5 Amazing Buttery cheese Garlic Rolls Secrets

Buttery cheese Garlic Rolls, everyone will love them! If you are looking for that one bread recipe that disappears the second it hits the table, this is it. Seriously, hide a few for yourself now! I’m Anna Kowalska, and on this site, I share tried-and-true homemade recipes that you and your family will love. Everything here is made with heart and flavor, tested until it’s absolutely perfect. I know you need reliable recipes, especially when cheese and garlic are involved!

These Buttery cheese Garlic Rolls aren’t just bread; they are little pockets of heaven, packed with soft mozzarella and drenched in the most incredible roasted garlic butter. Forget those dry, sad rolls you get at restaurants. We are making something spectacular here—the kind of cheesy bread that makes everyone ask for seconds before they’ve even finished the first one. Get ready for your kitchen to smell absolutely divine!

Gathering the Essentials for Buttery cheese Garlic Rolls

Okay, before we even think about kneading, we need to get our ducks in a row with the ingredients. I’ve broken this down because there are three distinct parts to this recipe: the soft dough, that amazing garlic butter filling, and the final cheesy topping. Don’t let the long list scare you; most of it is simple pantry stuff!

The star here is definitely the roasted garlic. Roasting it for two full hours makes it sweet and spreadable—it’s a game-changer, trust me. Make sure your butter is softened for both the dough and the butter mixture; cold butter just won’t blend right in either step.

We’re aiming for a really rich, tender roll, so pay attention to the flours and the milk powder if you’re using it. Here is everything laid out so you can shop your pantry!

Component	Ingredient	Quantity
Garlic Prep	Whole Garlic Head	1
Dough	All Purpose Flour	200 grams (1 1/2 cups)
Dough	Bread Flour	50 grams (1/2 cup)
Filling	Softened Butter	50 grams (1/4 cup)
Filling	Fresh Parsley	1 tablespoon
Topping	Mozzarella Cheese	200 grams (2 cups)

Ingredients for the Soft Dough

For the dough itself, we need that lovely warmth to wake up the yeast. You’ll use 90 grams (about 1/3 cup) of warm milk—and I mean warm, not hot, please! We activate 7 grams (or 2 1/4 teaspoons) of active dry yeast in that milk with 1 tablespoon of sugar and 1 tablespoon of honey. For the dry bits, grab 200 grams (1 1/2 cups) of all-purpose flour, 50 grams (1/2 cup) of bread flour (this helps with the chew!), and 1 1/2 teaspoons of salt. Don’t forget the 25 grams (about 3 tablespoons) of milk powder if you have it—it makes the dough unbelievably soft. Finally, we need 25 grams (2 tablespoons) of softened butter for the dough itself, plus 2 rich egg yolks.

Components for Rich Garlic Butter Filling

This is where the magic lives! You need 50 grams (1/4 cup) of butter, softened until it’s completely pliable. We’ll combine that with the roasted garlic—remember, we roast that whole head until it’s jammy. You’ll also mix in 3 tablespoons of olive oil (we use some of that roasting oil!) and 1 tablespoon of fresh parsley, finely chopped. That’s it for the spread; it should be intensely fragrant.

Finishing Touches for Your Buttery cheese Garlic Rolls

For the cheesy factor, have 200 grams (about 2 cups) of mozzarella cheese ready to go—shredded is best so it melts evenly. Before they go into the oven, we brush them with an egg wash, which just means whisking 1 regular egg. A little extra chopped parsley sprinkled on top at the very end brightens up that gorgeous golden crust!

Step-by-Step Guide to Making Buttery cheese Garlic Rolls

Now that we have all our beautiful components ready, it’s time to bring these rolls to life! Follow these steps closely, and I promise you’ll have the softest, cheesiest bread you’ve ever made. Don’t rush the proofing times—that’s where the softness comes from!

Roasting Garlic and Creating the Flavor Base

First things first: the garlic. Take that whole head, snip the top off so the cloves are exposed, put it in a little ramekin. Drizzle it generously with olive oil and a sprinkle of salt. Cover it tightly with foil and pop it into an oven set to 160°C (320°F) for a full two hours. When it comes out, it should be incredibly soft—you can squeeze the paste right out! Next, take 50 grams of softened butter, mash that roasted garlic right into it, stir in your chopped parsley, and add about 2 tablespoons of that lovely garlic oil we created. Mix that all up and set it aside; this is your flavor bomb!

Activating Yeast and Mixing the Dough Components

Grab your warm milk—it should feel just slightly warm to the touch, not hot enough to burn you. Whisk in your yeast and the honey, and let it sit for about 10 minutes. If it gets foamy on top, great, your yeast is happy! In your big mixing bowl, combine all your flours, the salt, the sugar, and the optional milk powder. Add the softened 25 grams of butter, the two egg yolks, and then pour in that bubbly yeast mixture. Get it mixed until it just comes together into a shaggy mess.

Kneading and Proofing for Perfect Buttery cheese Garlic Rolls Dough

Attach your dough hook—we need some serious work here! Let your mixer run on medium speed for a good 15 to 20 minutes. You want the dough to be smooth, elastic, and pulling cleanly away from the sides of the bowl. Once it looks perfect, transfer it to a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rest in a warm spot (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it has doubled in size. Patience pays off here!

Shaping, Filling, and Cutting Your Rolls

Once proofed, punch that air out gently. Roll the dough out on a lightly floured surface until it’s very thin, about 1/4 cm or 1/8 inch thick. Now, spread that incredible garlic butter mixture all over the surface, right to the edges. Sprinkle that mozzarella cheese evenly over the butter. Now, roll it up tightly like a jelly roll. Use a sharp knife or, my favorite trick, use dental floss to cut the log into 6 equal pieces. This keeps your cuts super clean!

