Cheese Garlic Rolls – Soft, Buttery, and Full of Flavor

Freshly baked cheese garlic rolls are one of those little luxuries that make any meal feel special. They’re soft, warm, and filled with gooey cheese and fragrant garlic butter. You can serve them with soup or pasta, or just tear them apart and eat them as a snack. The best part is, they’re simple enough for a weeknight yet impressive enough for guests. Once you taste a warm roll right out of the oven, you’ll understand why these are always a hit.

Why This Recipe Works

Cheese garlic rolls – Cheese Garlic Rolls – Soft, Buttery, and Full of Flavor Freshly baked cheese garlic rolls are one of

This recipe uses a straightforward yeasted dough that turns out soft and fluffy every time. The combination of melted butter, fresh garlic, and herbs adds rich flavor without overpowering the cheese. Rolling the dough around the filling ensures every bite is cheesy and satisfying. A final brush of garlic butter after baking adds shine and extra aroma. It’s a reliable, flexible recipe that works with different cheeses and baking pans.

Ingredients

Cheese garlic rolls – They’re soft, warm, and filled with gooey cheese and fragrant garlic butter

• For the dough:
• 3 cups (360 g) all-purpose flour, plus extra for dusting
• 2 1/4 teaspoons (1 packet) instant yeast
• 2 tablespoons granulated sugar
• 1 teaspoon fine salt
• 3/4 cup (180 ml) warm milk (about 110°F/43°C)
• 1/4 cup (60 ml) warm water
• 1 large egg, room temperature
• 3 tablespoons unsalted butter, melted and cooled

• For the garlic butter and filling:
• 4 tablespoons unsalted butter, melted
• 3–4 cloves garlic, finely minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning or dried parsley
• 1 1/2 to 2 cups shredded cheese (mozzarella for stretch; mix with cheddar or provolone for flavor)
• 2 tablespoons grated Parmesan, optional

• For finishing:
• 1 tablespoon chopped fresh parsley or chives
• Extra melted butter (optional)

Instructions

Cheese garlic rolls – You can serve them with soup or pasta, or just tear them apart and eat them as a snack

1. Mix the dough: In a large bowl, whisk flour, instant yeast, sugar, and salt. In a measuring cup, combine warm milk, warm water, egg, and melted butter. Pour wet ingredients into the dry and stir with a wooden spoon until a shaggy dough forms.
2. Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is sticky, dust with a tablespoon of flour at a time, but keep it soft. You can also use a stand mixer with the dough hook for 5–6 minutes.
3. First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled, about 60–90 minutes.
4. Prepare garlic butter: In a small bowl, mix melted butter, minced garlic, salt, pepper, and dried herbs. Set aside to let the flavors mingle.
5. Shape the dough: Punch down the risen dough and roll it out on a floured counter into a rectangle about 12×16 inches (30×40 cm).
6. Add filling: Brush the surface with half of the garlic butter. Sprinkle evenly with shredded cheese and Parmesan, leaving a 1/2-inch border on the long edge farthest from you.
7. Roll and cut: Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal. Use a sharp knife or floss to cut into 12 even pieces.
8. Second rise: Arrange the rolls in a greased 9×13-inch pan or a round skillet, leaving a little space between them. Cover and let rise again for 25–35 minutes until puffy.
9. Preheat oven: Heat the oven to 375°F (190°C) while the rolls proof.
10. Bake: Brush the tops with a little of the remaining garlic butter. Bake for 18–22 minutes, until the rolls are golden and the cheese is bubbling.
11. Finish: Remove from the oven and brush with the rest of the garlic butter. Sprinkle with fresh parsley or chives. Cool for 5 minutes before serving so the cheese sets slightly.

How to Store

• Room temperature: Keep leftovers in an airtight container for up to 1 day.
• Refrigerator: Store for 3–4 days. Reheat in a 300°F (150°C) oven for 8–10 minutes or in an air fryer at 320°F (160°C) for 4–6 minutes.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge, then reheat until warm and soft.
• Make-ahead: Assemble and cut the rolls, place in the pan, cover tightly, and refrigerate overnight. Bring to room temperature for 30–45 minutes before baking.

Why This is Good for You

These rolls bring more than comfort. Cheese offers protein and calcium, which help with fullness and bone health. Garlic contains antioxidants and natural compounds that may support heart health. When paired with a salad or a veggie-packed soup, this becomes a balanced, satisfying side. It’s comfort food with a little nutritional backbone, especially if you opt for part-skim cheese.

What Not to Do

• Don’t rush the rises. Under-proofed dough bakes dense and tough.
• Don’t overfill with cheese. Too much can cause blowouts and greasy bottoms.
• Don’t use cold ingredients. Cold milk or egg slows the yeast and delays rising.
• Don’t skip the final butter brush. It adds moisture, shine, and that signature garlic aroma.
• Don’t slice with a dull knife. It squashes the log. Use floss or a sharp blade for clean cuts.

Recipe Variations

• Herb explosion: Add fresh basil, parsley, and chives to the filling. Swap Italian seasoning for herbes de Provence.
• Spicy kick: Mix in red pepper flakes or a swirl of chili oil with the garlic butter.
• Three-cheese blend: Combine mozzarella, sharp cheddar, and fontina for stretch and flavor.
• Pesto rolls: Spread 2–3 tablespoons of basil pesto on the dough before adding cheese.
• Whole wheat twist: Replace 1 cup of all-purpose flour with whole wheat flour. Add 1 extra tablespoon of water if needed.
• Stuffed center: Place a small cube of mozzarella in the center of each roll piece before arranging in the pan.
• Garlic knots style: Cut dough into strips, tie into knots, brush with garlic butter, and sprinkle with cheese.

FAQ

Can I use active dry yeast instead of instant?

Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm milk and water with the sugar for 5–10 minutes until foamy. Then add to the dry ingredients and proceed as directed.

What cheese works best?

Mozzarella gives a great stretch, but it’s mild. Mix it with cheddar, provolone, or a little Parmesan for fuller flavor. Avoid very watery fresh mozzarella, which can make the rolls soggy.

How do I know my dough has risen enough?

The dough should double in size and feel airy. If you gently press a fingertip into it, the dent should slowly spring back but not disappear completely. Warm rooms rise faster; cool rooms take longer.

Can I make them without eggs?

Yes. Skip the egg and add 2–3 tablespoons more warm milk to keep the dough supple. The texture will still be soft.

Why are my rolls dense?

Common causes are cool liquids, expired yeast, or not kneading long enough to develop gluten. Also, adding too much flour can make the dough stiff. Aim for a soft, slightly tacky dough.

How do I prevent the filling from leaking?

Leave a clean border, roll tightly, and pinch the seam closed. Place the rolls seam side in toward other rolls or the pan wall to help hold them together.

Can I bake them in a cast-iron skillet?

Absolutely. A 10- to 12-inch cast-iron skillet works well and gives crisp edges. Oil the skillet lightly to prevent sticking.

What can I serve these with?

They’re perfect with tomato soup, creamy pasta, grilled chicken, or a big salad. They also make a great game-day snack with a side of warm marinara for dipping.

In Conclusion

Cheese garlic rolls are a crowd-pleasing bake that’s simple, comforting, and endlessly adaptable. With a soft dough, a generous cheese layer, and buttery garlic on top, they strike the right balance of flavor and texture. Make them for family dinner or bring them to a potluck—either way, they’ll disappear fast. Keep this recipe handy, and you’ll have a reliable go-to for any occasion.