Enjoy soft, buttery garlic rolls filled with melty cheese. These are simple and tasty for any meal.
introduction
These Buttery cheese garlic rolls are soft, rich, and full of garlic flavor. They pair well with salads and soups. If you like sweet treats after your meal, check a related sweet snack like white chocolate pretzels for a dessert idea.
why make this recipe
Make these rolls because they are easy to share and please many people. They use roasted garlic for a deep, sweet garlic taste and lots of butter for a soft crumb. If you want a dessert to go with them, you might like these caramel cheesecake cookies as a follow-up treat.
how to make Buttery cheese garlic rolls, everyone will love them!
This recipe uses roasted garlic mixed into butter and rolled with mozzarella for cheesy, garlicky rolls. The dough is soft and needs two proofs for the best texture. For other savory ideas, you can look at an easy rice bowl like bulgogi bibimbap to serve alongside.
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
- 2 egg yolks
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese
- Garlic butter we made previously
- 1 egg
Directions :
- roast garlic In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
- garlic butter When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
- yeast mixture In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
- dough In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
- knead dough Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
- proof dough 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, or until it doubles in size.
- roll out dough Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
- add mozzarella Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
- cut dough Cut the dough into 6 equal portions using a knife or dental floss.
- Second proof Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
- bake Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
- decorate Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
how to serve Buttery cheese garlic rolls, everyone will love them!
Serve warm so the cheese is melty. Place them with a simple salad or a bowl of soup. They also work as a side to grilled meats or a pasta dish.
how to store Buttery cheese garlic rolls, everyone will love them!
Let the rolls cool to room temperature. Store in an airtight container for up to 2 days at room temperature. For longer storage, freeze the cooled rolls in a freezer bag for up to 1 month. Reheat in a low oven until warm.
tips to make Buttery cheese garlic rolls, everyone will love them!
- Use warm milk, not hot, to proof the yeast.
- Do not overfill with cheese to avoid leaking.
- If your dough is sticky, add small amounts of flour while kneading.
- For extra garlic flavor, brush some garlic butter on top after baking.
- For another garlic-rich recipe idea, try making garlic butter beef as a main to serve with these rolls.
Serving Ideas (if any)
- Serve with a fresh green salad and a light vinaigrette.
- Pair with tomato soup or creamy mushroom soup.
- Offer a sweet finish like a small slice of pistachio white chocolate cheesecake for dessert.
Final Thoughts
These rolls are simple to make and great to share. The roasted garlic makes them special and the two proofs give a soft, light texture. Follow the steps and enjoy warm, cheesy rolls.
FAQs
Q: Can I use pre-made garlic butter instead of roasting garlic?
A: Yes. Pre-made garlic butter will work, but roasted garlic gives a sweeter, deeper flavor.
Q: Can I make the dough by hand instead of a mixer?
A: Yes. Knead by hand for 20-30 minutes until smooth and elastic.
Q: Can I use a different cheese?
A: Yes. Cheeses like cheddar or provolone work, but mozzarella gives the best melt.
Q: How do I reheat frozen rolls?
A: Thaw in the fridge, then warm in a 160°C (325°F) oven for 10-15 minutes until heated through.
Conclusion
You can read the original recipe inspiration at the Buttery cheese Garlic Rolls post for more notes and photos. For another buttery garlic pastry idea, see buttery garlic baked croissants for serving inspiration.
Buttery Cheese Garlic Rolls
Ingredients
For the Garlic
- 1 head garlic head Use whole garlic head, cut the top off for roasting.
- sprinkle Sprinkle of salt For roasting garlic.
- 30 grams olive oil For roasting garlic.
For the Dough
- 50 grams butter Softened butter for mixing.
- 90 grams warm milk Make sure it's warm, not hot.
- 7 grams active dry yeast For proofing.
- 25 grams honey To feed the yeast.
- 200 grams all-purpose flour Main ingredient for the dough.
- 50 grams bread flour For a better texture.
- 20 grams milk powder Optional ingredient for a richer dough.
- 25 grams butter For dough mixing.
- 2 large egg yolks For richness.
- 1.5 teaspoons salt For flavor.
- 1 tablespoon sugar To balance flavors.
- 1 egg egg For egg wash.
For the Filling
- 200 grams mozzarella cheese Shredded mozzarella for filling.
- Garlic butter we made previously Mixed with roasted garlic.
Instructions
Roasting the Garlic
- In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
Preparing Garlic Butter
- When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
Making the Dough
- In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Proofing
- 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, or until it doubles in size.
Rolling and Filling
- Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
- Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
- Cut the dough into 6 equal portions using a knife or dental floss.
Second Proofing
- Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Baking
- Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Finishing Touch
- Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.