The Final Bake for Golden Buttery cheese Garlic Rolls

Place your cut rolls onto a baking sheet, cover them again, and let them sit for a final 30 minutes to get puffy. Preheat your oven to 175°C (350°F). Right before they go in, brush them gently with your egg wash—that’s just the one beaten egg. Bake them for about 20 to 25 minutes. Keep an eye on them after 20 minutes; you want them golden brown. As soon as they come out, brush them again with any leftover garlic butter and sprinkle on a little fresh parsley for color. Serve them warm!

Why You Will Adore These Buttery cheese Garlic Rolls

Honestly, I don’t know anyone who turns down one of these rolls. They are just pure comfort food, and they are surprisingly simple once you get the garlic roasted. If you need a reason to stop what you’re doing and start baking right now, here are the top reasons these will become a family favorite:

• Unbeatable Flavor: That roasted garlic mixed with melted mozzarella is an absolute flavor bomb. They smell amazing while baking, too!
• Family Approved: These Buttery cheese Garlic Rolls disappear every single time I make them. They are perfect alongside soup or just as a snack.
• Soft Texture Guaranteed: Thanks to the double proofing and the richness of the dough ingredients, these are incredibly soft and never dry.
• Impressive Look: Even though they are easy, cutting them into swirls makes them look like something straight out of a bakery case!

Expert Tips for Success with Your Cheesy Bread

I’ve made this dough recipe dozens of times, and I’ve learned a few things along the way that can save you a headache. Getting that perfect soft texture isn’t just luck; it’s about respecting the dough and the cheese. It’s these little details that turn a good roll into a fantastic one!

Achieving Soft Dough Texture

The most common mistake people make is cutting the kneading time short. Seriously, dedicate those 15 to 20 minutes with the dough hook. You need that gluten to develop fully so the dough can trap all the air during the proofs. Also, when it comes to proofing, temperature is everything. If your kitchen is chilly, don’t just wait for the clock to run out! Find a spot—like inside a turned-off oven with the light on—that stays consistently warm. That steady warmth is what guarantees a beautiful rise and that wonderfully tender crumb we are aiming for. For more information on yeast activation, you can check out resources on yeast functionality in baking.

Handling the Melted Mozzarella Cheese

Mozzarella is fantastic for its stretch, but sometimes it tries to escape during the bake! To keep the cheese inside those lovely swirls, make sure you don’t overload the center, especially when you roll up the log. Leave about a half-inch border clear of cheese on the top edge of the dough before you roll it up. When you cut the rolls, try to press the sides of the cut pieces together slightly before the second proof. This just helps seal the edges and encourages the cheese to stay put while it melts. If you are looking for other great bread recipes, check out my guide on homemade garlic knots recipe.

Frequently Asked Questions About Buttery cheese Garlic Rolls

I get so many questions whenever I post pictures of this cheesy bread on social media! It’s usually about making things easier or swapping ingredients I might have called for. Because these are such a hit, people want to know how to manage them around a busy schedule. Here are a few things I hear all the time about my homemade rolls.

Can I Make the Dough Ahead of Time?

Yes, you absolutely can! This dough handles refrigeration really well, which is great for planning dinner parties. After you finish the first proof (Step 5), gently punch the dough down, coat it lightly in oil, seal it in a zip-top bag or airtight container, and pop it in the fridge for up to 24 hours. When you’re ready to bake, let it sit on the counter to warm up slightly for about 30 minutes before rolling it out and adding the filling. It just needs a little time to relax!

What If I Do Not Have Bread Flour?

Don’t panic if your pantry is missing bread flour! The bread flour just adds a little more protein, which gives you that slightly chewier texture that’s perfect for rolls. If you don’t have it, you can substitute the 50 grams (1/2 cup) of bread flour entirely with more all-purpose flour. The rolls will still be incredibly soft and delicious, maybe just a tiny bit less structured. You won’t miss much, honestly!

How Do I Store Leftover Buttery cheese Garlic Rolls?

When these come out of the oven, they’re perfect, but they are still amazing the next day! Once they are completely cool, store them in an airtight container at room temperature for up to three days. Don’t put them in the fridge unless you have to, as that can dry them out faster. If they seem a little stiff the next day, don’t worry; we’ll cover reheating in the next section!

Storing and Refreshing Your Buttery cheese Garlic Rolls

Once these golden beauties cool down, you’ll want to keep them fresh for as long as possible. The best way to store your cooled rolls is simple: just pop them into an airtight container at room temperature. I find they are still fantastic on day two just like this. Never put them in the fridge unless your kitchen is humid, as the cold air tends to make that soft dough firm up too fast.

If you find they have stiffened up by day two or three, don’t worry! We can bring them right back to that fresh-out-of-the-oven softness in just a few minutes. A quick zap in the microwave works wonders, especially if you sprinkle a few drops of water on top first. Here’s my quick guide for keeping them perfect:

Storage Time	Method	Notes
Up to 3 Days	Airtight Container (Room Temp)	Keeps the interior softest.
Day 3 Onward	Freeze (Airtight Bag)	Best for long-term freshness.
Reheating (Quick)	Microwave (10-15 seconds)	Add a tiny drop of water first.

Sharing Your Buttery cheese Garlic Rolls Experience

I put my heart into these recipes, and knowing they make it to your family table is the best part of my day! If you baked these glorious, cheesy bread rolls, please come back and leave me a rating below. I want to hear all about how quickly they disappeared from your house! If you enjoyed this bread, you might also love my recipe for ciabatta bread.

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