Buttery Cheese Garlic Rolls Recipe
Introduction
These buttery cheese garlic rolls are irresistibly soft and packed with rich garlic flavor and melting mozzarella. Perfect as a snack or alongside your favorite meal, everyone will love these warm, fragrant rolls straight from the oven.
Ingredients
- 1 garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter
- 1 tablespoon fresh parsley
- 90 grams warm milk
- 7 grams active dry yeast
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (softened)
- 2 egg yolks
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese
- Garlic butter made from the roasted garlic
- 1 egg (for egg wash)
Instructions
- Step 1: Roast the garlic whole in a ramekin with the top cut off, drizzled with olive oil and a sprinkle of salt. Cover with foil and roast at 160°C (320°F) for 2 hours until soft and buttery.
- Step 2: Prepare the garlic butter by mixing the roasted garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil from roasting. Set aside.
- Step 3: In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
- Step 4: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the yeast mixture.
- Step 5: Knead the dough with a dough hook on medium speed for 15-20 minutes until it is soft and smooth.
- Step 6: Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, until doubled in size.
- Step 7: Roll out the dough to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly over the surface.
- Step 8: Sprinkle the mozzarella cheese evenly on top, then tightly roll the dough into a log.
- Step 9: Cut the rolled dough into 6 equal portions using a knife or dental floss.
- Step 10: Place the rolls on a baking sheet, cover, and let them proof again for 30 minutes until puffy.
- Step 11: Preheat the oven to 175°C (350°F). Brush the rolls with the beaten egg for an egg wash, then bake for 20-25 minutes, checking after 20 minutes to avoid over-browning.
- Step 12: Once baked, brush the rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
Tips & Variations
- Use fresh herbs like chives or basil instead of parsley for a different flavor twist.
- Substitute mozzarella with cheddar or a mix of cheeses for extra richness.
- For a softer crust, cover the rolls with a damp cloth right after baking.
- To add a hint of spice, mix a pinch of chili flakes into the garlic butter.
Storage
Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a warm oven at 160°C (320°F) for 5-10 minutes to restore softness. These rolls can also be frozen before the final proofing; thaw and proof fully before baking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought garlic butter instead of making it?
Yes, store-bought garlic butter can be used as a shortcut, but homemade garlic butter made from roasted garlic offers a richer, fresher flavor that really elevates the rolls.
What type of yeast is best for this recipe?
Active dry yeast is recommended for this recipe, but instant yeast can be used as well. If using instant yeast, you can mix it directly with the flour instead of proofing it in milk.
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Buttery Cheese Garlic Rolls Recipe
- Total Time: 4 hours 15 minutes (including roasting and proofing)
- Yield: 6 rolls 1x
Description
These Buttery Cheese Garlic Rolls are a delightful treat packed with rich roasted garlic butter and gooey mozzarella cheese. Soft, fluffy, and bursting with garlic flavor, these homemade rolls are perfect for any occasion and sure to be a family favorite. Featuring a double-proofed dough and a golden, buttery crust, they deliver the perfect balance of savory and cheesy goodness.
Ingredients
Scale
Roasted Garlic & Garlic Butter
- 1 garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter (softened)
- 1 tablespoon fresh parsley (chopped)
Dough
- 90 grams warm milk
- 7 grams active dry yeast
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (softened)
- 2 egg yolks
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese
- 1 egg (for egg wash)
To Finish
- Leftover garlic butter (from above)
- Chopped fresh parsley (for garnish)
Instructions
- Roast Garlic: Place a whole garlic head with the top cut off in a ramekin. Drizzle with olive oil and sprinkle with salt. Cover with aluminum foil and roast in a preheated oven at 160°C (320°F) for 2 hours, or until the garlic is buttery soft.
- Prepare Garlic Butter: Once the garlic is roasted and cooled slightly, squeeze out the softened garlic cloves and mix them thoroughly with the softened butter, chopped parsley, and 2 tablespoons of the garlic-infused olive oil. Set this garlic butter aside for later use.
- Activate Yeast: In a bowl, combine warm milk, active dry yeast, and honey. Stir gently and let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the activated yeast mixture. Mix to form a dough.
- Knead Dough: Using a dough hook attachment on medium speed, knead the dough for 15-20 minutes until it becomes soft, smooth, and elastic.
- First Proofing: Place the kneaded dough in a covered bowl and allow it to proof in a warm place (around 29°C or 85°F) for 1 hour and 30 minutes, or until it doubles in size.
- Roll Out Dough: Punch down the risen dough and roll it out on a lightly floured surface into a rectangle approximately 1/4 cm (1/8 inch) thick. Evenly spread the prepared garlic butter over the entire surface.
- Add Cheese and Roll: Sprinkle the shredded mozzarella cheese evenly over the garlic buttered dough. Starting from one edge, tightly roll the dough into a log shape.
- Cut Dough: Using a sharp knife or dental floss, cut the rolled log into 6 equal portions.
- Second Proofing: Place the rolls on a baking sheet lined with parchment paper, ensuring space between each roll. Cover them and let proof for another 30 minutes until they are puffy.
- Bake: Preheat the oven to 175°C (350°F). Brush the tops of the rolls with beaten egg for a glossy finish. Bake the rolls for 20-25 minutes, checking after 20 minutes to avoid overbrowning. Bake until golden brown on top.
- Decorate and Serve: As soon as the rolls come out of the oven, brush them generously with the leftover garlic butter and sprinkle with chopped fresh parsley. Serve warm and enjoy!
Notes
- Roasting garlic slowly at a low temperature caramelizes the garlic, creating a sweet and mellow flavor essential for the garlic butter.
- Proofing the dough twice is key to achieving soft, fluffy rolls with great texture.
- If milk powder is unavailable, it can be omitted without significantly affecting the recipe.
- Room temperature ingredients, especially butter and eggs, help the dough come together smoothly.
- For extra flavor, garnish with additional fresh herbs like rosemary or thyme instead of parsley.
- Store leftover rolls in an airtight container; they can be warmed up in the oven to refresh before serving.
- Prep Time: 20 minutes (plus 2 hours roasting garlic and proofing time)
- Cook Time: 25 minutes
- Category: Bread/Rolls
- Method: Baking
- Cuisine: American/Western
Keywords: garlic rolls, cheese rolls, homemade bread, garlic butter rolls, mozzarella cheese bread, soft rolls, yeast bread
