Buttery Cheese Garlic Rolls (Print Version)
Soft, golden rolls filled with garlic butter, melted mozzarella and Parmesan—perfect as an indulgent appetizer or side.
# 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 (optional)
13 - 1/2 teaspoon dried Italian herbs (optional)
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 1 clove garlic, minced
16 - 1 tablespoon chopped fresh parsley (optional)
# Steps:
01 - In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast. Allow to stand until surface becomes frothy, about 5 to 7 minutes.
02 - Add softened butter, egg, and salt to the bowl. Mix thoroughly to incorporate.
03 - Gradually add all-purpose flour, mixing until a soft dough develops. Knead by hand or with a dough hook for 6 to 8 minutes until the dough is smooth and elastic.
04 - Transfer dough to a lightly greased bowl, cover, and allow to rise in a warm location for 1 hour, or until doubled in volume.
05 - Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
06 - Combine melted butter, minced garlic, shredded mozzarella, grated Parmesan, parsley, and Italian herbs in a small bowl. Stir until evenly mixed.
07 - Punch down the risen dough and divide evenly into 12 portions.
08 - Flatten each dough portion into a round. Place a generous spoonful of cheese filling in the center, then pinch the edges to seal into a ball.
09 - Arrange filled dough balls, sealed side down, on the prepared tray. Cover loosely and allow to rise for another 25 to 30 minutes.
10 - Bake in the preheated oven for 20 to 25 minutes, until rolls are golden brown.
11 - While rolls are hot, brush generously with additional melted butter mixed with minced garlic, and sprinkle with fresh parsley if desired.
# Expert Tips:
01 -
- You won&apost believe how gooey the cheese gets or how the garlicky scent lingers long after they&aposre baked.
- Every time I serve these, someone tries to sneak an extra roll when they think I&aposm not looking.
02 -
- Once, I sealed a few rolls too loosely, and molten cheese snuck out—pinch those edges with confidence!
- Letting the dough rise in a slightly warm, draft-free spot makes a noticeable difference in fluffiness.
03 -
- Covering the rolls loosely during the second rise keeps the tops soft so they bake up fluffy, not tough.
- Mincing your garlic finely ensures perfect distribution and prevents any sharp bites.