Buttery Cheese Garlic Rolls (Printable)
Fluffy yeast rolls swirled with garlic butter and shredded cheese, baked until golden and brushed with extra butter.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 1 tsp salt
05 - 1 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Filling
08 - 1/2 cup unsalted butter, softened
09 - 3 cloves garlic, minced
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 2 tbsp chopped fresh parsley
13 - 1/2 tsp salt
→ Topping
14 - 2 tbsp unsalted butter, melted
15 - 1 tbsp chopped fresh parsley
16 - 1/4 cup grated Parmesan cheese
# How-To Steps:
01 - Combine warm milk, sugar, and yeast in a large bowl. Let stand for 5–10 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Add melted butter, egg, and salt to the yeast mixture. Gradually incorporate flour until a soft, sticky dough forms.
03 - Turn dough onto a floured surface and knead for 7–8 minutes until smooth and elastic, adding minimal flour only if necessary to prevent sticking.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area until doubled in volume, approximately 1 hour.
05 - While dough rises, combine softened butter, minced garlic, shredded mozzarella, grated Parmesan, chopped parsley, and salt in a bowl until evenly mixed.
06 - Punch down the risen dough to release air. Roll out into a 12x16-inch rectangle on a lightly floured surface.
07 - Spread the garlic cheese mixture evenly over the entire surface of the rolled dough, leaving a small border around the edges.
08 - Starting from one long edge, roll the dough tightly into a log, pinching the seam to seal.
09 - Slice the log into 12 equal pieces using a sharp knife or dough scraper. Place rolls cut-side up in a greased 9x13-inch baking dish.
10 - Cover the baking dish and let rolls rise for 25–30 minutes until puffy and noticeably expanded. Preheat oven to 350°F during the final 10 minutes of rising.
11 - Bake for 22–25 minutes until rolls are golden brown on top and cooked through. Internal temperature should reach 190°F when tested with an instant-read thermometer.
12 - Immediately brush hot rolls with melted butter. Sprinkle with chopped fresh parsley and grated Parmesan cheese. Serve warm while cheese is still melty.
# Expert Advice:
01 -
- The filling creates these incredible cheesy pockets throughout each roll so every bite is packed with flavor
- They come together faster than you would think and the dough is surprisingly forgiving for beginners
02 -
- The dough should feel tacky but not sticky when kneading so add flour gradually if needed
- Letting the dough rise in a slightly warm oven with just the light on works perfectly if your kitchen is drafty
03 -
- Use unflavored dental floss or a sharp knife to cut clean slices without squishing the dough
- If the tops brown too fast tent with foil for the last 5 to 10 minutes of baking