This buttery cheese garlic roll recipe has been my comfort-baking secret for years, and it seems to make any gathering instantly cozier. I first developed this version on a damp autumn afternoon when I wanted something warm, garlicky, and cheesy to pair with soup. The aroma of roasted garlic and melting mozzarella filled the house and drew everyone to the kitchen — my family declared it an immediate classic. These rolls strike a satisfying balance: a soft, tender crumb, a caramelized exterior brushed with garlic butter, and a molten center of stretchy mozzarella. They’re indulgent without being heavy, and they disappear faster than I can plate them.

I discovered the technique of slow-roasting the whole garlic head years ago; it transforms raw garlic’s sharpness into buttery, nutty sweetness that blends seamlessly with softened butter and parsley. Combining that garlic butter with an enriched dough (egg yolks and a touch of honey) creates a roll that is both structured enough to hold the cheese and tender enough to tear apart with your fingers. Every bite starts with that glossy garlic-brushed top, gives way to soft layers, and ends with a gooey ribbon of cheese — pure comfort and celebration in one small package.

Ingredients

• Garlic head: One whole head roasted until spreadable — slow roasting at low heat mellows sharpness and yields buttery cloves perfect for blending with butter.
• Olive oil: 2 tablespoons for roasting — use extra-virgin for flavor nuance; it helps the garlic caramelize gently without drying out.
• Butter for garlic butter: 3 1/2 tablespoons softened to room temperature — use unsalted European-style for a richer finish; will be mixed with roasted garlic.
• Fresh parsley: 1 tablespoon finely chopped to brighten the butter and add a fresh herbal note that cuts the richness.
• Warm milk: 3/8 cup (about 3 fl oz) warmed to 105–110°F to proof yeast without killing it.
• Active dry yeast: 2 1/4 teaspoons (one standard packet) — make sure it’s not expired for reliable rise.
• Honey: 1 1/2 tablespoons to feed yeast and add a subtle sweetness that deepens the crust color.
• All-purpose flour: 1 2/3 cups — the backbone of the dough; look for a fresh bag for best rise and texture.
• Bread flour: 1/3 cup (about 50 g) added for chew and structure; if unavailable, use all-purpose but expect slightly softer rolls.
• Milk powder (optional): 2 tablespoons to enrich the dough and improve browning; omit for a lighter taste.
• Butter for dough: 2 tablespoons softened — enriches crumb and mouthfeel.
• Egg yolks: 2 yolks to lend tenderness and color.
• Salt: 1 1/2 teaspoons — balances sweetness and strengthens gluten.
• Sugar: 1 tablespoon to feed the yeast and sweeten slightly.
• Mozzarella: 1 3/4 cups shredded (about 7 oz) — use whole-milk mozzarella for the best melt.
• Egg for wash: 1 large egg beaten to create a glossy, golden top.

Instructions

Roast the garlic: Preheat the oven to 320°F. Trim the top off one head of garlic so the cloves are exposed, drizzle with 2 tablespoons olive oil, sprinkle a pinch of salt, wrap in aluminum foil, and roast for about 2 hours until the cloves are soft and buttery. Cool slightly before squeezing out the flesh. Make garlic butter: Mash the cooled roasted garlic into 3 1/2 tablespoons softened butter with 1 tablespoon chopped parsley and 2 tablespoons of the reserved garlic oil. Mix until smooth and set aside at room temperature so it remains spreadable. Proof the yeast: In a small bowl combine 3/8 cup warm milk (105–110°F), 2 1/4 teaspoons active dry yeast, and 1 1/2 tablespoons honey. Let stand 8–12 minutes until foamy — this indicates the yeast is active and ready to use. Mix the dough: In the bowl of a stand mixer combine 1 2/3 cups all-purpose flour, 1/3 cup bread flour, 1 tablespoon sugar, 2 tablespoons milk powder (optional), 2 tablespoons softened butter, 1 1/2 teaspoons salt, 2 egg yolks, and the yeast mixture. Attach the dough hook and mix on low until a shaggy dough forms, then increase speed to medium. Knead to develop gluten: Knead on medium speed with the dough hook for 15–20 minutes until the dough is soft, slightly tacky, and smooth. The dough should pass a gentle windowpane test (thin stretch without tearing) when ready. First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and proof in a warm spot (around 85°F) for about 1 hour 30 minutes, or until doubled in size. Punch down gently to deflate. Shape the rolls: Turn the dough out onto a lightly floured surface and roll it to roughly 1/8 inch thickness. Spread the prepared garlic butter evenly over the dough, leaving a narrow margin. Sprinkle 1 3/4 cups shredded mozzarella evenly over the surface, then roll tightly into a log from one long side. Portion and second proof: Cut the log into six equal pieces with a sharp knife or dental floss, place them cut-side up on a parchment-lined baking sheet, cover, and let proof another 30 minutes until noticeably puffy. Bake and finish: Preheat the oven to 350°F. Brush the rolls with beaten egg, bake for 20–25 minutes until golden brown (check at 20 minutes), then brush immediately with any leftover garlic butter and sprinkle with chopped parsley. Serve warm.

