Cheesy Garlic Butter Rolls

Our family can't get enough of these fluffy butter-loaded cheese garlic rolls. They've turned into our weekend must-have for quite a while now. As soon as these soft, cloud-like rolls pop out of the oven, the whole family rushes to the kitchen, ready to tear into their cheesy, garlicky deliciousness.

I whipped these up one lazy Sunday when we wanted something both cozy and a bit fancy. The smell of sweet roasted garlic took over the house, and my husband swore they beat any restaurant rolls he'd ever had. Now we can't have friends over without making a batch.

What You'll Need

• Whole milk: Makes your dough super soft and adds a rich taste
• Active dry yeast: Helps your rolls get nice and puffy
• Honey: Gives the yeast something to munch on and adds a hint of sweetness
• All purpose flour and bread flour combination: Works together for the perfect bite and stretch
• Butter: Brings mouthwatering richness to every bite
• Egg yolks: Keeps everything moist and tender inside
• Sugar: Helps the rolls brown up nicely and rounds out the taste
• Powdered milk: Makes the rolls extra creamy with a beautiful golden outside
• Salt: Wakes up all the flavors and keeps the yeast in check
• Roasted garlic: Gives that smooth, buttery garlic kick without any bite
• Mozzarella cheese: Gets all stretchy and gooey with a gentle flavor that works magic with garlic
• Fresh parsley: Adds a pop of green and fresh herb flavor

How To Make Them

Get That Garlic Ready:

Cut just a bit off the bottom of a whole garlic head. Set it in a small dish, pour plenty of olive oil over it, and sprinkle with salt. Cover tightly using foil and pop in the oven at 160°C for about 2 hours until it's totally soft and golden. This slow cooking makes it amazingly sweet and rich.

Mix Your Dough:

Put warm milk (around 110°F) in your mixer bowl with active dry yeast and honey. Let it sit for 10 minutes till it's bubbly and smells yeasty. Throw in your flours, butter, egg yolks, sugar, powdered milk and salt. Use the dough hook on low for 2 minutes to get everything mixed, then bump it up to medium for 8 minutes until it's smooth and stretchy. The dough should come away from the bowl but feel a little sticky.

Let It Grow:

Put your dough in a bowl with a bit of oil, cover it with plastic wrap or a damp towel, and let it hang out somewhere warm (around 29°C) for 90 minutes until it's twice as big. It should look puffy, and when you poke it gently, the dent should stay put.

Add The Good Stuff:

Dump the dough onto a lightly floured counter and roll it out to a big rectangle about 16x12 inches. Smear the roasted garlic butter mix all over, but leave a 1-inch strip clean at the far edge. Cover generously with mozzarella, pressing down lightly so it sticks.

Form Your Rolls:

From the long edge nearest you, roll the dough up tightly into a log. Pinch the edge gently to seal it. Grab some dental floss to cut into 6 even pieces – just slide it under the log, cross the ends at the top, and pull tight.

Let Them Puff Again:

Arrange your rolls in a greased baking dish with a little room between them. Cover and wait 30 minutes until they look puffy. They should expand enough to barely touch each other.

Bake Them Up:

Bake at 175°C for about 25 minutes until they're deep golden brown. Check after 20 minutes since ovens can be different. For extra color, you can broil them for 2-3 minutes at the end. Brush with more garlic butter while they're hot and sprinkle fresh parsley on top.

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I love watching people bite into these rolls for the first time. That moment when the cheese stretches as they pull the warm roll apart always brings out smiles. My daughter now jumps in to help on weekends, carefully adding cheese and proudly bringing them to the table at dinner.

Keeping Your Rolls Fresh

These rolls stay surprisingly soft at room temperature for up to 2 days in a sealed container. Want to keep them longer? Stick them in the fridge for up to 5 days, though they taste way better if you warm them up first. Just pop them in a 325°F oven for 5-7 minutes until hot, or microwave for 15 seconds. They freeze great too, lasting up to 3 months. I like to wrap each roll by itself in plastic, then put them all in a freezer bag. That way you can grab just what you need.

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Easy Swaps

What makes these rolls so great is how easy they are to change up. Want more kick? Swap half the mozzarella for sharp cheddar or parmesan. Can't do dairy? Try non-dairy cheese and plant milk instead. Looking for something heartier? Replace up to a third of the flour with whole wheat, but you might need an extra spoonful of milk. Short on time? You can cook minced fresh garlic in butter until it smells good, though it won't have that deep roasted flavor. No powdered milk? Skip it if you need to, but it does make the rolls richer and more golden.

What To Serve With Them

These garlic cheese rolls go with just about everything. They're amazing with thick soups and stews, soaking up all that tasty broth. Skip regular garlic bread and serve these with pasta for something more filling. Want to wow guests? After baking, pull the rolls slightly apart and tuck in extras like olives, sun dried tomatoes, or thin slices of prosciutto. For breakfast, cut leftover rolls in half, toast them and add eggs. My favorite way to eat them? Just by themselves, still warm from the oven, with a simple green salad on the side for a light lunch.

Frequently Asked Questions

→ What’s the secret to soft, cheesy rolls?

Getting fluffy bread depends on kneading well and letting the dough rise enough. Be sure it doubles during the first rise, then gets slightly puffy on the second.

→ Which cheese should I use for garlic rolls?

Mozzarella’s a go-to for its gooey melt, but mix it up with cheddar, parmesan, or anything you like.

→ Is it possible to make this dough by hand?

Absolutely! Hand-kneading works fine, though it’ll take a bit more time. Make sure the dough’s soft, stretchy, and ready to rise before moving on.

→ How do you roast garlic for these rolls?

Chop the garlic head’s top off, drizzle it with olive oil, sprinkle salt, wrap tightly in foil, and bake at 160°C (320°F) for about 1–2 hours.

→ How do you slice dough cleanly for rolls?

For smooth cuts, slide dental floss under the dough and pull it up and over to slice without squishing it.