This recipe is the kind of comfort food that turns a simple dinner into a memorable moment. I first made these buttery cheese garlic rolls on a cold evening when I wanted to bring something warm and comforting to a weeknight table without too much fuss. I used to buy similar rolls from a bakery down the street until one weekend I decided to roast a head of garlic and fold the sweet, mellow oil into butter. The result was so addictive that the bakery version was suddenly outclassed. These rolls are soft, pillowy, and filled with hot, gooey mozzarella. Each bite gives you a buttery finish and a gentle garlic warmth that makes people reach for seconds.

What makes these special is the combination of technique and timing. Roasting the whole head of garlic until the cloves are luscious and spreadable transforms sharp raw garlic into a silky, sweet spread that plays beautifully with butter and fresh parsley. I learned to be patient with the dough proofing times so that the crumb becomes light and almost cake like while maintaining structure to hold all that cheese. They are an all occasion companion, great beside a salad for a light lunch or as an indulgent appetizer when friends arrive. Serve them warm and watch everyone smile.

Ingredients

• Head of garlic: One whole garlic head is roasted until the cloves are buttery soft. Choose a firm bulb without green shoots; roasting concentrates sweetness and softens pungency so it spreads into the butter.
• Olive oil: 2 tablespoons of good extra virgin olive oil to drizzle over the garlic before roasting. It carries the roasted garlic flavor into the butter and helps create the garlic oil used later.
• Unsalted butter: About 3 1/2 tablespoons for the garlic butter plus 1 3/4 tablespoons for the dough. Use high quality butter for the best aroma and mouthfeel; European style butter works nicely.
• Fresh parsley: 1 tablespoon finely chopped to brighten the garlic butter. Flat leaf parsley is flavorful and holds up to heat better than delicate herbs.
• Warm milk: 6 tablespoons, warmed to around 105 to 115°F to encourage yeast activity. Whole milk gives a richer crumb but 2 percent also works.
• Active dry yeast: One standard packet, about 2 1/4 teaspoons. Proof in warm milk with a touch of honey to verify liveliness before mixing.
• Honey: 1 tablespoon plus 1 teaspoon to feed the yeast and add a hint of caramelized flavor to the crust.
• All purpose flour and bread flour: 1 2/3 cups all purpose flour and 1/3 cup plus 1 tablespoon bread flour. The small proportion of bread flour adds chew and structure while keeping the roll tender.
• Milk powder (optional): 3 1/2 tablespoons for a richer crumb and better browning. Omit if you do not have it; the dough still performs well.
• Egg yolks: Two yolks to enrich the dough for a soft, golden interior.
• Salt and sugar: 1 1/2 teaspoons salt and 1 tablespoon sugar for balance and to control yeast fermentation.
• Mozzarella: About 2 packed cups shredded mozzarella, roughly 7 ounces. Low moisture mozzarella melts reliably and gives that classic stringy texture.
• Egg for wash: One whole egg beaten to brush the rolls before baking for a glossy finish.

