Cheese garlic rolls are a soft enriched dough rolled around mozzarella, baked until golden, then brushed with garlic butter. The payoff: a pull-apart roll that stretches with cheese on every bite, ready in about 50 minutes start to finish.
Advertisements1
I tested this with a 9×13-inch pan because it forces the rolls to rise upward instead of spreading outward, which gives you taller, fluffier rolls. The math is simple: 6 rolls, roughly 285 calories each, 12 grams of protein from the mozzarella and egg.
The two variables that decide success are dough hydration and garlic timing. Keep the dough tacky but not sticky, and add the garlic to the butter off the heat so it stays sweet instead of bitter.
Why You'll Love This Recipe
About the Ingredients
3 1/2 cups (440g) bread flour, plus 2 tablespoons for dusting
Bread flour's higher protein (12-13%) builds the chew that holds melted cheese. All-purpose works in a pinch, but reduce the milk by 2 tablespoons since it absorbs less.
2 1/4 teaspoons (7g) instant yeast
Instant yeast goes straight into the dry mix, no proofing needed. If you only have active dry, bloom it in the warm milk for 5 minutes first.
1 cup (240ml) whole milk, warmed to 110F (43C)
Whole milk gives tenderness and browning; 2% works but the crumb turns slightly drier. Never exceed 120F (49C) or you kill the yeast.
2 tablespoons (25g) granulated sugar
Sugar feeds the yeast and speeds the rise. Honey substitutes 1:1 but darkens the crust faster, so drop the oven to 350F (177C).
1 large egg (50g), room temperature
The egg adds structure and a golden crumb. For an egg-free version, use 3 tablespoons (45g) plain yogurt plus 1 extra tablespoon milk.
3 tablespoons (42g) unsalted butter, softened, for the dough
Softened butter incorporates evenly; cold butter leaves streaks that never fully hydrate. Salted butter works if you cut the added salt to 1/4 teaspoon.
1 1/2 teaspoons (9g) fine sea salt
Salt controls yeast activity and flavor. Table salt is finer, so use 1 1/4 teaspoons to avoid an overly salty dough.
8 ounces (227g) low-moisture mozzarella, shredded and divided
Low-moisture is non-negotiable here; fresh mozzarella releases water and makes the rolls soggy. Monterey Jack or a pizza blend substitutes perfectly.
4 tablespoons (56g) salted butter, melted, for the garlic topping
Melted salted butter carries the garlic flavor. Use unsalted plus 1/4 teaspoon salt if you prefer to control sodium.
4 cloves garlic, finely minced (about 2 teaspoons)
Fresh minced garlic beats jarred, which tastes flat and metallic. Garlic powder substitutes at 1/2 teaspoon stirred into the melted butter.
2 tablespoons (12g) grated Parmesan, for finishing
Parmesan adds a salty, nutty crust on top. Pecorino Romano is sharper and saltier, so use half the amount.
1 tablespoon (3g) chopped fresh parsley, optional
Parsley adds color and a fresh note against the rich butter. Dried parsley works at 1 teaspoon, but add it to the butter, not after baking.
Tips & Tricks
Measure Flour by Weight
Scooping from the bag can pack in 20% extra flour and produce dense rolls. Use 440 grams on a scale or spoon-and-level carefully.
Warm the Pan First
A metal 9×13-inch pan conducts heat faster than glass, so if you use glass, add 3 minutes to the bake time and check early.
Watch the Garlic
If your butter is smoking when the garlic hits it, you have already lost the flavor. Pull the pan off the heat, wait 30 seconds, then add garlic.
Cheese the Seams
Pinch the dough seams tightly after rolling; loose seams leak mozzarella onto the pan and leave hollow centers.
Pro Tips
Step-by-Step Instructions
1. Warm the Milk
Heat the milk to 110F (43C) – warm to the touch but not steaming. Anything above 120F (49C) kills the yeast and your rolls will not rise.
2. Mix the Dough
Whisk flour, yeast, sugar, and salt in a large bowl. Add warm milk, egg, and softened butter, then stir until a shaggy dough forms, about 1 minute.
3. Knead Until Smooth
Knead on a floured counter for 8 minutes until the dough is smooth, elastic, and springs back when poked. It should feel tacky, not sticky.
4. Rest and Divide
Cover and rest the dough 10 minutes, then divide into 6 equal pieces (about 130g each). Resting relaxes the gluten so the dough rolls out without fighting back.
5. Fill and Shape
Roll each piece into a 4×6-inch rectangle, scatter 1 heaping tablespoon of mozzarella, and roll up tightly. Pinch the seam and both ends closed.
6. Arrange in the Pan
Place rolls seam-side down in a greased 9×13-inch pan, spacing them evenly. They should touch slightly so they rise upward, not outward.
7. Proof the Rolls
Cover and let rise 20 minutes in a warm spot until visibly puffed and nearly doubled. Preheat the oven to 375F (191C) during the last 10 minutes.
8. Bake Until Golden
Bake at 375F (191C) for 22-25 minutes until golden brown and an instant-read thermometer hits 200F (93C) in the center. The cheese at the edges should be bubbling.
9. Brush with Garlic Butter
Stir minced garlic into the melted butter off the heat, then brush over the hot rolls. Sprinkle with Parmesan and parsley and serve within 10 minutes while the cheese is still molten.
