Buttery Cheese Garlic Rolls (Printable)
Pillowy rolls filled with garlic butter and melted cheeses, brushed with garlic butter for a golden finish.
# Ingredient List:
→ 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
13 - ½ teaspoon dried Italian herbs
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 1 clove garlic, minced
16 - 1 tablespoon chopped fresh parsley
# How to Make:
01 - In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Allow the mixture to rest for 5 to 7 minutes until frothy.
02 - Add softened butter, egg, and salt to the yeast mixture. Mix until fully integrated.
03 - Gradually add flour while mixing to create a soft dough. Knead by hand or mixer with dough hook for 6 to 8 minutes until smooth and elastic.
04 - Transfer dough to a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in volume.
05 - Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
06 - In a small bowl, combine melted butter, minced garlic, shredded mozzarella, grated Parmesan, chopped fresh parsley, and dried Italian herbs.
07 - Punch down risen dough and divide into 12 equal portions. Flatten each piece, spoon the filling into the center, then pinch edges to seal and shape into a ball.
08 - Arrange dough balls seam side down on the prepared tray. Cover loosely and allow to rise for 25 to 30 minutes.
09 - Bake rolls for 20 to 25 minutes until golden brown.
10 - Immediately after baking, brush rolls with melted butter mixed with minced garlic and sprinkle with fresh parsley if desired.
# Expert Tips:
01 -
- Inside each roll is a pocket of gooey, garlicky cheese that stays put until your first bite—like a little secret.
- They’re equally irresistible fresh from the oven or reheated for sneaky late-night snacks.
02 -
- If you rush the rises, your rolls will turn out dense—patience really is the secret ingredient.
- Chilling the filling keeps it from escaping as you shape the dough—less mess, more cheese in every mouthful.
03 -
- Test your yeast’s freshness in warm milk and sugar before committing to the whole batch.
- Shape the rolls with damp hands to make sealing the edges easier and keep the dough from sticking.