Buttery Cheese Garlic Rolls

When I want something crowd-pleasing for a potluck or a cozy family dinner, these buttery cheese garlic rolls hit the spot every time. Pillowy dough swirled with roasted garlic butter and melty mozzarella makes these totally irresistible. They bake up golden and fragrant, perfect for sharing or as the centerpiece of any comfort food meal.

I first made these for a family movie night and now they are non-negotiable for our game days or whenever someone needs a pick-me-up snack. They never last long and everyone asks for the recipe before they leave.

Ingredients

• Garlic head: for roasting brings mellow depth and classic flavor try to pick fat, firm heads
• Olive oil: adds a mild, luscious undertone choose extra virgin for best taste
• Butter: for rich flavor and a tender crumb go for European-style if possible
• Fresh parsley: brightens everything and gives fresh color use flat-leaf for best results
• Warm milk: creates the perfect environment for yeast use whole milk for richness
• Active dry yeast: helps the rolls rise select fresh packets that are within date
• Honey: wakes up the yeast and gives a subtle sweetness try local if you can find it
• All purpose flour: is the base for a soft dough sift if it looks lumpy
• Bread flour: adds structure and a satisfying chew find this in the baking aisle
• Milk powder: makes the rolls extra tender and slightly sweet look for it in boxes or small bags
• Egg yolks: give richness and deep color use large, good-quality eggs
• Salt: balances flavors and strengthens the dough fine sea salt works best
• Sugar: just a touch for better fermentation and browning use plain white sugar
• Mozzarella cheese: creates those melty pockets of joy always shred from a block for best melt
• Egg: for the wash gives the tops a bakery shine and beautiful color

Instructions

Roast Garlic:

Cut the top off a whole garlic head and nestle it in a ramekin. Drizzle generously with olive oil and a sprinkle of salt. Cover snugly with foil and let it slowly roast in a moderate oven until every clove is soft, golden and spreadable. This step takes patience but builds the soul of the recipe.

Make Garlic Butter:

Once cool enough to handle, squeeze the roasted garlic into a bowl. Mash well with softened butter, finely chopped fresh parsley, and a spoonful or two of the fragrant garlic oil from roasting. Stir creamy until smooth and set aside.

Activate Yeast:

Pour warm milk into a mixing bowl and scatter the yeast and honey on top. Let it sit undisturbed for ten minutes until the surface looks frothy and thickened. This tells you the yeast is alive and ready to work.

Mix Dough:

Add the all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, egg yolks, and the foamy yeast mixture to a large bowl. Using your hands or the dough hook of a stand mixer, mix until all the flour is moistened and shaggy.

Knead Dough:

Knead on medium speed or by hand until the dough is silky, supple, and only slightly tacky when pressed. This may take 15 to 20 minutes and a little muscle, but the texture will pay off later.

First Proof:

Place the dough in a clean greased bowl, cover tightly, and let it ferment somewhere cozy for about ninety minutes or until noticeably puffy and doubled in size. Patience here means fluffier rolls later.

Shape and Fill:

Turn the dough onto a floured surface. Roll it out gently until it is even and thin but still pillowy. Slather generously with the garlic butter from corner to edge. Scatter thick shreds of mozzarella over the top.

Roll and Slice:

Using both hands, roll the dough up tightly into a log so the cheese and butter swirl inside. With a sharp knife or gentle dental floss, slice into six even pieces for perfect spirals.

Second Proof:

Nestle the rounds swirl side up on a baking tray. Drape loosely with a kitchen towel and let them get puffy again for about thirty minutes. This helps them rise tall in the oven.

Glaze and Bake:

Brush each roll with an egg wash to give it a glossy golden finish. Slide into a preheated oven and bake until the tops are deep golden, the cheese is bubbling, and the kitchen smells savory and sweet.

Finish and Serve:

While still hot, brush the rolls with another swipe of garlic butter and run a handful of chopped parsley for garnish. Let cool a minute or two so the cheese is molten but not burning. Serve fresh and warm.

Garlic is my favorite part of this recipe I never get tired of that incredible smell filling the kitchen and it always reminds me of big family Sunday lunches as a kid with my grandma showing me how to roast garlic the old-fashioned way

Storage Tips

Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage refrigerate in a zip bag and reheat gently to revive the softness. If you like rolls extra warm place them in a low oven for five minutes just before serving.

Ingredient Substitutions

No bread flour Use only all-purpose with a spoonful more milk powder for tenderness. Lactose free swap out the dairy for plant milks and vegan butter. For a stronger cheese flavor try a blend of mozzarella with a bit of sharp cheddar or provolone.

Serving Suggestions

Serve warm with soups or pasta for a comforting dinner. These rolls make amazing snacks or breakfast when split and stuffed with eggs. For a party, cut into smaller pieces and offer with a herby dip on a big platter.

Cultural and Historical Context

Garlic bread in spiral form combines European-inspired bread making with a universal love for cheese. Roasting the garlic is a traditional Italian trick and rolling the filling into the dough is a nod to classic cinnamon buns. This fusion makes the recipe comforting and familiar no matter where you grew up.

Seasonal Adaptations

In summer you can use fresh basil instead of parsley for a brighter flavor. Try smoked mozzarella in cooler months for deeper taste. In spring swap in chives for a mild oniony note.

Success Stories

These rolls went viral at my last potluck My neighbor tried the recipe for her holiday brunch and said her family finished every crumb She loves how the cheese stays stretchy even after reheating

Freezer Meal Conversion

Let the rolls cool completely before freezing in an airtight bag They can keep up to a month Reheat frozen in a moderate oven wrapped loosely in foil until hot and just as soft as fresh

When I first made these, I learned that slow roasting the garlic is the real game changer It turns sharp raw garlic into something creamy and caramelized and it makes the whole house smell irresistible

Recipe FAQs

→ How do I get the garlic butter extra fragrant?

Roast the whole garlic head slowly with olive oil and salt until caramelized for a sweet, mellow aroma and flavor.

→ What cheese works best in these rolls?

Firm mozzarella melts beautifully, but you can also try provolone or a mix with cheddar for richer taste.

→ How do I make the rolls ultra-soft?

Knead the dough well until smooth and elastic, and allow enough time for both proofs for fluffy results.

→ Can I prepare these ahead of time?

Shape the rolls and keep them covered in the fridge overnight, then let them come to room temperature before baking.

→ Can I freeze the rolls?

Yes, bake and cool the rolls fully, then freeze them in an airtight bag. Reheat gently before serving.