This batch of buttery cheese garlic rolls has been my go-to when I want something universally loved: soft, pillowy bread wrapped around molten mozzarella and the sweet, mellow depth of roasted garlic. I stumbled onto this combination one late afternoon when I wanted to turn a head of garlic and a block of cheese into something celebratory. The first pull-apart moment—strings of cheese, steam, and that garlicky butter coating your fingertips—sealed it. Since then these rolls have turned up at potlucks, weeknight dinners, and holiday spreads, and every time someone asks for the recipe.

I first learned to roast whole garlic slowly and incorporate it into the butter for an almost caramelized garlic flavor that’s never sharp. The crumb is intentionally enriched with egg yolks and a touch of honey so the interior stays soft for hours, while the crust browns to a gentle golden hue. They require planning—long, slow roasting and two rises—but the active hands-on time is very manageable, and the payoff is extraordinary: a chewy, tender roll that’s rich, fragrant, and utterly addictive.

Ingredients

• Garlic head: Use one whole head and roast it slowly for the deepest, sweetest flavor—look for bulbs that are firm, with tight skins; roasting at low temperature for two hours yields buttery cloves that mash easily.
• Olive oil & butter: Two tablespoons of olive oil help roast the garlic while a few tablespoons of unsalted butter turn that roasted garlic into a spreadable, savory compound butter that browns beautifully on the rolls.
• Milk: Warm milk (about 3/8 cup or 6 tablespoons) wakes the yeast gently—aim for roughly 100–110°F so you don’t kill the yeast but still encourage a good foam when proofing.
• Yeast & honey: One packet (2 1/4 teaspoons) active dry yeast and a touch of honey (about 1 tablespoon + 1 teaspoon) feed the starter for a steady, flavorful rise.
• Flours: A blend of all-purpose (about 1 2/3 cups) and bread flour (about 1/3 cup + 1 tablespoon) gives a tender crumb with enough structure to hold pockets of cheese without collapsing.
• Enrichments: Two egg yolks, a tablespoon of sugar, and a couple tablespoons of butter in the dough create an enriched, soft texture; milk powder (about 3 tablespoons) is optional but adds extra tenderness and flavor depth.
• Mozzarella: Use about 7 ounces (roughly 1 3/4 cups shredded) of low-moisture mozzarella for excellent melting and minimal excess moisture inside the rolls.

Instructions

Roast the garlic: Preheat your oven to 320°F. Slice the top off the garlic head to expose the cloves, place it in a small ramekin, drizzle with 2 tablespoons olive oil, sprinkle a pinch of salt, cover tightly with foil, and roast for 2 hours until the cloves are very soft and golden. The slow roast removes sharpness and yields a caramelized, spreadable texture. Make garlic butter: When the garlic is cool enough to handle, squeeze the cloves into a bowl and mash with 3 1/2 tablespoons softened unsalted butter and 1 tablespoon finely chopped fresh parsley. Stir in 2 tablespoons of the garlic oil from the ramekin for extra flavor and spreadability. Reserve the compound butter for the dough and brushing. Proof the yeast: Combine 3/8 cup warm milk (around 100–110°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon + 1 teaspoon honey. Let sit for 8–10 minutes until foamy; this indicates the yeast is active. If it doesn’t foam, start with fresh yeast. Mix the dough: In a mixing bowl combine 1 2/3 cups all-purpose flour, 1/3 cup + 1 tablespoon bread flour, 1 tablespoon sugar, 1 1/2 teaspoons salt, 3 tablespoons milk powder (optional), 2 tablespoons softened butter, 2 egg yolks, and the yeast mixture. Mix until a shaggy dough forms and ingredients are evenly distributed. Knead the dough: Using a stand mixer with a dough hook on medium speed, knead for 15–20 minutes until the dough is smooth, soft, and slightly tacky—pull a piece and it should stretch thinly without tearing (windowpane). If kneading by hand, plan on 25–30 minutes. First rise: Lightly oil a bowl, place the dough inside, cover, and proof in a warm place (about 85°F) for 1 hour and 30 minutes until doubled in size. A warm oven with the light on or a proofing drawer works well. Roll and fill: On a lightly floured surface, roll the dough to about 1/8-inch thickness. Spread a generous layer of the prepared garlic butter evenly across the surface, then sprinkle 7 ounces shredded mozzarella evenly over the butter. Roll the dough tightly into a log, sealing the edge. Cut into rolls: Using a sharp knife or dental floss, cut the log into 6 equal portions. Place the rounds cut-side up on a lined baking sheet or in a lightly greased baking dish, spacing slightly apart. Second proof: Cover the rolls and let them proof for another 30 minutes until puffy. Meanwhile, preheat your oven to 350°F so it’s ready when the rolls are finished proofing. Bake and finish: Brush the rolls with a beaten egg for shine, and bake at 350°F for 20–25 minutes until golden brown and the cheese is bubbling. Remove from the oven and immediately brush with any leftover garlic butter and a sprinkle of chopped parsley before serving.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to 48 hours; to maintain freshness longer, refrigerate for up to five days or freeze individual rolls for up to three months. For freezing, wrap each roll tightly in plastic and place in a freezer bag to prevent freezer burn. To reheat, thaw overnight in the refrigerator or at room temperature for a few hours, then warm in a 350°F oven for 10–15 minutes covered with foil to retain moisture. A few extra minutes uncovered gives a crisper top if desired.

