Short, Catchy Intro:

So you want warm, cheesy, garlicky goodness but also have zero time for drama in the kitchen? Same. These Buttery Cheese Garlic Rolls are basically a hug in carb form. They puff up soft, ooze melted mozzarella, and smell like you actually did something impressive today. Quick note: if you want a similar vibe but for toast, check out this cheesy Texas toast recipe I love for lazy brunches right here. You are welcome.

Why This Recipe is Awesome

It hits every comfort-food button: buttery, garlicky, cheesy, and fluffy. What else do you want?
It plays well with others so you can dunk it in soup, serve it with pasta, or eat it like a snack and judge nothing.
It is surprisingly forgiving. Seriously, idiot proof. Even if you get distracted by your phone for ten minutes it still forgives you.
You can make garlic butter in advance and feel like a domestic wizard when guests arrive.
Plus it fills the house with a smell that makes neighbors suspiciously friendly.

Ingredients You’ll Need

1 garlic head
Sprinkle of salt
30 grams olive oil
50 grams butter
1 tablespoon fresh parsley
90 grams warm milk
7 grams active dry yeast
25 grams honey
200 grams all purpose flour
50 grams bread flour
20 grams milk powder (optional)
25 grams butter
2 egg yolks
1 1/2 teaspoon salt
1 tablespoon sugar
200 grams mozzarella cheese
Garlic butter we made previously
1 egg

Yes the list looks generous. Yes you will want to eat all of it. FYI the milk powder is optional but it makes the crumb a bit richer.

Step-by-Step Instructions

Roast garlic: In a ramekin place one whole garlic head with the top sliced off, drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft. Let cool a little so you do not burn yourself like a rookie.
Make garlic butter: When the garlic is ready squeeze the soft cloves into a bowl, mash and mix with 50 grams softened butter, chopped parsley, and 2 tablespoons of the garlic oil from the ramekin. Set aside. This is gold.
Prep yeast mixture: In a small bowl combine 90 grams warm milk with 7 grams active dry yeast and 25 grams honey, then let proof for about 10 minutes until frothy. If it does not foam your yeast is probably sad and needs warmer milk.
Mix dough: In a mixing bowl combine 200 grams all purpose flour, 50 grams bread flour, 1 tablespoon sugar, 20 grams milk powder if using, 25 grams softened butter, 1 1/2 teaspoon salt, 2 egg yolks, and the yeast mixture. Mix until it starts to come together. Keep it lively.
Knead dough: Attach a dough hook and knead on medium speed for 15 to 20 minutes until the dough feels soft and smooth. It should be elastic and slightly tacky but not sticky. Do not under-knead.
First proof: Place the dough in a lightly oiled bowl, cover, and let it proof in a warm spot about 29°C or 85°F for 1 hour 30 minutes or until doubled in size. Go make a cup of tea and pretend you planned this.
Roll out dough: Punch the dough down gently, then roll it out to about 1 1/4 mm thickness or roughly 1/8 inch. Spread the prepared garlic butter evenly over the surface. Be generous.
Add mozzarella: Sprinkle 200 grams shredded mozzarella evenly over the buttered dough. Resist the urge to add more. Maybe.
Roll into log: Roll the dough tightly into a log starting from one edge so the cheese stays put. Keep it tight but gentle.
Cut dough: Cut the log into 6 equal portions using a knife or dental floss so the rolls stay neat and cheese does not explode everywhere.
Second proof: Place the rolls on a baking sheet spaced apart, cover with a cloth, and let them proof another 30 minutes until puffy. They should look comfy.
Bake: Preheat the oven to 175°C or 350°F. Brush the rolls with an egg wash made from the 1 egg, and bake for 20 to 25 minutes. Check at 20 minutes because ovens like to be dramatic.
Decorate: Brush the hot rolls with leftover garlic butter and sprinkle with chopped parsley before serving. Serve immediately and accept compliments. These are best warm.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie mistake. Preheat it.
Using cold milk for your yeast. Yeast likes warm milk, not a cold shoulder.
Overfilling with cheese so the rolls become a molten mess. Yes cheese is life, but balance it.
Skipping the second proof. You will end up with dense rolls and sadness.
Letting the garlic burn while roasting. Keep the temperature steady and go read a recipe while it slowly turns buttery.

Alternatives & Substitutions

No mozzarella? Try cheddar or a mix of mozzarella and parmesan for a tangy twist. I use parmesan when I want to feel fancy.
No bread flour? Use 250 grams all purpose flour total and your rolls will still be happy. Texture shifts a bit but who is judging?
Want a greener roll? Add chopped spinach or basil into the cheese layer. It pretends to be healthy.
No honey? Use a teaspoon of sugar instead for yeast activation. Works fine.
For dairy-free lovers use vegan butter and dairy-free mozzarella. Not my personal jam but it does the job.
If you want a similar cheesy baked vibe that pairs great with salads or soups, try this cheesy beef taco pasta mashup I sometimes make when I cannot decide between tacos and pasta here. IMO it is comfort food chaos and I love it.

FAQ (Frequently Asked Questions)

Q What if my yeast does not foam after proofing?
A Did you use boiling milk by accident? Try again with warmer but not hot milk. If it still sits quiet your yeast might be old. Replace it.

Q Can I use margarine instead of butter?
A Well technically yes but why hurt your soul like that? Use real butter for flavor.

Q Can I freeze these rolls?
A Yes freeze them before the second proof. Thaw overnight in the fridge then proof and bake. Works like a charm when you want fresh rolls without the full effort.

Q Can I make smaller rolls for party bites?
A Absolutely. Cut into more pieces, reduce bake time slightly, and watch them disappear faster than you can blink.

Q Do I have to roast the garlic?
A Roasting gives deep sweet garlic flavor. You can use raw minced garlic but it will taste punchier and less mellow. Choose your mood.

Q Can I skip the milk powder?
A Yes. It helps tenderness and browning but is not essential.

Q How do I store leftovers?
A Keep them in an airtight container at room temperature for one day or refrigerate up to three days. Reheat in the oven to restore crisp edges.

Final Thoughts

You just made buttery, cheesy, garlicky rolls and probably smelled like a gourmet angel while doing it. Not bragging but you deserve applause. These are great for weeknight dinners, party snacks, or pretending you are the kind of person who meal preps. Now go share them or hoard them depending on your mood. You earned it.

Conclusion

Want more inspiration and similar recipes to nerd out over? Check out these tasty reads and guides:

For another take on the same title check out Buttery cheese Garlic Rolls, everyone will love them for extra photos and technique notes.
If you like buttery garlic rolls with classic dinner roll vibes visit Buttery Garlic Dinner Rolls – NeighborFood for variations.
Craving pizza style rolls instead of plain garlic? Try the fluffy twist at Fluffy pizza rolls and get inspired.
For a croissant take on garlic butter and sandwiches see Buttery Garlic Baked Croissants with Turkey & Harvarti for a decadent swap.

Happy baking and remember to sneak one warm roll while nobody is looking.

Buttery Cheese Garlic Rolls, Everyone Will Love Them!