Cheesy garlic rolls with roasted garlic butter and melted mozzarella. This buttery cheese garlic rolls recipe creates pillowy soft bread in under 3 hours.
Let me tell you, the first time I pulled these cheesy garlic rolls from my oven, my entire neighborhood knew about it. The smell of roasted garlic and melted butter drifted through my kitchen windows on a crisp October evening, and honestly? My husband thought I’d ordered from that fancy Italian spot downtown.
I hadn’t. I’d just cracked the code on the most incredible garlic bread rolls recipe that’s been hiding in plain sight.
You know that feeling when you bite into restaurant-quality bread and wonder if you could ever recreate it? Well, I’m here to spill the beans. These rolls combine slow-roasted garlic with pillowy dough and gooey mozzarella—and they’re shockingly simple to make.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes These Garlic Rolls Extraordinary
These buttery cheese garlic rolls stand apart because of one game-changing technique: roasting an entire garlic head until it’s sweet and spreadable. Most recipes skip this step and lose all that caramelized depth. The two-hour roast transforms sharp garlic into something almost honey-like.
I’ve tested this recipe seventeen times to nail the perfect dough-to-filling ratio. The combination of all-purpose and bread flour creates structure without toughness, while milk powder adds that bakery-style softness.
Ingredients You’ll Need
For the garlic butter foundation, select firm garlic heads with tight, papery skin and no green shoots. Fresh flat-leaf parsley beats the dried stuff every time—it adds brightness that dried herbs simply can’t match. Quality olive oil matters here since it becomes part of your garlic butter base.
Cheesy Garlic Rolls
Equipment
- Stand mixer
- Ramekin
- Rolling Pin
- Sharp knife
- Pastry brush
- Baking sheet
Ingredients
Garlic Butter
- 1 head Whole garlic head Roast before use
- 3 tablespoons Olive oil For roasting garlic
- 1 pinch Salt For roasting garlic
- ¼ cup Butter, softened For garlic butter
- 1 tablespoon Fresh parsley, chopped For garlic butter
Dough
- ⅓ cup Warm milk (110°F) For yeast activation
- 2 ¼ teaspoons Active dry yeast For dough rise
- 1 tablespoon Honey For yeast activation
- 1 ½ cups All-purpose flour For dough
- ½ cup Bread flour For dough
- 3 tablespoons Milk powder (optional) For dough richness
- 2 tablespoons Butter, softened For dough
- 2 large Egg yolks For dough
- 1 ½ teaspoons Salt For dough
- 1 tablespoon Sugar For dough
Filling & Finish
- 2 cups Mozzarella cheese, shredded For filling
- 1 large Egg For egg wash
Instructions
- Preheat your oven to 320°F (160°C). Slice off the top of the garlic head, drizzle with olive oil, sprinkle with salt, and wrap in foil. Roast for 2 hours until soft.
- After roasting, cool the garlic for 10 minutes, then squeeze out the cloves. Mix with softened butter, chopped parsley, and garlic oil to make the garlic butter.
- Activate the yeast: In warm milk, dissolve honey and yeast. Let sit for 10 minutes until foamy.
- Combine flour, milk powder, sugar, salt, butter, egg yolks, and yeast mixture in a stand mixer. Mix until a shaggy dough forms.
- Knead for 15-20 minutes until the dough is smooth and elastic. Proof in a lightly oiled bowl for 90 minutes until doubled in size.
- Roll the dough into a rectangle. Spread garlic butter evenly, then sprinkle with mozzarella. Roll tightly into a log and cut into 6 portions.
- Proof the rolls for 30 minutes, then brush with egg wash. Bake at 350°F (175°C) for 20-25 minutes until golden brown.
- Brush with remaining garlic butter and sprinkle with fresh parsley. Let cool for 5 minutes before serving.
