Buttery Cheese Garlic Rolls (Printable)
Pillowy garlic-butter rolls filled with melted mozzarella and Parmesan, brushed with melted butter and parsley.
# What You'll Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 1 packet active dry yeast (2¼ teaspoons)
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 (optional)
13 - ½ teaspoon dried Italian herbs (optional)
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 1 clove garlic, minced
16 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - In a large bowl, combine warm milk, granulated sugar, and active dry yeast. Allow to sit for 5 to 7 minutes until the mixture becomes frothy.
02 - Add softened butter, egg, and salt to the yeast mixture and mix thoroughly.
03 - Gradually add all-purpose flour, mixing until a soft dough forms. Knead for 6 to 8 minutes until dough is smooth and elastic.
04 - Transfer dough to a greased bowl. Cover and allow to rise in a warm area for about 1 hour, or until doubled in volume.
05 - In a separate small bowl, combine melted butter, minced garlic, shredded mozzarella, grated Parmesan, parsley, and Italian herbs until thoroughly mixed.
06 - Punch down risen dough and divide into 12 equal pieces. Flatten each piece into a circle. Fill each with a heaping spoonful of the prepared filling, pinch edges to seal, and shape into a ball.
07 - Place rolls seam-side down on a parchment-lined baking tray. Cover loosely and let rise for 25 to 30 minutes.
08 - Preheat oven to 350°F. Bake rolls for 20 to 25 minutes until golden brown.
09 - While rolls are still hot, brush with melted butter mixed with minced garlic and sprinkle with chopped parsley as desired.
# Expert Hints:
01 -
- You get the rich, gooey cheese and fresh garlic flavor mingling straight from the oven—like a secret weapon for feeding a crowd.
- The rolls are deeply soft but never heavy, making them disappear shockingly fast at any gathering.
02 -
- Don’t rush the dough rise—the difference between dense and airy is all in your patience.
- If you’re tempted to overstuff, resist: Too much filling can leak and burn, leaving you with hollow, less cheesy rolls.
03 -
- Rubbing a little oil on your hands when working with dough keeps it from sticking and makes shaping rolls easier.
- For the most dramatic cheese pull, use freshly shredded mozzarella and seal each roll with care.