Buttery Cheese Garlic Rolls are the perfect blend of rich flavors and comforting aromas, making them an irresistible treat for any gathering. These rolls are delightfully soft, packed with oozy mozzarella, and have a hint of roasted garlic that takes them to another level. Whether you’re having a cozy family dinner, a holiday feast, or just want to impress your friends, these rolls will definitely shine as a star dish.
What Goes into These Buttery Cheese Garlic Rolls
To create your own batch of these delicious rolls, you’ll need the following ingredients:
- 1 garlic head
- Sprinkle of salt
- 30 grams (2 tablespoons) olive oil
- 50 grams (3.5 tablespoons) butter, softened
- 1 tablespoon fresh parsley, chopped
- 90 grams (about 1/3 cup) warm milk
- 7 grams (2 teaspoons) active dry yeast
- 25 grams (2 tablespoons) honey
- 200 grams (1.5 cups) all-purpose flour
- 50 grams (1/3 cup) bread flour
- 20 grams (1/4 cup) milk powder (optional)
- 25 grams (2 tablespoons) butter, softened
- 2 egg yolks
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 200 grams (about 2 cups) mozzarella cheese, shredded
- Garlic butter (made previously)
- 1 egg, for egg wash
Cooking Buttery Cheese Garlic Rolls: Step by Step
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Roast the Garlic: Cut the top off the garlic head and place it in a ramekin. Drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast in the oven at 160°C (320°F) for about 2 hours, or until the cloves are soft and buttery.
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Prepare Garlic Butter: When the roasted garlic is cool enough to handle, squeeze the cloves into a bowl. Combine the garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil from roasting. Mix well and set aside.
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Make the Yeast Mixture: In a small bowl, combine the warm milk, active dry yeast, and honey. Let it sit for about 10 minutes until it becomes frothy.
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Dough Preparation: In a large mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, the two egg yolks, and the frothy yeast mixture.
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Knead the Dough: Using a dough hook attachment, knead the mixture on medium speed for about 15-20 minutes until it becomes soft and smooth.
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First Proofing: Transfer the kneaded dough to 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 has doubled in size.
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Roll Out the Dough: After the dough has risen, roll it out on a floured surface to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly across the surface.
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Add Mozzarella: Sprinkle the shredded mozzarella cheese over the garlic butter.
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Shape the Rolls: Carefully roll the dough into a tight log. Cut the log into 6 equal pieces using a sharp knife or dental floss.
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Second Proofing: Arrange the rolls on a baking sheet, cover them, and let them proof for another 30 minutes until puffy.
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Bake: Preheat your oven to 175°C (350°F). Gently brush the rolls with an egg wash (beaten egg) and bake for 20-25 minutes. Keep an eye on them after 20 minutes.
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Finishing Touch: Once golden brown, remove the rolls from the oven and brush them with any leftover garlic butter. Garnish with more chopped parsley before serving.
The Best Way to Serve It
These Buttery Cheese Garlic Rolls are best enjoyed warm, straight from the oven. Serve them alongside your favorite pasta dishes, salads, or even as a delightful snack with a bowl of marinara sauce for dipping. They can also make wonderful appetizers for any gathering — just place them on a nice platter and watch your guests delight as they dig in!
Expert Tips for Buttery Cheese Garlic Rolls
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Garlic Pouch: Instead of roasting in a ramekin, you can wrap the garlic head in aluminum foil for roasting to keep all the oils inside and enhance the flavor even more.
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Cheese Varieties: Feel free to mix different cheeses! Some cheddar or parmesan can give extra flavor and texture to your rolls.
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Make Ahead: You can prepare the rolls ahead of time and refrigerate them after shaping. Let them sit at room temperature for about 30 minutes before baking.
Buttery Cheese Garlic Rolls FAQs
1. Can I freeze the rolls?
Yes! You can freeze the shaped rolls before the second proofing. Just let them thaw and rise in the fridge overnight before baking.
2. What’s the best way to reheat leftover rolls?
Just pop them back in a warm oven for about 5-10 minutes until they’re heated through, or microwave for a few seconds for a softer texture.
3. Can I adjust the garlic flavor?
Absolutely! If you love garlic, feel free to add more roasted garlic to the butter mixture or use garlic powder in the dough for extra flavor.
These Buttery Cheese Garlic Rolls will be a hit, and I hope you enjoy making and sharing them just as much as I do. Gather your ingredients and give this recipe a try — you won’t be disappointed!
Buttery Cheese Garlic Rolls
Delightfully soft rolls packed with oozy mozzarella and a hint of roasted garlic, perfect for any gathering.
For the garlic
- 1 head garlic head (Cut the top off for roasting)
- 30 grams olive oil (For roasting the garlic)
- 1 sprinkle salt (To taste)
For the dough
- 50 grams butter (Softened, for the dough)
- 90 grams warm milk (To activate the yeast)
- 7 grams active dry yeast (To help the dough rise)
- 25 grams honey (For sweetness and yeast activation)
- 200 grams all-purpose flour (Main flour for the dough)
- 50 grams bread flour (To add structure to the rolls)
- 20 grams milk powder (Optional, for added richness)
- 25 grams butter (Softened, for the garlic butter mixture)
- 2 large egg yolks (To enrich the dough)
- 1 1/2 teaspoons salt (For flavor)
- 1 tablespoon sugar (For sweetness)
- 200 grams mozzarella cheese (Shredded, for filling)
- 1 egg for egg wash (To brush on top before baking)
Roasting the Garlic
- Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for about 2 hours or until soft.
Preparing Garlic Butter
- Squeeze the roasted garlic cloves into a bowl, combine with softened butter, chopped parsley, and 2 tablespoons of garlic oil from roasting. Mix well and set aside.
Making the Yeast Mixture
- In a small bowl, combine warm milk, active dry yeast, and honey. Let it sit for about 10 minutes until frothy.
Dough Preparation
- In a large mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the frothy yeast mixture.
Kneading the Dough
- Knead the mixture on medium speed for about 15-20 minutes until soft and smooth.
First Proofing
- Transfer the dough to a covered bowl and let it proof in a warm place for about 1 hour and 30 minutes until doubled in size.
Rolling Out the Dough
- Roll the risen dough on a floured surface to about 1/4 cm thickness, then spread the prepared garlic butter evenly across.
Adding Cheese
- Sprinkle shredded mozzarella cheese over the garlic butter.
Shaping the Rolls
- Roll the dough into a tight log and cut into 6 equal pieces.
Second Proofing
- Arrange rolls on a baking sheet, cover, and let proof for another 30 minutes until puffy.
Baking
- Preheat oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes, checking after 20 minutes.
Finishing Touch
- Once golden brown, remove from oven and brush with leftover garlic butter. Garnish with parsley before serving.
Best served warm alongside pasta dishes or marinara sauce for dipping. Rolls can be made ahead and frozen before the second proofing.