Notes
Garlic Butter
| Ingredient | US Measurement | Metric |
|---|---|---|
| Whole garlic head | 1 head | 1 head |
| Olive oil | 3 tablespoons | 45 ml |
| Salt | Pinch | Pinch |
| Butter, softened | 1/4 cup | 50 grams |
| Fresh parsley, chopped | 1 tablespoon | 3 grams |
Dough
| Ingredient | US Measurement | Metric |
|---|---|---|
| Warm milk (110°F) | 1/3 cup | 90 grams |
| Active dry yeast | 2 1/4 teaspoons | 7 grams |
| Honey | 1 tablespoon | 15 ml |
| All-purpose flour | 1 1/2 cups | 200 grams |
| Bread flour | 1/2 cup | 50 grams |
| Milk powder (optional) | 3 tablespoons | 20 grams |
| Butter, softened | 2 tablespoons | 25 grams |
| Egg yolks | 2 large | 2 large |
| Salt | 1 1/2 teaspoons | 9 grams |
| Sugar | 1 tablespoon | 12 grams |
Filling & Finish
| Ingredient | US Measurement | Metric |
|---|---|---|
| Mozzarella cheese, shredded | 2 cups | 200 grams |
| Egg (for wash) | 1 large | 1 large |
Shopping Tips for US Grocery Stores
Find active dry yeast in the baking aisle near flour—grab the jar instead of packets for better value. Bread flour lives next to all-purpose; King Arthur and Bob’s Red Mill are reliable brands. Low-moisture mozzarella works best here since fresh mozzarella releases too much water.
Milk powder hides near the powdered milk and hot chocolate mixes. Skip it if you can’t find it, but it does add richness worth seeking out.
Ingredient Substitutions
Swap honey for maple syrup or agave in equal amounts. Replace milk powder with an extra tablespoon of regular milk. Use salted butter throughout if that’s what you have—just reduce the added salt to 1 teaspoon.
Can’t find bread flour? Use all all-purpose flour, though your rolls will be slightly less chewy. For a sharper bite, mix half mozzarella with half aged cheddar.
Equipment and Step-by-Step Instructions
You’ll need a stand mixer with a dough hook (or strong arms for hand kneading), one small oven-safe ramekin, rolling pin, sharp knife or dental floss, baking sheet, and pastry brush. No stand mixer? Knead by hand for 20-25 minutes until the dough passes the windowpane test.
Roast the Garlic
Preheat your oven to 320°F (160°C). Slice off the top quarter-inch of your garlic head to expose the cloves inside. Place it cut-side up in a small ramekin.
Drizzle with olive oil until the cloves glisten, then sprinkle with a pinch of salt. Cover tightly with aluminum foil—this traps steam and prevents burning.
Roast for 2 hours until the cloves turn golden brown and buttery soft. You’ll know it’s ready when your kitchen smells like caramelized heaven and the cloves squeeze out like toothpaste. As Julia Child always said, patience creates depth of flavor that shortcuts never achieve.
Make the Garlic Butter
Let your roasted garlic cool for 10 minutes. Squeeze the softened cloves into a small bowl—you should get about 2 tablespoons of pure garlic paste. Mix with softened butter, chopped parsley, and 2 tablespoons of that fragrant garlic oil from the ramekin.
Stir until completely combined and set aside at room temperature. This compound butter is your secret weapon for bread roll recipes that taste restaurant-quality.
Activate the Yeast
Pour warm milk into a bowl—it should feel like bathwater, around 110°F. Too hot kills the yeast; too cold leaves it dormant. Add honey and active dry yeast, then whisk gently.
Let it sit for 10 minutes until foamy and bubbly on top. No foam? Your yeast is dead or your milk was too hot. Start over with fresh yeast and properly tempered milk.
Mix the Dough
Combine all-purpose flour, bread flour, sugar, milk powder, salt, softened butter, and egg yolks in your stand mixer bowl. Pour in the foamy yeast mixture. Attach the dough hook and mix on low speed for 2 minutes until everything comes together.
The dough will look shaggy at first—that’s normal. Resist adding extra flour even though it seems too sticky.
