This batch of buttery cheese garlic rolls became my signature for holiday dinners and casual weeknight feasts almost by accident. I first developed the technique while trying to stretch a small amount of pantry cheese and a bag of flour into something celebratory. The moment I bit into a warm roll, with molten mozzarella and roasted garlic slipping out between pillowy layers, I knew this would be a keeper. The texture is soft and tender, with a glossy golden exterior from an egg wash and a lingering, sweet-roasted garlic flavor that isn’t sharp but deeply comforting.

I remember the first time I brought these to a neighborhood potluck: people lined up for seconds, and someone confessed they went back three times. The rolls are indulgent without being heavy — thanks to the long, gentle proof that develops both flavor and structure — and the roasted garlic butter turns simple dough into something nearly addictive. These are ideal for serving alongside a rich stew, a bright salad, or simply on their own while still warm. If you love fresh-baked bread and oozy cheese, this is the technique that will make your kitchen smell unforgettable.

Ingredients

• Roasted garlic: One whole head of garlic — roast until soft and buttery to remove harshness; I use medium-size heads for a balanced garlic note.
• Olive oil: About 2 tablespoons to drizzle over the garlic before roasting; extra-virgin adds aroma but regular works fine.
• Butter: Around 6 tablespoons total split between the garlic butter and dough; use unsalted and adjust added salt accordingly for reliable results.
• Milk: 6 tablespoons (warmed to about 105–115°F) to activate the yeast and tenderize the dough; whole milk yields the best crumb.
• Active dry yeast: One packet (2 1/4 teaspoons) for a predictable rise; ensure it blooms and becomes frothy in warm milk with a dash of honey.
• Flour blend: 1 2/3 cups all-purpose flour plus 1/3 cup + 1 tablespoon bread flour to balance tenderness and chew.
• Milk powder (optional): 3 tablespoons for richer flavor and browning; skip if you don’t have it, but it improves shelf-life and crust color.
• Egg yolks: Two yolks enrich the dough, creating softness and color; reserve a whole egg for the egg wash.
• Honey and sugar: A touch of honey (about 2 tablespoons) in the yeast mixture and 1 tablespoon of sugar in the dough to feed the yeast and enhance browning.
• Mozzarella: 1 3/4 cups (about 7 ounces) shredded — choose low-moisture part-skim for a clean melt without too much moisture leakage.
• Salt and parsley: 1 1/2 teaspoons salt in the dough and a tablespoon fresh parsley for the garlic butter and finishing garnish.

Instructions

Roast the garlic: Preheat your oven to 320°F. Trim the top off one head of garlic to expose the cloves, place it in a small ramekin, drizzle about 2 tablespoons olive oil over the head, sprinkle lightly with salt, cover tightly with foil and roast for about 2 hours at 320°F until the cloves are soft and buttery. Roast low and slow to develop sweetness without charring. Make garlic butter: When the garlic is cool enough to handle, squeeze the softened cloves into a bowl. Mash with about 3.5 tablespoons softened unsalted butter, add 1 tablespoon finely chopped fresh parsley and 2 tablespoons of the reserved garlic oil from roasting. Season to taste and set aside; the texture should be spreadable and aromatic. Proof the yeast: Warm 6 tablespoons of milk to 105–115°F. Stir in 2 1/4 teaspoons active dry yeast and 2 tablespoons honey. Let sit 8–12 minutes until foamy. If no foam appears, the yeast may be inactive and should be replaced. Mix the dough: In the bowl of a stand mixer, combine 1 2/3 cups all-purpose flour, 1/3 cup + 1 tablespoon bread flour, 1 tablespoon sugar, 1 1/2 teaspoons salt, 3 tablespoons milk powder (optional), 2 egg yolks, 2 tablespoons softened butter and the yeast mixture. Use the dough hook to bring ingredients together on low speed. Knead: Increase speed to medium and knead for 15–20 minutes until the dough is smooth, elastic and slightly tacky but not sticky. A properly kneaded dough will pass the windowpane test and gently spring back when pressed. First rise: Transfer dough to a lightly oiled bowl, cover firmly with plastic or a damp towel and proof in a warm place (about 85°F) for 1 hour 30 minutes, or until doubled in size. The slow ferment builds flavor and a fine crumb. Roll and fill: Gently deflate the dough and roll out on a lightly floured surface to about 1/8 inch thick. Spread a generous layer of the roasted garlic butter over the surface, leaving a 1/2-inch border. Sprinkle 1 3/4 cups shredded mozzarella evenly over the buttered dough. Form rolls: Tightly roll the dough into a log, pinch the seam to seal, and slice into 6 equal pieces using a sharp knife or dental floss. Place the rolls cut-side up on a parchment-lined baking sheet, leaving space to expand. Second proof: Cover the rolls and let rise for 30 minutes at room temperature, until noticeably puffy. Meanwhile preheat the oven to 350°F. Bake: Brush each roll with a light egg wash made from one beaten egg. Bake at 350°F for 20–25 minutes, checking at 20 minutes for a deep golden color and bubbly cheese. Allow to rest briefly after baking. Finish and serve: Brush warm rolls with any remaining garlic butter and sprinkle with chopped parsley. Serve immediately while cheese is molten and the crust is still warm.

