Buttery Cheese Garlic Rolls (Printable)
Pillowy rolls filled with garlic butter, melted mozzarella and Parmesan—golden, buttery bites for sides or brunch.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet (2 1/4 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 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley
13 - 1/2 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 It:
01 - Combine warm milk, sugar, and active dry yeast in a large bowl. Allow to stand for 5 to 7 minutes until the mixture becomes frothy.
02 - Add softened unsalted butter, egg, and salt to the yeast mixture, whisking until fully combined.
03 - Gradually incorporate all-purpose flour, mixing until a soft dough is achieved. Transfer to a floured surface and knead for 6 to 8 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a clean towel, and allow to rise for 1 hour or until doubled in volume.
05 - Preheat the oven to 350°F. Line a baking tray with parchment paper.
06 - In a small bowl, blend melted butter, minced garlic, shredded mozzarella, grated Parmesan, chopped parsley, and dried Italian herbs until evenly combined.
07 - Punch down the risen dough and divide evenly into 12 pieces. Flatten each piece into a circle.
08 - Spoon a generous portion of filling into the center of each dough round. Pinch edges to seal and shape into balls.
09 - Arrange rolls seam-side down on the prepared tray. Cover loosely and let rise for 25 to 30 minutes.
10 - Transfer tray to the oven and bake for 20 to 25 minutes, or until golden brown on top.
11 - While rolls are hot, brush with melted butter combined with minced garlic, and sprinkle with parsley if desired.
# Expert Suggestions:
01 -
- Biting into these rolls releases a molten cheese and garlic aroma that's like a warm hug on a chilly day.
- They disappear faster than anything else I bring to the table, and even reluctant bakers keep asking for the recipe.
02 -
- I once ruined a batch by using milk that was too hot—the dough never rose, so always check with your finger first.
- Piling in too much cheese makes the rolls hard to seal, so resist the urge to overstuff if you want tidy rounds.
03 -
- If you want an extra golden crust, bake on the top rack for the last five minutes.
- Sprinkle a pinch of flaky salt right after brushing with butter for the fanciest finish.