal, creating a ball with the filling inside.
  6. Place rolls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart.

Step 5: Second Rise

  1. Cover rolls loosely with plastic wrap or a damp towel.
  2. Let rise for 1-1½ hours until puffy and nearly doubled in size.

Step 6: Bake

  1. Preheat oven to 375°F (190°C).
  2. Brush rolls generously with egg wash.
  3. Bake for 18-22 minutes until golden brown on top.
  4. Remove from oven and immediately brush with warm garlic butter.
  5. Sprinkle with fresh parsley and flaky sea salt.

Step 7: Serve

Let rolls cool for 5 minutes before serving. Enjoy warm with extra garlic butter on the side for dipping!

Notes

Homemade Garlic Butter: Melt ½ cup butter with 4-5 minced garlic cloves and a pinch of salt. Let infuse for 10 minutes, then strain if desired for a smoother texture.

Make-Ahead: Prepare rolls through Step 4, then refrigerate overnight. The next day, let come to room temperature (about 1 hour) before the second rise and baking.

Freezing: Baked rolls can be frozen for up to 3 months. Reheat in a 350°F oven for 10-12 minutes.

Cheese Variations: Try adding sharp cheddar, Gruyère, or fontina for different flavor profiles.

Storage: Keep leftover rolls in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.

Nutrition Information (Per Roll)

  • Calories: 445
  • Carbohydrates: 52g
  • Protein: 16g
  • Fat: 19g
  • Saturated Fat: 11g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 680mg

Tips for Success

🔥 Temperature Matters: Make sure your milk is warm but not hot (110°F is ideal). Too hot will kill the yeast; too cold won’t activate it.

🧈 Don’t Skip the Garlic Butter: The final brush of garlic butter is what takes these rolls from good to extraordinary.

🧀 Seal Tightly: Make sure to pinch the seams very well to prevent cheese from leaking during baking.

⏰ Patient Rising: Don’t rush the rise times. Slow fermentation develops better flavor and texture.

Reviews

⭐⭐⭐⭐⭐ “These were INCREDIBLE! The cheese pull was insane!” – Sarah M.

⭐⭐⭐⭐⭐ “Made these for Sunday dinner and everyone went crazy for them. Will definitely make again!” – James T.

⭐⭐⭐⭐ “Delicious but took longer than expected. Worth the wait though!” – Maria K.

FAQ

Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Use the same amount and mix it directly with the flour. No need to proof it first.

Q: My dough isn’t rising. What went wrong?
A: Check that your yeast wasn’t expired and that your milk wasn’t too hot. Also ensure your kitchen is warm enough (70-75°F is ideal).

Q: Can I make these without the cheese?
A: Absolutely! They make wonderful plain garlic rolls. Just shape them into balls without filling.

Q: What should I serve these with?
A: These pair perfectly with pasta dishes, soups, salads, or Italian main courses. They’re also great with marinara sauce for dipping!

Did you make this recipe? We’d love to hear from you! Leave a review below and let us know how it turned out. Your feedback helps us and other bakers in our community. Happy baking! 🥖✨

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  • Classic Dinner Rolls
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  • Cinnamon Rolls

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