Knead to Perfection
Increase mixer speed to medium and knead for 15-20 minutes. The dough should pull away from the bowl sides and feel smooth and elastic when poked. It’ll still be slightly tacky but shouldn’t stick to your fingers aggressively.
Oops, I once under-kneaded this dough and ended up with dense, tough rolls. Don’t shortcut this step—proper gluten development creates that signature pillowy texture. Test it by stretching a small piece; you should see light through it without tearing.
First Proof
Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel. Find a warm spot in your kitchen—I set mine on top of the fridge or in an oven with just the light on.
Let it proof for 90 minutes until doubled in size. The dough should feel puffy and spring back slowly when poked. Cold kitchens might need an extra 30 minutes.
Roll and Fill
Lightly flour your work surface and roll the dough into a large rectangle about 1/8 inch thick. Spread the prepared garlic butter evenly across the entire surface, leaving a half-inch border on one long edge. This bare edge helps seal your roll.
Sprinkle mozzarella cheese generously over the butter. Don’t skimp here—the cheese creates those gooey pockets everyone loves. As Thomas Keller emphasizes, even distribution ensures every bite delivers the same flavor experience.
Shape the Rolls
Starting from the long edge opposite your bare border, tightly roll the dough into a log. Keep tension consistent as you roll—loose rolls create gaps and uneven texture. Pinch the seam closed against the bare edge.
Use a sharp knife or dental floss to cut the log into 6 equal portions. Dental floss works brilliantly here; slide it under the log, cross the ends over the top, and pull. You get clean cuts without squashing the dough.
Second Proof
Arrange your rolls cut-side up on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with plastic wrap. Let them proof for 30 minutes until noticeably puffy.
They won’t double like before, but they should look pillowy and light. This second rise ensures your final texture stays soft rather than dense.
Bake to Golden Perfection
Preheat your oven to 350°F (175°C) while the rolls finish proofing. Whisk your egg with a teaspoon of water and brush it gently over the tops—this creates that gorgeous golden shine.
Bake for 20-25 minutes until deep golden brown on top. Start checking at 20 minutes; oven temperatures vary wildly. The internal temperature should reach 190°F if you want to be precise.
Final Touch
The moment your rolls emerge from the oven, brush them generously with the remaining garlic butter. Sprinkle with fresh chopped parsley while they’re still hot. The residual heat melts the butter into every crevice.
Let them cool for 5 minutes before serving—if you can wait that long. The smell alone might break your willpower.
Expert Tips for Perfect Results
Use a kitchen thermometer for your milk temperature. Guessing kills more yeast than any other mistake, and dead yeast means flat, heavy rolls that never rise properly.
Don’t rush the garlic roasting step even though 2 hours feels excessive. That slow caramelization develops sweetness and complexity that minced raw garlic simply cannot provide. Quick-roast methods at higher temperatures burn the outside before the inside softens.
Weigh your flour instead of measuring by volume for consistent results. Scooped flour can pack down and give you 25% more than you need, creating dry, tough dough.
For easier shaping, chill your filled dough log for 15 minutes before cutting. This firms up the butter and cheese so your slices stay neat and defined.
Creative Variations to Try
Herb-Loaded Version: Add 2 tablespoons of fresh rosemary and thyme to your garlic butter. The woodsy herbs pair beautifully with the mellow roasted garlic, especially during Thanksgiving dinner alongside your main courses.
Spicy Kick: Mix 1 teaspoon of red pepper flakes into the garlic butter for heat. Or spread a thin layer of calabrian chili paste under the cheese for complex spice.
Three-Cheese Blend: Combine mozzarella with fontina and aged parmesan. The mixture creates layers of flavor from stretchy to nutty to sharp.
Everything Bagel Style: Skip the parsley and roll the dough log in everything bagel seasoning before cutting. Brush with garlic butter after baking for an addictive savory-sweet combo.
Breakfast Rolls: Reduce sugar to 1 teaspoon and add crumbled cooked bacon to the filling. Serve warm with scrambled eggs for an indulgent morning treat.
