The first time I made these rolls I thought dinner had just become a celebration.
Warm, pillowy dough wrapped around melty mozzarella and garlicky butter — it turns a simple meal into something indulgent.
This recipe hits that sweet spot of comfort food: easy to make, endlessly adaptable, and impossible to resist.
Why this specific version wins is simple: the dough is tender but structured, the butter adds richness, and garlic with fresh mozzarella gives the best cheesy pull.
You can serve these with soup, alongside a pasta, or simply eat them straight from the pan.
Why You’ll Love This Recipe
- Soft, tender rolls with a golden, buttery crust.
- Melty, stringy mozzarella inside every bite.
- Garlic-forward flavor that isn’t overpowering.
- Simple ingredients and straightforward technique.
The texture is what makes these addictive: a slightly crisp exterior from the egg wash and butter, then a soft, airy crumb that yields to pockets of molten cheese.
The garlic and butter soak just enough into the dough to flavor each bite without turning soggy.
Because the dough uses warm milk and melted butter, you get a richer mouthfeel than water-based rolls while still maintaining a light interior.
"Five stars — I doubled the recipe for a family dinner and they vanished within minutes. Perfect cheesy pockets every time!" — reader, Nora P.
Key Ingredients
Yeast (1 packet / 2 ¼ tsp active dry yeast).
Yeast is the engine of these rolls. Use fresh yeast that blooms (becomes frothy) in warm milk for predictable rise and airy texture. If your yeast doesn’t foam within 10 minutes, toss it and start with a new packet.
All-purpose flour (3 cups).
AP flour gives structure but keeps the rolls tender. Measure by spooning into the cup and leveling or use a scale for accuracy (about 360–375g total). For even lighter rolls, a 10–15% substitution with bread flour increases chew without toughness.
Unsalted butter (½ cup melted, plus more for brushing).
Butter provides richness, flavor, and a tender crumb. Melted butter incorporated into the dough produces a softer interior; brushing additional butter after baking keeps crust glossy and flavorful. Use European-style butter for extra depth if you like.
Mozzarella cheese (1 cup shredded).
Mozzarella melts beautifully and gives that coveted cheese pull. Use low-moisture mozzarella for less water in the filling. Freshly shredded cheese melts more evenly than pre-shredded, which often contains anti-caking agents.
Full ingredients list:
- 3 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm milk (110°F)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted (plus more for brushing)
- 1 teaspoon salt
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 1 tablespoon dried parsley (optional)
- 1 egg (for egg wash)
Step-by-Step Instructions
Step 1: Bloom the yeast
In a bowl, combine warm milk, sugar, and yeast.
Let it sit for about 5–10 minutes until frothy.
Pro Tip: The milk should be warm, not hot — aim for 105–110°F. If the yeast doesn’t foam, it’s inactive.
Step 2: Combine the dry ingredients
In a large mixing bowl, combine flour and salt.
Mix briefly so the salt is evenly distributed.
Pro Tip: Salt can inhibit yeast if directly mixed with it; keep the yeast mixture separate until you combine.
Step 3: Add the butter to the yeast mixture
Add melted butter to the yeast mixture and stir well.
This enriches the liquid and integrates fat evenly.
Pro Tip: If your butter is too hot, let it cool a minute — you don’t want to kill the yeast.
Step 4: Form the dough
Pour the yeast-butter mixture into the dry ingredients. Mix until a dough forms.
Turn onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.
Pro Tip: You’ll know the dough is ready when it springs back slightly and is tacky but not sticky.
Step 5: First rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled.
Pro Tip: A warm oven (turned off) with the light on is a great spot. Dough doubles when the indentation from your finger remains only partially.
Step 6: Prepare the filling
In a small bowl, combine minced garlic, shredded mozzarella, and dried parsley.
Stir to distribute the garlic evenly throughout the cheese.
Pro Tip: For less bite, sauté the minced garlic briefly in a teaspoon of butter to mellow the flavor.
Step 7: Shape the rolls
Punch down the risen dough and divide it into equal portions. Flatten each piece, add a spoonful of the cheese-garlic mixture, and fold to seal.
Place rolls seam-side down on a greased baking sheet.
Pro Tip: Pinch seams tightly to prevent leaking; a light dusting of flour on your work surface prevents sticking.
Step 8: Second rise and preheat
Cover and let the rolls rise another 30 minutes.
During this time preheat your oven to 375°F (190°C).
Pro Tip: The rolls are ready for the oven when they look puffy and slightly domed — not deflated.
Step 9: Egg wash and bake
Beat the egg and brush it over the tops of the rolls for a golden finish.
Bake for 20–25 minutes or until golden brown and cooked through.
Pro Tip: Rotate the pan halfway through baking if your oven has hot spots.
Step 10: Finish with butter
Remove from the oven and immediately brush with melted butter for an extra touch of flavor.
Let cool slightly before serving.
Pro Tip: Brushing while hot ensures the butter soaks into the crust and keeps it soft.
Expert Tips for Success
- Temperature control matters: Keep liquids between 105–110°F when activating yeast. Too cold and it won’t activate; too hot and it kills the yeast.
- Measure by weight: Using a kitchen scale for flour improves consistency between bakes and prevents dense rolls.
- Knead for structure: Five to seven minutes by hand or 4–5 minutes in a stand mixer gives the dough enough gluten development for a good crumb. Over-kneading will make rolls tough.
- Cheese moisture: Use low-moisture shredded mozzarella or briefly pat fresh mozzarella dry to avoid soggy pockets. If you prefer tang, mix part mozzarella with shredded cheddar.