Storage Tips

Store cooled rolls in an airtight container for up to 3 days in the refrigerator. For longer storage, freeze individually wrapped rolls in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat refrigerated rolls at 325°F for 8–10 minutes; from frozen, thaw overnight in the refrigerator and bake for 10–12 minutes to revive the crust and melt the cheese. Avoid microwaving for long periods — it makes the crust soggy and the cheese rubbery.

Ingredient Substitutions

If you need dairy-free options, swap butter for a plant-based spread and use a dairy-free shredded cheese, though texture and flavor will be slightly different. For a richer flavor, substitute part of the milk with heavy cream (replace up to half of the milk). If you don’t have bread flour, use all-purpose flour throughout; the rolls will be slightly less chewy but still tender. For lower sodium, reduce added salt by half and use low-sodium butter if available.

Serving Suggestions

Serve warm with a simple tomato dipping sauce, a vibrant arugula salad, or alongside a creamy bisque. Garnish with extra chopped parsley or flaky sea salt for an elegant presentation. These also pair beautifully with roasted vegetables and grilled meats for a family-style meal, or plated individually as an appetizer with small ramekins of marinara for dipping.

Cultural Background

Filled yeast rolls appear across many baking traditions; these rolls take cues from garlic knots and cheese-stuffed breads found in Mediterranean and American home baking. Roasted garlic transforms the sharpness into sweet umami, a technique popular in Italian-influenced kitchens. The combination of enriched dough and melted cheese is a modern comfort-food adaptation celebrated in casual American bakeries and home gatherings.

Seasonal Adaptations

In winter, add a pinch of finely chopped rosemary to the garlic butter for a pine-like aroma that complements roasted root vegetables. In summer, swap parsley for basil and add sun-dried tomatoes to the filling for a brighter, Mediterranean twist. For holiday tables, brush finished rolls with honey-butter for a glossy, festive sheen.

Meal Prep Tips

Prepare the dough the night before and refrigerate after the first rise for up to 24 hours — this slow chill develops flavor and fits busy schedules. Assemble rolls in the morning, let them come to room temperature and perform the second proof, then bake fresh for dinner or a party. Store-bought shredded mozzarella works well for convenience, but shredding fresh mozzarella yields a creamier melt.

These rolls are more than a side dish; they’re a small ritual that turns ordinary meals into memorable moments. Whether you’re feeding a crowd or treating your household to a cozy dinner, the combination of roasted garlic, buttery dough and molten cheese rarely disappoints. Give them a try and make small adjustments to suit your taste — once you bake them, they’ll likely become a go-to in your repertoire.