Ingredient Substitutions

If you’re avoiding dairy, swap the mozzarella for a plant-based melting cheese and use vegan butter for the garlic compound; note the flavor will be slightly different and melting characteristics vary by brand. For a richer flavor, blend mozzarella with a small amount of sharp provolone or fontina—use a 2:1 ratio of mozzarella to sharper cheese. If bread flour is unavailable, use all-purpose flour but reduce the amount of cheese slightly to prevent overly soft centers. Honey can be replaced with granulated sugar or maple syrup at a 1:1 ratio for sweetness and browning.

Serving Suggestions

Serve these rolls warm with a bowl of tomato soup, alongside a green salad dressed with lemon vinaigrette, or as part of a brunch spread with scrambled eggs and roasted tomatoes. Garnish with extra chopped parsley or a light dusting of finely grated Parmesan for a salty finish. They make a fantastic accompaniment to Italian-style mains—think marinara dishes, roast chicken, or a creamy pasta—where their buttery garlic notes complement richer sauces.

Cultural Background

Garlic bread and cheese-filled breads have long been staples in Mediterranean and European cuisines, where slow-roasting garlic and enriched doughs are traditional techniques. Stuffed breads evolved as a practical way to combine pantry staples—flour, cheese, garlic—into portable, shareable foods. These rolls are a modernized fusion: using proven baking methods like enriched dough and compound butter but presented as individual, pull-apart rolls inspired by communal casseroles and bread-centered meals.

Seasonal Adaptations

In summer, add chopped sun-dried tomatoes and basil to the cheese layer for a brighter profile; in fall, fold in roasted mushrooms and thyme for earthier notes. For winter gatherings, swap out mozzarella for a mix of fontina and Gruyère for a nuttier, more complex flavor. Adding a small amount of roasted chili flakes to the garlic butter gives a pleasant warmth that’s perfect for cold-weather comfort food.

Meal Prep Tips

For convenient weeknight dinners, prepare the roasted garlic and compound butter up to three days ahead and refrigerate. Make the dough the night before and allow it to proof slowly in the refrigerator overnight for a longer, more flavorful rise—bring to room temperature before shaping. Cut rolls can be arranged on a pan, covered, and refrigerated for a short second proof before baking; allow an extra 20–30 minutes at room temperature to puff before baking.

These buttery cheese garlic rolls are simple to personalize and always deliver comfort and crowd-pleasing appeal. Whether you keep them as a cozy family staple or present them at a party, they’re one of those dishes that invite conversation and second helpings—so make a double batch if you can.