Cheesy Garlic Rolls are soft, fluffy rolls filled with buttery garlic and lots of melted cheese. They come out of the oven golden on top and warm and gooey in the center.
I love making these when we are having pasta night or when friends come over for dinner. Yes, they take a little time because of the rise, but most of that is hands off.
The smell alone makes it worth it in my small Raleigh kitchen.
Why You’ll Love This Cheesy Garlic Rolls
- Soft homemade dough that is worth the wait.
- Filled with real garlic butter and plenty of cheese.
- Perfect side for pasta, soup, or salad.
- Great for holidays and family dinners.
- Can be made ahead and baked fresh.
- Leftovers warm up beautifully.
What Kind of Cheese Should I Use?
- This recipe uses mozzarella and parmesan, and that combination works so well. Mozzarella melts into that stretchy, gooey layer. Parmesan adds a little salty flavor.
- I like shredding the cheese myself if I can. It melts a bit smoother. But pre shredded cheese works just fine if that is what you have.
- You can also try a little Monterey Jack in place of some mozzarella if needed. Just keep the total amount the same.
Options for Substitutes
- Bread flour can be used instead of all purpose flour for a slightly chewier roll.
- Dried parsley can replace fresh parsley. Use a smaller amount.
- Salted butter can be used. Just reduce added salt slightly.
- If you do not have a stand mixer, you can knead the dough by hand. It will just take a little longer.
Watch Out for These Mistakes While Cooking
- Make sure your milk is warm but not hot. Around 100 to 110F is perfect. Too hot can affect the yeast.
- Let the dough rise fully until doubled. Rushing this step can make the rolls dense.
- Do not overbake. Check around 25 minutes. If they brown too quickly, cover loosely with foil.
- Brush the extra garlic butter on while the rolls are still warm. That is when it soaks in best.
What to Serve With Cheesy Garlic Rolls?
These rolls go well with:
- Spaghetti or baked pasta
- Creamy soups
- A big green salad
- Roasted vegetables
They can also be served on their own as a snack. No one complains about that.
Storage Instructions
- Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheat in the oven at 300F until warmed through, or microwave for a few seconds.
- You can freeze baked rolls for up to 2 months. Wrap tightly and thaw before reheating.
How To Make Cheesy Garlic Rolls?
Ingredients
Rolls Dough
- 3 1/2 cups (455g) all purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- 1 cup (240ml) whole milk, warmed to 100-110F
- 6 tablespoons (85g) unsalted butter, softened
Garlic Butter
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons finely minced garlic
- 2 tablespoons fresh parsley, finely chopped
- Salt to taste
- Black pepper to taste
Cheese Filling
- 3 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
Egg Wash
- 1 large egg
- 1 teaspoon water
Instructions
Step 1:
In the bowl of a stand mixer, combine the warmed milk, sugar, and yeast. Cover and let it sit for about 8 to 10 minutes until it looks foamy.
Step 2:
Add the egg, flour, and salt to the bowl. With the dough hook attached, mix on low speed until a dough begins to form.
Step 3:
Add the softened butter a little at a time. Once fully mixed in, increase the speed to medium and knead for 5 to 6 minutes. The dough should be smooth and slightly tacky.
Step 4:
Transfer the dough to a lightly greased bowl using greased hands. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 60 to 90 minutes.
Step 5:
While the dough rises, mix the garlic butter. In a small bowl, combine the butter, minced garlic, parsley, salt, and black pepper. Stir well and set aside.
Step 6:
Once the dough has risen, gently press it down and let it rest for 5 minutes. On a lightly floured surface, roll it into a 12 by 16 inch rectangle. Spread about two thirds of the garlic butter over the dough. Sprinkle evenly with mozzarella and parmesan.
Step 7:
Starting from the long side, roll the dough into a log. Use a serrated knife to cut into 8 even pieces, about 2 inches thick. Place them in a generously greased 9 by 13 inch baking pan. Cover and let rise again for 25 to 35 minutes, until doubled.
Step 8:
Preheat the oven to 350F. Whisk together the egg and water. Brush the tops of the rolls lightly with the egg wash.
Step 9:
Bake for 25 to 30 minutes, rotating the pan halfway through, until golden brown and cooked through. If they brown too quickly, loosely cover with foil.
Step 10:
Melt the remaining garlic butter and brush it generously over the warm rolls before serving.
Cheesy Garlic Rolls
Ingredients
Method
- In the bowl of a stand mixer, combine the warmed milk, sugar, and yeast. Cover and let it sit for about 8 to 10 minutes until it looks foamy.
- Add the egg, flour, and salt to the bowl. With the dough hook attached, mix on low speed until a dough begins to form.
- Add the softened butter a little at a time. Once fully mixed in, increase the speed to medium and knead for 5 to 6 minutes. The dough should be smooth and slightly tacky.
- Transfer the dough to a lightly greased bowl using greased hands. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 60 to 90 minutes.
- While the dough rises, mix the garlic butter. In a small bowl, combine the butter, minced garlic, parsley, salt, and black pepper. Stir well and set aside.
- Once the dough has risen, gently press it down and let it rest for 5 minutes. On a lightly floured surface, roll it into a 12 by 16 inch rectangle. Spread about two thirds of the garlic butter over the dough. Sprinkle evenly with mozzarella and parmesan.
- Starting from the long side, roll the dough into a log. Use a serrated knife to cut into 8 even pieces, about 2 inches thick. Place them in a generously greased 9 by 13 inch baking pan. Cover and let rise again for 25 to 35 minutes, until doubled.
- Preheat the oven to 350F. Whisk together the egg and water. Brush the tops of the rolls lightly with the egg wash.
- Bake for 25 to 30 minutes, rotating the pan halfway through, until golden brown and cooked through. If they brown too quickly, loosely cover with foil.
- Melt the remaining garlic butter and brush it generously over the warm rolls before serving.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 47 gm |
| Fat | 30 gm |
| Protein | 16 gm |
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