- Garlic handling: For a milder, sweeter garlic flavor, sauté the garlic gently in a little butter until fragrant then mix with the cheese. Raw garlic will be brighter and stronger.
- Proofing tricks: If your kitchen is cool, proof the dough in an oven warmed to 100°F then turned off, or set it on top of a warm (not hot) appliance.
- Egg wash alternatives: For a softer sheen, brush rolls with milk or melted butter instead of egg. Egg gives the brightest golden color.
- Baking evenness: Use an oven thermometer to verify temperature. If the tops color too quickly, tent with foil for the last 5–10 minutes.
- Make-ahead options: You can shape rolls and refrigerate them overnight covered; bake them the next day after they come to room temperature and puff up.
- Visual cues for doneness: Rolls should be deep golden and register around 190°F in the center if you use an instant-read thermometer.
Storage & Freezing
Fridge: Store cooled rolls in an airtight container or tightly wrapped in plastic wrap for up to 3 days.
Reheat in a 325°F oven for 8–10 minutes to refresh the crust and melt the filling.
Freeze (unbaked): Shape rolls, place them on a baking sheet seam-side down, freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight, then let rise at room temperature until puffy before baking.
Freeze (baked): Cool completely, wrap individually in plastic, then foil, and freeze for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes, or thaw and warm for 8–10 minutes.
Reheating tips: To revive freshness, sprinkle a few drops of water on the rolls before reheating and cover with foil for the first half to prevent drying. Finish uncovered for a few minutes to crisp the top if desired.
Variations & Substitutions
- Herb & Parmesan: Mix 2 tbsp grated Parmesan and 1 tbsp chopped fresh basil into the filling for an Italian twist.
- Spicy garlic butter: Add ¼–½ tsp red pepper flakes to the garlic-butter mix for heat.
- Cheddar & chive: Swap mozzarella for sharp cheddar and fold in 2 tbsp minced chives for a tangy, savory profile.
- Gluten-free option: Use a tested gluten-free bread flour blend and add xanthan gum if your blend lacks it. Expect a denser but still delicious roll.
- Vegan swap: Replace butter with vegan butter, use plant-based milk, and substitute shredded vegan cheese to make these dairy-free.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry?
A: Yes. Reduce the proofing step: mix instant yeast directly into the dry ingredients and use slightly warmer milk. You may still want to proof briefly to check freshness, but instant yeast generally needs no pre-blooming.
Q: How do I prevent the garlic from burning during baking?
A: Keep raw minced garlic inside the cheese filling where it’s insulated and won’t brown. If you’re worried, sauté the garlic briefly in butter to mellow it before mixing with the cheese.
Q: Can I make the dough in a stand mixer?
A: Absolutely. Use the dough hook on low-to-medium speed for 4–5 minutes until the dough pulls away from the bowl and is smooth. Watch the dough — mixers can over-knead faster than hands.
Q: What if my rolls aren’t rising enough?
A: Check your yeast freshness and liquid temperature. Also, proof in a warmer spot and give more time — some doughs need 90 minutes to double depending on room temperature.
Q: How can I reheat leftovers without drying them out?
A: Wrap rolls loosely in foil with a small splash of water and heat at 325°F for 8–12 minutes. This traps steam and keeps the crumb soft while melting the cheese.
Final Thoughts
These buttery cheese garlic rolls are a reliable crowd-pleaser that balance rich butter, melty cheese, and warm garlic.
They’re forgiving, easy to adapt, and worth the small effort for a big payoff at the table.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
For more buttery garlic-roll inspiration and variations, check out this take on similar flavors at Buttery cheese Garlic Rolls, everyone will love them! — ARCHER’S.
If you want an ultra-soft, cream-cheese stuffed approach, see the popular Korean Cream Cheese Garlic Buns – BAKE WITH ZOHA.
Looking for a gluten-free adaptation, this recipe is a helpful reference: Gluten Free Cheesy Garlic Dinner Rolls – The Loopy Whisk.
And for a simpler breadstick-style riff, try tips from this guide: Fluffy Garlic Butter Breadsticks – The Comfort of Cooking.
Buttery Cheese Garlic Rolls
Ingredients
Dough Ingredients
- 3 cups all-purpose flour Measure by spooning into the cup and leveling or use a scale.
- 1 packet active dry yeast (2 ¼ teaspoons) Use fresh yeast that blooms in warm milk for best results.
- 1 cup warm milk (110°F) Milk should be warm, not hot — aim for 105–110°F.
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted (plus more for brushing) Use European-style butter for extra depth.
- 1 teaspoon salt Salt can inhibit yeast if mixed directly.
- 1 egg for egg wash
Filling Ingredients
- 1 cup shredded mozzarella cheese Use low-moisture mozzarella for less water in the filling.
- 3 cloves garlic, minced For milder flavor, sauté the garlic in butter first.
- 1 tablespoon dried parsley (optional)
Instructions
Preparation
- In a bowl, combine warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Mix briefly.
- Add melted butter to the yeast mixture and stir well to combine.
- Pour the yeast-butter mixture into the dry ingredients and mix until a dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5–7 minutes until smooth and elastic.
Rising
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled.
- In a small bowl, combine minced garlic, shredded mozzarella, and dried parsley.
Shaping
- Punch down the risen dough and divide it into equal portions. Flatten each piece, add a spoonful of the cheese-garlic mixture, and fold to seal.
- Place rolls seam-side down on a greased baking sheet.
- Cover and let the rolls rise another 30 minutes.
Baking
- Preheat your oven to 375°F (190°C).
- Beat the egg and brush it over the tops of the rolls.
- Bake for 20–25 minutes or until golden brown and cooked through.
- Remove from the oven and immediately brush with melted butter.
