This batch of buttery cheese garlic rolls has been a staple on my table for special dinners and casual weeknights alike. I first discovered the magic of roasting an entire head of garlic for bread while searching for a way to coax gentle, sweet garlic flavor into a roll without harsh raw bite. After a few experimental bakes — adjusting roast time, butter ratio and proofing — the combination of silky roasted garlic butter, pillowy enriched dough and bubbling mozzarella became a family favorite. The texture is what hooked us: a soft, tender crumb with a glossy, golden top and strings of molten cheese tucked into each spiral.

I remember serving these on a cold autumn evening to a group of friends who declared them “dangerously good” as they kept coming back to the pan. The scent of roasted garlic and butter filling the kitchen is unforgettable; it attracts everyone into the kitchen and keeps them there until the last roll is gone. These are perfect alongside soups, with a salad, or as an indulgent appetizer at a gathering. The recipe scales easily and benefits from slow, patient proofing — the extra time produces a more open crumb and stronger flavor development.

Ingredients

• Roasted garlic head: One whole head, roasted until buttery soft; roasting mellows the flavor and produces a spreadable texture that blends beautifully into butter.
• Olive oil: About 2 tablespoons to drizzle over the garlic before roasting; use a fruity extra-virgin variety like California or Italian for aroma.
• Butter for garlic butter: Approximately 3 1/2 tablespoons unsalted butter, softened — provides richness and helps the garlic spread evenly.
• Fresh parsley: 1 tablespoon finely chopped to brighten the butter and add a fresh herb note.
• Warm milk: 6 tablespoons (around 3/8 cup) warmed to 100–110°F to activate the yeast without killing it.
• Active dry yeast: 2 1/4 teaspoons (one packet) — ensure freshness for reliable rise.
• Honey: 1 tablespoon plus 2 teaspoons to feed the yeast and add subtle sweetness to the dough.
• All-purpose flour: 1 2/3 cups; choose a fresh brand such as King Arthur or Bob’s Red Mill for consistent results.
• Bread flour: 1/3 cup to give the dough extra chew and structure for the rolls.
• Milk powder (optional): 2 tablespoons for additional tenderness and flavor; skip if unavailable.
• Butter in dough: 2 tablespoons softened to enrich the dough and yield a tender crumb.
• Egg yolks: 2 yolks for richness and deeper color in the dough.
• Salt & sugar: 1 1/2 teaspoons salt and 1 tablespoon sugar to balance flavor and aid fermentation.
• Mozzarella: About 7 ounces shredded — whole-milk mozzarella melts best and gives that delightful stretch.
• Egg for wash: 1 whole egg beaten, to create a glossy golden finish.

