Buttery Cheese Garlic Rolls (Print Version)
Soft fluffy rolls with garlic butter and melted cheese filling
# Recipe Ingredients:
→ 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
# Directions:
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 lightly floured surface. 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, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area until doubled in bulk, approximately 1 hour.
05 - While dough rises, combine softened butter, minced garlic, mozzarella, Parmesan, parsley, and salt in a medium bowl until evenly distributed.
06 - Punch down risen dough to release air. Roll out on a lightly floured surface into a 12x16-inch rectangle, approximately 1/4-inch thick.
07 - Spread cheese mixture evenly over the dough, leaving a 1/2-inch border around the edges.
08 - Starting from a long edge, roll dough tightly into a log, pressing gently to seal the seam.
09 - Cut log into 12 equal pieces using a sharp knife or dental floss. Place rolls cut-side up in a greased 9x13-inch baking dish, spacing evenly.
10 - Cover dish with a towel and let rolls rise for 25–30 minutes until puffy and nearly doubled. Preheat oven to 350°F during the final 15 minutes of rising.
11 - Bake for 22–25 minutes until golden brown on top and cooked through. Internal temperature should reach 190°F when tested with a thermometer.
12 - Immediately brush hot rolls with melted butter. Sprinkle with chopped parsley and additional Parmesan cheese. Serve warm while cheese is still melty.
# Expert Advice:
01 -
- The combination of warm dough and melted cheese creates that irresistible pull apart effect everyone loves
- They freeze beautifully so you can always have homemade rolls ready for unexpected guests
02 -
- I once rushed the rising time and ended up with dense, hockey puck like rolls that taught me patience is non negotiable when working with yeast dough
- Room temperature ingredients make a huge difference in how evenly the filling spreads, so take that butter out of the fridge at least an hour before you start
03 -
- Use unflavored dental floss to cut the dough log instead of a knife for perfectly clean slices that do not squish the rolls
- Brush some of the garlic butter mixture around the edges of the dough rectangle before rolling to ensure every bite has flavor