Buttery Cheese Garlic Rolls
Warm, pillowy dough wrapped around melty mozzarella and garlicky butter, these rolls are the perfect comfort food for any occasion.
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.
Notes
You can serve these with soup, alongside pasta, or eat them straight from the pan. They can also be made-ahead, shaped and refrigerated overnight.