Description

Buttery Cheese Garlic Rolls are soft, fluffy, and packed with rich garlic butter and gooey mozzarella cheese. These aromatic rolls are made by roasting whole garlic heads to create a sweet, mellow garlic butter that is spread inside soft yeast dough and baked to golden perfection. Perfect for garlic lovers and cheese fans, these rolls make a comforting snack, side dish, or party treat everyone will adore.

Ingredients

Scale

Roasted Garlic Butter

1 garlic head
Sprinkle of salt
3 tbsp olive oil
50 grams (1/4 cup) butter, softened
1 tablespoon fresh parsley, chopped

Dough

90 grams (1/3 cup) warm milk
7 grams (2 1/4 tsp) active dry yeast
1 tbsp honey
200 grams (1 1/2 cups) all purpose flour
50 grams (1/2 cup) bread flour
20 grams (3 tbsp) milk powder (optional)
25 grams (2 tbsp) butter, softened
2 egg yolks
1 1/2 teaspoon salt
1 tablespoon sugar

Filling and Finishing

200 grams (2 cups) mozzarella cheese, shredded
Garlic butter made previously
1 egg (for egg wash)
Chopped parsley for garnish

Instructions

Roast Garlic: Place a whole garlic head with the top cut off in a ramekin. Drizzle with olive oil and sprinkle with salt. Cover tightly with aluminum foil and roast at 160°C (320°F) for 2 hours, or until the garlic is buttery soft and fragrant.
Make Garlic Butter: When the roasted garlic has cooled, squeeze out the softened cloves and mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil from the roasting process. Set aside this flavorful garlic butter.
Prepare Yeast Mixture: In a small bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy and bubbles appear, indicating the yeast is active.
Make Dough: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the proofed yeast mixture.
Knead Dough: Using a dough hook on medium speed, knead the dough for 15-20 minutes until it becomes soft, smooth, and elastic.
First Proof: Transfer the dough to a lightly oiled bowl, cover it, and let it proof in a warm environment (around 29°C or 85°F) for about 1 hour and 30 minutes or until doubled in size.
Roll Out Dough: Once risen, roll the dough out on a lightly floured surface to about 1/4 cm (1/8 inch) thickness evenly.
Add Garlic Butter: Spread the prepared garlic butter evenly across the surface of the rolled dough.
Add Mozzarella: Sprinkle shredded mozzarella cheese generously over the garlic butter layer.
Roll Dough: Starting from one edge, tightly roll the dough into a log shape.
Cut Rolls: Using a knife or dental floss, cut the rolled dough into 6 equal portions.
Second Proof: Place the rolls on a baking sheet lined with parchment paper, cover them lightly, and let them proof again for 30 minutes until puffy.
Bake: Preheat your oven to 175°C (350°F). Brush the rolls with a beaten egg wash for a glossy finish. Bake for 20-25 minutes until golden brown, checking after 20 minutes to avoid overbaking.
Decorate and Serve: Once out of the oven, brush the rolls with leftover garlic butter and sprinkle with fresh chopped parsley. Serve warm for best flavor.

Notes

Roasting the garlic low and slow ensures a mellow, buttery texture and flavor critical to this recipe.
Using both all-purpose and bread flour adds structure and chewiness to the rolls.
Milk powder is optional but adds extra tenderness and richness.
Kneading the dough thoroughly develops gluten for a fluffy, elastic texture.
Proofing in a warm, draft-free spot helps the dough rise properly.
Use dental floss to cut rolls cleanly without squashing them.
Brush with egg wash before baking for a shiny, golden crust.
These rolls are best served fresh but can be reheated gently without drying out.

Prep Time: 20 minutes (excluding garlic roasting time)
Cook Time: 2 hours 25 minutes
Category: Bread
Method: Baking
Cuisine: Western

Keywords: buttery cheese garlic rolls, garlic rolls, mozzarella cheese rolls, homemade garlic bread, soft cheese rolls, garlic butter rolls