Buttery Cheese Garlic Rolls (Print Page)
Fluffy rolls baked with garlic butter and melted cheese for the ultimate warm side.
# What You 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
→ Garlic Cheese 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 and fragrant.
02 - Whisk melted butter, egg, and salt into the yeast mixture. Gradually add flour, mixing until a soft, slightly sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead for 7-8 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free area for 1 hour until doubled in size.
05 - While dough rises, combine softened butter, minced garlic, mozzarella, Parmesan, parsley, and salt in a medium bowl until well blended.
06 - Punch down risen dough to release air. On a floured surface, roll into a 12x16-inch rectangle.
07 - Spread garlic cheese mixture evenly over the entire surface of the dough, leaving a 1/2-inch border at the edges.
08 - Starting from one long edge, roll dough tightly into a log, sealing the seam with your fingers.
09 - Cut log into 12 equal pieces. Place rolls cut-side up in a greased 9x13-inch baking dish, spacing evenly.
10 - Cover dish with a towel and let rise for 25-30 minutes until puffy and rolls are touching. Preheat oven to 350°F during final 10 minutes of rising.
11 - Bake for 22-25 minutes until rolls are golden brown on top and cooked through.
12 - Immediately brush hot rolls with melted butter. Sprinkle with fresh parsley and Parmesan cheese. Serve warm.
# Expert Tips:
01 -
- The dough stays incredibly soft and pillowy even after baking, thanks to the enriched mixture with butter and egg
- That moment when you pull them apart and see the gooey cheese stretching is absolutely worth the wait
02 -
- If your dough isn't rising, check that your milk wasn't too hot, it should feel like bathwater, not hot tap water
- Don't skip the second rise after cutting the rolls, this is what makes them light instead of dense
- These are best served warm but reheat beautifully in a 350°F oven for about 5 minutes
03 -
- Use dental floss instead of a knife to cut the rolls for clean, even slices
- Room temperature ingredients incorporate more smoothly, so set everything out about 30 minutes before starting