Buttery Cheese Garlic Rolls

This hearty buttery cheese garlic rolls recipe has been my family's weekend tradition for months now. The moment these pillowy soft rolls come out of the oven, everyone gathers around the kitchen, eager to pull apart the cheesy, garlicky goodness.

I first made these rolls during a lazy Sunday afternoon when we were craving something comforting but special. The aroma of roasted garlic filled our home, and my husband declared them better than any restaurant rolls he had tried. Now they have become our go-to whenever we have guests over.

Ingredients

• Whole milk: Creates the softest most tender dough texture and adds richness
• Active dry yeast: Provides the perfect rise for fluffy rolls
• Honey: Feeds the yeast naturally and adds subtle sweetness
• All purpose flour and bread flour combination: Gives ideal structure and chew
• Butter: Incorporates richness throughout the dough
• Egg yolks: Add moisture and create a tender crumb
• Sugar: Enhances browning and balances flavors
• Powdered milk: Boosts creaminess and helps with golden crust development
• Salt: Enhances all flavors and controls yeast activity
• Roasted garlic: Delivers deep buttery garlic flavor without harshness
• Mozzarella cheese: Melts perfectly with mild flavor that complements garlic
• Fresh parsley: Adds bright color and fresh herbal notes

Step-by-Step Instructions

Roast the Garlic:

Take a whole garlic head and trim the root end slightly. Place in a ramekin, drizzle generously with olive oil and sprinkle with salt. Cover tightly with foil and roast at 160°C for about 2 hours until completely soft and golden. The slow roasting develops incredible sweetness and depth.

Prepare the Dough:

Combine warm milk around 110°F with active dry yeast and honey in your mixer bowl. Let it sit for 10 minutes until foamy and fragrant. Add flours, butter, egg yolks, sugar, powdered milk and salt. Mix with dough hook on low speed for 2 minutes to combine, then increase to medium for 8 minutes until smooth and elastic. The dough should pull away from the sides but remain slightly tacky.

First Proof:

Transfer dough to a lightly oiled bowl, cover with plastic wrap or damp cloth, and let rise in a warm place around 29°C for 90 minutes or until doubled in size. The dough should look puffy and when you press it gently with your finger, the indentation should remain.

Roll and Fill:

Turn dough onto lightly floured surface and roll into a large rectangle about 16x12 inches. Spread roasted garlic butter mixture evenly across surface, leaving 1 inch border at the far edge. Sprinkle generously with mozzarella cheese, pressing lightly to adhere.

Shape the Rolls:

Starting from the long edge closest to you, tightly roll the dough into a log, sealing the edge by pinching gently. Use dental floss to slice into 6 equal portions by sliding it under the log, crossing the ends over the top, and pulling tight.

Second Proof:

Arrange rolls in a greased baking dish with slight space between them. Cover and let rise for 30 minutes until puffy. The rolls should expand to touch each other slightly.

Bake to Perfection:

Bake at 175°C for about 25 minutes until deeply golden. Check at 20 minutes as ovens vary. For extra color, broil for 2-3 minutes at the end. Brush with additional garlic butter while hot and sprinkle with fresh parsley.

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My favorite part of making these rolls is watching people take their first bite. The way the cheese stretches as they pull apart the warm roll never fails to bring smiles. My daughter now asks to help make these on weekends, carefully sprinkling the cheese and proudly serving them at dinner.

Storing Your Garlic Cheese Rolls

These rolls stay remarkably fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate them for up to 5 days, though the texture is best when you reheat them before serving. Simply warm in a 325°F oven for 5-7 minutes until heated through, or give them a quick 15-second zap in the microwave. The rolls also freeze beautifully for up to 3 months. I recommend wrapping each roll individually in plastic wrap, then placing them in a freezer bag. This way, you can thaw only what you need.

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Smart Substitutions

The beauty of these rolls lies in their versatility. If you prefer a sharper flavor, substitute half the mozzarella with aged cheddar or parmesan. Lactose intolerant? Try dairy free cheese alternatives and plant based milk. For a whole grain version, replace up to one third of the flour with whole wheat flour, though you may need to add an extra tablespoon of milk. No time to roast garlic? In a pinch, you can sauté minced fresh garlic in butter until fragrant, but the depth of flavor wont be quite the same. The powdered milk can be omitted if necessary, though it does enhance the richness and color of the finished rolls.

Perfect Pairings

These garlic cheese rolls shine as an accompaniment to so many meals. They make an extraordinary side to hearty soups and stews, soaking up savory broths beautifully. Serve alongside pasta dishes instead of traditional garlic bread for a more substantial option. For an impressive appetizer, pull the rolls apart slightly after baking and tuck in additional fillings like olives, sun dried tomatoes, or thinly sliced prosciutto. At breakfast, split and toast leftover rolls to serve with eggs. My personal favorite way to enjoy them is simply on their own, still warm from the oven, as the star of a light lunch with a simple green salad.

Frequently Asked Questions

→ How can I make fluffy cheese garlic rolls?

The key to fluffy rolls is proper kneading and proofing. Ensure the dough doubles in size during the first proof and becomes puffy during the second proof for the best results.

→ What type of cheese works best for garlic rolls?

Mozzarella is ideal for its melty texture, but you can also use cheddar, parmesan, or any cheese you prefer.

→ Can I make these rolls without a stand mixer?

Yes, you can knead the dough by hand, but it may take longer. Ensure the dough is smooth and elastic before proofing.

→ How can I roast the garlic for these rolls?

Roast garlic by trimming a head of garlic, drizzling it with olive oil, sprinkling with salt, and covering it with foil. Bake at 160°C (320°F) for 1-2 hours.

→ What is the best way to cut the dough for rolls?

Use dental floss for clean, precise cuts without squishing the dough. Simply slide the floss under the dough and pull it up and across to cut.