Storage Tips

Store cooled rolls in an airtight container in the refrigerator for up to 3 days. To freeze for longer storage, wrap each cooled roll individually in plastic wrap and place in a freezer-safe bag; they’ll keep up to 3 months. To reheat from frozen, thaw in the refrigerator overnight, then warm in a 325°F oven for 10–15 minutes until heated through; a short 2–3 minute broil can re-crisp the top if needed. Avoid microwaving for long periods as it makes the crumb gummy — instead, opt for oven or a covered skillet to refresh texture.

Ingredient Substitutions

For a lighter cheese note, substitute half the mozzarella with fontina or provolone for a milder, creamier melt. If bread flour is unavailable, use 2 cups all-purpose flour — the rolls will be slightly less chewy but still tender. To make these dairy-free, use a plant-based butter and vegan mozzarella alternative, and swap milk for unsweetened almond milk; keep in mind texture shifts and shorter browning. Omit milk powder without issue, or replace honey with granulated sugar if you prefer a vegan sweetener like maple syrup (adjust for sweeter flavor).

Serving Suggestions

These rolls pair beautifully with a hearty tomato soup, a crisp green salad dressed with lemon vinaigrette, or as a side to roasted chicken or beef. For an appetizer platter, serve them on a wooden board with small bowls of extra garlic butter, marinara sauce, and pickled vegetables to cut the richness. Garnish with fresh chopped parsley or a light dusting of flaky sea salt to highlight texture contrasts. Serve warm — the cheese and butter are at their peak when you bring them straight from the oven.

Cultural Background

Stuffed breads and rolls appear across many cuisines as ways to make simple doughs more exciting; these garlic cheese rolls borrow from European enriched-bread traditions and the Italian love of mozzarella. Roasted garlic has long been used to transform raw garlic’s assertive spice into something sweet and umami-rich — a technique popular in Mediterranean kitchens. Here, combining enriched dough (eggs and butter) with roasted garlic and stretchy cheese nods to both bakery-style brioche and stuffed Italian breads, producing a hybrid that’s comfortingly familiar yet uniquely home-baked.

Seasonal Adaptations

In colder months, fold in seasonal herbs like chopped rosemary or thyme into the garlic butter for a piney finish that pairs well with winter stews. In summer, rinse your mozzarella and add thin slices of sundried tomato and a pinch of chili flakes for a vibrant twist. For holiday tables, shape the dough into a wreath and pipe garlic butter between rolls for a festive pull-apart centerpiece. The technique adapts well to sweet-savory crossovers too: add caramelized onions or roasted mushrooms during fall for deeper savory notes.

Meal Prep Tips

For efficient meal prep, roast multiple garlic heads and freeze scoops of garlic butter in tablespoon-sized portions. Prepare the dough the night before, retard the first rise in the refrigerator, then slice and proof the next day for fresh-baked rolls in under an hour. Portion the shredded cheese into small containers and pre-weigh your dough pieces to cut rolling time. Use dental floss to slice cleanly through the roll log for even edges and minimal cheese drag — a small trick that saves time and looks professional.

These buttery garlic cheese rolls are one of those small kitchen triumphs that elevate weeknight dinners and make gatherings feel special. They’re forgiving, adaptable, and rewarding — I hope you make them, share them, and enjoy the happiest part: watching people take that first steaming, cheesy bite.