Instructions

Roast the garlic: Preheat the oven to 320°F. Slice the top off one head of garlic to expose the cloves, place it in a small ramekin, drizzle with about 2 tablespoons olive oil, and sprinkle lightly with salt. Cover tightly with aluminum foil and roast for about 2 hours until the cloves are very soft and buttery when pressed. Slow roasting at this low temperature preserves sweetness and avoids bitter notes. Make the garlic butter: When the roasted garlic is cool enough to handle, squeeze the softened cloves into a bowl, mash with a fork and stir in 3 1/2 tablespoons softened butter, 1 tablespoon chopped parsley and 2 tablespoons of the garlic-infused oil from the ramekin. Taste and adjust salt — this compound butter is the main flavor layer, so season confidently. Activate the yeast: Combine 6 tablespoons warm milk, 2 1/4 teaspoons active dry yeast and 1 tablespoon + 2 teaspoons honey in a small bowl. Let sit for about 10 minutes until foamy — a clear sign the yeast is active. If it fails to foam, start again with fresh yeast and slightly warmer milk. Mix the dough: In the bowl of a stand mixer fitted with a dough hook, 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. Mix on low until ingredients come together, then increase to medium. Knead: Knead with the dough hook on medium speed for 15–20 minutes until the dough is soft, smooth and slightly tacky but not sticky. Proper kneading develops gluten for structure while maintaining tenderness. You can test readiness by stretching a small piece — it should form a thin membrane without tearing. First proof: Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot at about 85°F for 1 hour 30 minutes or until doubled. A slow, warm proof gives the dough a better flavor and a lighter crumb. Shape and fill: Turn the dough out onto a lightly floured surface and roll to about 1/8 inch thickness. Spread the roasted garlic butter evenly across the surface, then sprinkle 7 ounces shredded mozzarella over the top. Roll the dough tightly into a log and seal the seam. Portion: Cut the log into 6 equal pieces using a sharp knife or dental floss for a clean slice. Place the rolls cut-side up on a lined baking sheet, cover and let proof for another 30 minutes until puffy. Bake: Preheat the oven to 350°F. Brush the tops with beaten egg and bake for 20–25 minutes until golden; check at 20 minutes. The rolls should sound slightly hollow when tapped and registers about 190°F internal if you use an instant-read thermometer. Finish: Brush the warm rolls with any reserved garlic butter and sprinkle with chopped parsley. Serve warm so the mozzarella is gooey and strands pull elegantly from each roll.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 3 days. For longer storage, freeze individually wrapped rolls in heavy-duty freezer bags for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm in a 325°F oven for 10–15 minutes covered loosely with foil to prevent drying; remove the foil in the last few minutes to refresh the crust. Avoid microwaving for initial reheat — it softens the crust too much, though a quick 10-second zap is fine to revive a roll before finishing in the oven.

Ingredient Substitutions

If you don’t have bread flour, use all-purpose alone and expect a slightly softer, less chewy texture. Swap honey for granulated sugar in equal weight if preferred. For a dairy-free version, use vegan butter and dairy-free shredded cheese, though the flavor will be different and melting properties vary by brand. If you can’t find milk powder, replace it with an additional tablespoon of flour and slightly more liquid; milk powder contributes to tenderness and color but is not essential. For sharper flavor, substitute half the mozzarella with provolone or fontina.

Serving Suggestions

Serve warm as a side to tomato soup, a hearty pasta, or alongside a green salad with a tangy vinaigrette to cut the richness. For entertaining, present in a large cast-iron skillet or pull-apart platter and garnish with extra chopped parsley and a sprinkle of flaky sea salt. Add a small dish of marinara or herb-infused olive oil for dipping. They also pair well with roasted vegetables and grilled meats during a family-style meal.

Cultural Background

While enriched, cheese-studded rolls appear across many baking traditions, these buttery garlic rolls draw on classic European techniques: slow-roasted garlic for sweetness, enriched enriched doughs from brioche-style methods, and the Italian tradition of melting cheeses into bread. The idea of a garlic butter spread is universal, but combining it with mozzarella inside a rolled dough brings together comfort-bakery elements from multiple cuisines, making these rolls feel both familiar and novel.

Seasonal Adaptations

In summer, swap parsley for fresh basil and add sun-dried tomatoes for brightness. In winter, mix in a teaspoon of smoked paprika into the garlic butter for warmth and depth. For holidays, increase the butter slightly and add a tablespoon of grated Parmesan to the filling for a more festive, savory profile. These rolls adapt well to seasonal cheeses — try aged cheddar in autumn or a creamy fontina in spring.

Meal Prep Tips

Prepare the dough the night before and refrigerate after the first knead for a slow overnight cold ferment; shape and proof in the morning for fresher texture and superior flavor. Roasted garlic keeps in the fridge for a week, so make a double batch to have on hand for sandwiches and spreads. For easy serving at parties, bake the rolls in a lined muffin tin to create individual portions that are quick to plate and distribute.

These buttery cheese garlic rolls are as satisfying to make as they are to eat. They reward patience and are forgiving enough for enthusiastic home bakers. Try them, adapt them, and most of all — share them. There’s something deeply communal about breaking bread that pulls everyone together.