Storage and Make-Ahead Instructions
Store cooled rolls in an airtight container at room temperature for up to 2 days. They stay softer than refrigerated ones, which can dry out quickly. For longer storage, freeze individually wrapped rolls for up to 3 months.
Reheat room-temperature rolls in a 300°F oven for 8-10 minutes until warmed through. Brush with additional melted butter before serving. Microwave reheating works in a pinch but creates rubbery texture—use the oven when possible.
Storage Guide
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room temperature | 2 days | Airtight container |
| Refrigerated | 5 days | Wrap individually, reheat before serving |
| Frozen | 3 months | Wrap tightly, thaw at room temp |
Make-Ahead Strategy
Prepare the dough through the first proof, then refrigerate overnight. The next day, roll, fill, and shape as directed. Cold dough is easier to work with anyway.
Alternatively, shape the rolls completely and freeze them unbaked after the second proof. Bake directly from frozen, adding 5-10 extra minutes to the baking time.
Perfect Pairings and Serving Ideas
These cheesy garlic rolls shine alongside hearty Italian-American dishes. Serve them with marinara sauce for dipping, or pair them with a Caesar salad for a light dinner. They’re spectacular with Sunday pasta or tucked alongside grilled chicken.
For a complete meal, check out this delicious gingerbread cookie collection that pairs beautifully with savory appetizers during holiday gatherings. The sweet-savory contrast keeps guests coming back for more.
These rolls also work wonderfully as slider buns. Slice them horizontally and stuff with Italian meats, cheese, and pickled vegetables for killer party sandwiches.
Looking for dessert ideas to follow these savory beauties? Try these soft gingerbread cookies with maple glaze for a seasonal finish. Or explore our Starbucks copycat birthday cake pops for something completely different.
Cheesy garlic rolls FAQs
Does cheesy garlic bread need to be refrigerated?
Does cheesy garlic bread need to be refrigerated? Not immediately—these buttery cheese garlic rolls stay fresh at room temperature for 2 days when stored in an airtight container. Refrigeration extends shelf life to 5 days but creates a firmer texture that requires reheating to restore softness.
What’s the secret to flavorful garlic rolls?
What’s the secret to flavorful garlic rolls? The secret lies in roasting whole garlic heads for 2 hours until sweet and caramelized, then mixing those soft cloves with quality butter and fresh herbs. This cheesy garlic rolls recipe builds layers of flavor that raw garlic simply cannot achieve.
What is an interesting fact about garlic bread?
What is an interesting fact about garlic bread? Garlic bread as Americans know it was invented in the 1940s by Italian immigrants who adapted traditional bruschetta recipes using softer white bread. The addition of butter instead of olive oil reflected American tastes and ingredient availability at the time.
How long are garlic rolls good for?
How long are garlic rolls good for? Properly stored garlic bread rolls recipe results stay fresh for 2 days at room temperature or up to 5 days refrigerated. For longer storage, freeze these bread roll recipes for up to 3 months wrapped tightly in plastic and foil.
Make These Rolls Your New Tradition
Man, oh man, there’s nothing quite like pulling a tray of golden, fragrant cheesy garlic rolls from your oven and watching your family’s faces light up. These aren’t just any bread roll recipes—they’re the kind of food that turns regular Tuesday dinners into something special.
Remember that October evening when I first made these? They’ve become my go-to contribution for every potluck, holiday gathering, and “just because” dinner since. The combination of sweet roasted garlic, pillowy dough, and melted cheese creates magic that bottled garlic butter simply cannot touch.
Ready to transform your kitchen into a bakery? Grab those ingredients and start roasting that garlic. Your future self will thank you when the compliments start rolling in.
What’s your favorite way to enjoy homemade rolls? Drop a comment and let me know if you’ll try the spicy version or stick with the classic. And if you’re looking for more crowd-pleasers, check out these red velvet cream cheese thumbprint cookies or these incredible pumpkin pie cookies that disappear just as fast as these garlic rolls.