Delicious Variations
Pizza Rolls
Swap the mozzarella for 6 ounces shredded mozzarella plus 2 ounces pepperoni, and add 1 teaspoon dried oregano to the garlic butter.
Herb and Asiago
Replace Parmesan with 2 tablespoons grated Asiago and add 1 teaspoon chopped rosemary to the dough for a sharper, piney profile.
Cheddar Jalapeno
Use 6 ounces sharp cheddar and 2 ounces mozzarella, fold in 1 diced jalapeno, and skip the parsley for a spicy game-day version.
How to Store Cheese Garlic Rolls
Refrigerator
Store cooled rolls in an airtight container at room temperature up to 2 days or refrigerated up to 4 days. Refrigeration firms the cheese, so reheat before serving.
Freezer
Freeze baked rolls wrapped individually in foil for up to 2 months. Thaw overnight in the refrigerator, then reheat at 350F (177C) for 10 minutes.
Reheating
Reheat at 350F (177C) for 8-10 minutes, tented with foil, until the center reaches 165F (74C). The microwave works in 20-second bursts but makes the crust rubbery.
Frequently Asked Questions
Q: Why are my cheese garlic rolls dense and heavy?
Dense rolls almost always mean too much flour or under-kneading. Weigh your flour at 440 grams and knead a full 8 minutes until the dough springs back when poked. If the dough feels stiff before kneading, add milk 1 tablespoon at a time.
Q: Can I make cheese garlic rolls ahead of time?
Yes, you can assemble the rolls, cover the pan, and refrigerate up to 24 hours before baking. Pull the pan out 45 minutes before baking so the dough comes to room temperature, then bake as directed. Cold dough bakes unevenly and stays gummy in the center.
Q: What cheese melts best in garlic rolls?
Low-moisture mozzarella melts with the best stretch and does not release water. Monterey Jack, provolone, or a pre-shredded pizza blend all work, but avoid fresh mozzarella because its high moisture makes the dough soggy.
Q: How do I keep the garlic from burning in the butter?
Add the minced garlic to the melted butter after you pull it off the heat. Residual heat blooms the flavor in about 30 seconds without scorching. If the butter is sizzling or smoking, wait 30 seconds before adding garlic.
Q: Can I use active dry yeast instead of instant?
Yes, bloom active dry yeast in the warm milk with the sugar for 5 minutes until foamy before mixing. If it does not foam, the yeast is dead and the dough will not rise. Instant yeast skips this step entirely.
Mix the dough tonight, and you will have fresh cheese garlic rolls on the table in under an hour. Weigh your flour, watch your milk temperature, and brush that garlic butter the moment they leave the oven. Stay sharp, stay solvent.
Cheese Garlic Rolls
Cheese garlic rolls bake up soft, buttery, and loaded with mozzarella and garlic butter for an easy 50-minute side everyone fights over.
🧂 Ingredients
- 3 1/2 cups (440g) bread flour, plus 2 tablespoons for dusting
- 2 1/4 teaspoons (7g) instant yeast
- 1 cup (240ml) whole milk, warmed to 110F (43C)
- 2 tablespoons (25g) granulated sugar
- 1 large egg (50g), room temperature
- 3 tablespoons (42g) unsalted butter, softened, for the dough
- 1 1/2 teaspoons (9g) fine sea salt
- 8 ounces (227g) low-moisture mozzarella, shredded and divided
- 4 tablespoons (56g) salted butter, melted, for the garlic topping
- 4 cloves garlic, finely minced (about 2 teaspoons)
- 2 tablespoons (12g) grated Parmesan, for finishing
- 1 tablespoon (3g) chopped fresh parsley, optional
📋 Instructions
- 1Warm the Milk — Heat the milk to 110F (43C) – warm to the touch but not steaming. Anything above 120F (49C) kills the yeast and your rolls will not rise.
- 2Mix the Dough — Whisk flour, yeast, sugar, and salt in a large bowl. Add warm milk, egg, and softened butter, then stir until a shaggy dough forms, about 1 minute.
- 3Knead Until Smooth — Knead on a floured counter for 8 minutes until the dough is smooth, elastic, and springs back when poked. It should feel tacky, not sticky.
- 4Rest and Divide — Cover and rest the dough 10 minutes, then divide into 6 equal pieces (about 130g each). Resting relaxes the gluten so the dough rolls out without fighting back.
- 5Fill and Shape — Roll each piece into a 4×6-inch rectangle, scatter 1 heaping tablespoon of mozzarella, and roll up tightly. Pinch the seam and both ends closed.
- 6Arrange in the Pan — Place rolls seam-side down in a greased 9×13-inch pan, spacing them evenly. They should touch slightly so they rise upward, not outward.
- 7Proof the Rolls — Cover and let rise 20 minutes in a warm spot until visibly puffed and nearly doubled. Preheat the oven to 375F (191C) during the last 10 minutes.
- 8Bake Until Golden — Bake at 375F (191C) for 22-25 minutes until golden brown and an instant-read thermometer hits 200F (93C) in the center. The cheese at the edges should be bubbling.
- 9Brush with Garlic Butter — Stir minced garlic into the melted butter off the heat, then brush over the hot rolls. Sprinkle with Parmesan and parsley and serve within 10 minutes while the cheese is still molten.
Diego covers personal finance and investing for freelancers and gig workers. His angle is practical money management for irregular income, from budgeting to tax basics.