Instructions

Roast the garlic: Preheat your oven to 320°F. Trim the top of a whole garlic head to expose the cloves, place it in a small ramekin, drizzle with 2 tablespoons olive oil, and sprinkle with a pinch of salt. Cover tightly with aluminum foil and roast for about 2 hours until the cloves are very soft and deeply sweet. Remove from oven and let cool slightly before squeezing the softened cloves into a bowl. Reserve the garlic oil left in the ramekin. Make the garlic butter: In a small bowl combine 3 1/2 tablespoons softened unsalted butter with the roasted garlic cloves that you mashed with a fork, 1 tablespoon chopped parsley, and 2 tablespoons of the garlic infused oil. Stir until smooth and refrigerate briefly to firm or leave at room temperature if using immediately. Activate the yeast: Warm 6 tablespoons of milk to about 110°F. Add 2 1/4 teaspoons active dry yeast and 1 tablespoon plus 1 teaspoon honey. Stir and let rest for 8 to 10 minutes until foamy. This indicates the yeast is active and ready. 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 plus 1 tablespoon bread flour, 1 tablespoon sugar, 3 1/2 tablespoons milk powder if using, 1 3/4 tablespoons softened butter, 1 1/2 teaspoons salt, and two egg yolks. Pour in the yeast mixture and begin mixing on low speed until a shaggy dough forms. Knead for texture: Knead on medium speed for 15 to 20 minutes using the dough hook. The dough should become smooth, slightly tacky, and elastic. If it feels too sticky add a tablespoon of flour at a time, or a teaspoon of water if too dry. The long knead develops gluten to hold the cheese without becoming dense. First proof: Place the dough in a lightly oiled bowl, cover, and proof in a warm spot around 85°F for about 1 hour 30 minutes or until doubled in size. The dough should show visible air pockets but still be easy to handle. Shape and fill: Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/8 inch thick. Spread the prepared garlic butter evenly over the surface then scatter 2 packed cups shredded mozzarella on top. Roll the rectangle tightly into a log and seal the seam. Cut and second proof: Using a sharp knife or unwaxed dental floss, cut the log into six equal pieces and place them upright on a baking sheet lined with parchment, spaced evenly. Cover and proof again for 30 minutes until puffy. Bake: Preheat the oven to 350°F. Brush each roll with beaten egg and bake for 20 to 25 minutes, checking at 20 minutes for a deep golden top. Remove from oven and immediately brush with any remaining garlic butter and sprinkle with extra chopped parsley.

Storage Tips

Store cooled rolls in an airtight container at room temperature for up to two days. For longer storage keep them in the refrigerator for up to five days, tightly wrapped to prevent drying. To freeze, wrap each cooled roll in plastic wrap and place in a zip top freezer bag. When ready to eat, reheat from frozen at 325°F for 15 to 20 minutes or until warmed through, then brush with fresh garlic butter. For best texture, avoid microwave reheating which makes enriched dough gummy; a low oven keeps the crumb tender and the exterior pleasant.

Ingredient Substitutions

If you do not have bread flour, use all purpose flour with an extra minute of kneading to develop gluten. Swap milk powder for an equal amount of additional flour but expect slightly less browning. For a dairy free version use vegan butter and plant based mozzarella, though the richness will be different. You can replace honey with granulated sugar for yeast feeding or use maple syrup for a subtle flavor change. To make smaller rolls use the same dough and cut into eight pieces instead of six, baking time will reduce by 4 to 6 minutes.

Serving Suggestions

Serve warm as part of a sharing board with marinated olives, cured meats, and a green salad. They are excellent alongside tomato based soups or a roasted vegetable salad to balance the buttery richness. Garnish with extra parsley and flaky sea salt just before serving. For a party, place the rolls in a shallow dish with a small bowl of extra garlic butter for dipping so guests can refresh the coating as they eat.

Cultural Background

Enriched bread rolls filled with cheese and garlic are a cross cultural treat. This version borrows from classic European enriched dough techniques and pairs them with an approach common in American home baking where roasted garlic and melted mozzarella create a familiar, crowd pleasing flavor. Rolls like these appear in many regional bakeries presented as savory pastries ideal for casual meals or celebratory tables.

Seasonal Adaptations

In spring add chopped chives and lemon zest to the garlic butter for a bright finish. During autumn fold in caramelized onions with the mozzarella to add sweetness and depth. For holiday gatherings include a mixture of shredded fontina and mozzarella for a more complex melt and add a scattering of toasted pine nuts over the top after baking for texture and a festive look.

Meal Prep Tips

Make the dough the day before and refrigerate after the first rise. Cold proofing slows fermentation and tightens scheduling: shape and cut in the morning and allow a short second proof on the day of baking. Prepare the garlic butter ahead and keep it chilled; brush warm rolls with the butter just after baking. Portion the rolls into single serve containers for lunches and rewarm in a low oven to enjoy fresh taste each day.

These rolls are a joy to bake and even more fun to share. They reward patience with a tender crumb and melt that makes everyone at the table smile. Try them once and they are likely to become a reliable favorite.