Soft Buttery Cheese Rolls

These buttery cheese garlic rolls are unbelievably soft and fluffy with a golden crust and bubbling mozzarella cheese inside. Perfect for sharing, they bring a comforting homemade touch to any meal or gathering.

I first made these on a chilly weekend and the warm garlic aroma filled the house—it quickly became a favorite for family movie nights.

Gather Your Ingredients

• Garlic head for roasting: creates sweet mellow garlic with a creamy texture
• Salt: to enhance the roasted garlic flavor naturally
• Olive oil for roasting: quality extra virgin variety adds subtle fruitiness
• Butter: choose unsalted for better control in the garlic butter mix
• Fresh parsley chopped: to bring a fresh herbal note
• Warm milk at about 38 degrees Celsius: to activate yeast properly
• Active dry yeast: fresh yeast means better rise and fluffiness
• Honey: as a natural yeast food and flavor balancer
• All purpose flour: for structure — sift well to avoid lumps
• Bread flour: to boost gluten for chewy, soft rolls
• Milk powder: optional but adds tenderness and a richer crumb
• Additional softened butter for the dough: for richness
• Egg yolks: to enrich the dough with color and flavor
• Salt balanced: to help control yeast fermentation
• Sugar: for slight sweetness to contrast the savory garlic
• Mozzarella cheese shredded: for melting inside the rolls

How to Make It

SLOW ROAST THE GARLIC:

Place the whole garlic bulb in a ramekin with the top cut off, drizzle with olive oil, sprinkle a light pinch of salt, cover tightly with aluminum foil, and roast at 160 degrees Celsius for 2 hours until incredibly soft and buttery.

MAKE GARLIC BUTTER:

Mix the softened roasted garlic with softened butter, fresh chopped parsley, and 2 tablespoons of the garlic-infused roasting oil. Set aside so flavors meld.

PROOF THE YEAST:

In a bowl, combine warm milk, active dry yeast, and honey. Let sit for 10 minutes until it becomes frothy and bubbly, indicating the yeast is active and ready.

PREPARE THE DOUGH:

In a mixing bowl, combine all-purpose flour, bread flour, milk powder if using, sugar, salt, softened butter, egg yolks, and the yeast mixture. Stir to form a rough dough.

KNEAD UNTIL SMOOTH:

Using a stand mixer with a dough hook, knead the dough on medium speed for 15 to 20 minutes until soft, elastic, and smooth to the touch.

FIRST PROOF:

Transfer the dough to a lightly oiled bowl, cover, and leave in a warm place around 29 degrees Celsius for about 1 hour and 30 minutes until it doubles in size.

ROLL OUT THE DOUGH:

On a floured surface, roll the dough to a thin 1/4 centimeter thickness. Spread the prepared garlic butter evenly over the surface.

ADD CHEESE AND ROLL UP:

Sprinkle the shredded mozzarella evenly. Roll the dough tightly into a log, ensuring the cheese stays enclosed.

CUT INTO PORTIONS:

Using a knife or dental floss, cut the log into 6 equal pieces. Arrange the pieces on a baking sheet lined with parchment paper.

SECOND PROOF:

Cover the rolls and let them proof again for 30 minutes until puffy and slightly risen.

BAKE:

Preheat the oven to 175 degrees Celsius. Brush the rolls with an egg wash made from one whisked egg. Bake for 20 to 25 minutes or until golden brown, checking at 20 minutes.

FINAL TOUCH:

Once baked, brush the tops with leftover garlic butter and a sprinkle of fresh parsley before serving to add extra moisture and flavor.

I love how the fresh parsley brightens the richness—it makes these rolls feel fresh and special. One memorable lunch was sharing these with friends who could not stop raving about the gooey cheese and tender crumb.

Flavor Boosters

Adding a pinch of smoked paprika to the garlic butter boosts warmth and depth in colder months. For spring, substituting fresh parsley with basil or chives creates a lighter herbal note. Summer versions can include sun-dried tomatoes inside the cheese filling for a tangy burst.

Serving Suggestions

Serve these rolls warm alongside a fresh green salad or tomato soup for a comforting meal. They make a perfect appetizer when cut smaller and served with a drizzle of olive oil or marinara sauce. Pair with a light white wine or sparkling water with lemon for a crowd-pleasing snack.

Creative Twists

Swap mozzarella for fontina or provolone for a slightly tangier melt if desired. If fresh parsley is unavailable, dried parsley flakes can work but use less to avoid overpowering the garlic butter. Use butter alternatives like vegan margarine to make a dairy-free version, though note flavor and texture differences.

Brushing every inch of dough with garlic butter makes every bite flavorful, so do not be shy with it.

Common Questions About the Recipe

→ How do I roast garlic for the butter?

Roast a whole garlic head at 160°C (320°F) for 2 hours, drizzled with olive oil and sprinkled with salt, until the cloves are soft and buttery.

→ What makes these rolls so soft and fluffy?

The dough is kneaded thoroughly and proofed twice, allowing the yeast to create a light and airy structure.

→ Can I use other cheeses instead of mozzarella?

While mozzarella gives a creamy melt, you can experiment with cheeses like provolone or cheddar for different flavor profiles.

→ Is the garlic butter added before or after baking?

Garlic butter is spread over the dough before rolling and also brushed on the rolls immediately after baking for extra flavor.

→ How should I store leftovers?

Keep rolls in an airtight container at room temperature for up to two days or refrigerate and gently reheat before serving.