Buttery Cheese Garlic Rolls (Printable Version)
Pillowy garlic-butter rolls stuffed with mozzarella and Parmesan, brushed with an herb-garlic glaze.
# What You Need:
→ Dough
01 - 3 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk
06 - 2 tablespoons unsalted butter, softened
07 - 1 large egg
→ Filling
08 - 4 tablespoons unsalted butter, melted
09 - 3 cloves garlic, finely minced
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh parsley, optional
13 - 1/2 teaspoon dried Italian herbs, optional
→ Topping
14 - 2 tablespoons unsalted butter, melted
15 - 1 clove garlic, minced
16 - 1 tablespoon chopped fresh parsley, optional
# Directions:
01 - In a large mixing bowl, combine warm milk, sugar, and active dry yeast. Let mixture stand for 5 to 7 minutes until it becomes frothy.
02 - Add softened butter, egg, and salt to the yeast mixture. Stir thoroughly to combine.
03 - Gradually add flour while stirring, mixing until a soft dough develops. Transfer to a floured surface and knead for 6 to 8 minutes until smooth and elastic.
04 - Place dough into a lightly greased bowl. Cover and let rise in a warm spot for 1 hour, or until dough has doubled in volume.
05 - In a small bowl, combine melted butter, minced garlic, mozzarella, Parmesan, parsley, and Italian herbs for the filling.
06 - Punch down the risen dough and portion into 12 equal pieces. Flatten each piece into a circle.
07 - Place a heaping spoonful of filling in the center of each dough circle. Bring edges together and pinch tightly to seal, forming a smooth ball.
08 - Place rolls seam side down on a parchment-lined baking tray. Cover loosely and let rise for 25 to 30 minutes until slightly puffed.
09 - Preheat oven to 350°F (180°C). Bake rolls for 20 to 25 minutes, or until golden brown and cooked through.
10 - While rolls are hot, brush with additional melted butter combined with minced garlic and sprinkle with fresh parsley, if desired.
# Expert Tips:
01 -
- The cheesy centers stay creamy even after baking, a reward for anyone who loves a surprising bite.
- Baking these is almost meditative—the gentle kneading and buttery aroma melt away any stress.
02 -
- Once, I forgot to let my dough rise fully, and the rolls came out dense and a little sad—patience is key.
- Swapping in pre-shredded cheese saves time but doesn't melt as beautifully as blocks you grate yourself.
03 -
- Give your filled dough balls room on the tray so they can rise into soft little pillows and not merge together.
- Leaving the butter out ahead makes it much easier to cream it into the dough, which leads to a lighter crumb.