Cheesy Garlic Rolls You’ll Brag About All Week

You want a snack that crushes cravings, impresses guests, and doesn’t require a culinary degree? This is it.

Cheesy Garlic Rolls hit like a pizzeria flex with the comfort of a blanket and zero judgment. Pull-apart, melty, butter-soaked perfection—basically edible serotonin.

Make a batch, “taste test” four, and pretend they’re for a party. No one needs to know.

The Secret Behind This Recipe

The magic is in three layers: a fluffy, enriched dough; a bold garlic-butter glaze; and a gooey cheese core that stretches like a commercial.

Using a blend of mozzarella for melt and Parmesan for salty punch keeps things balanced, not greasy. A quick proof gives you tender rolls, while a final brush of butter and herbs post-bake turns the crust glossy and irresistible.

Bonus trick: grated onion in the butter adds savory depth without shouting “onion.”

Servings, Prep time, Cooking time, Calories

• Servings: 12 rolls
• Prep Time: 25 minutes (active), plus 60–75 minutes rising
• Cooking Time: 20–22 minutes
• Estimated Calories: ~240 per roll

What Goes Into This Recipe – Ingredients

• For the dough:
  • 3 cups (360 g) all-purpose flour
  • 2 1/4 tsp instant yeast (1 packet)
  • 2 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 cup warm milk (110°F/43°C)
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter, softened
  • 1 tbsp olive oil (for bowl)
• For the filling:
  • 1 1/2 cups shredded low-moisture mozzarella
  • 1/2 cup finely grated Parmesan or Pecorino Romano
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (optional)
• For the garlic butter:
  • 5 tbsp unsalted butter, melted
  • 3–4 cloves garlic, very finely minced or grated
  • 1 tbsp finely grated yellow onion (optional but clutch)
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp kosher salt
  • Freshly ground black pepper, to taste
• Finish:
  • Flaky sea salt, for topping
  • Extra Parmesan, for dusting

Making This Recipe

1. Activate the base: In a large bowl, whisk flour, yeast, sugar, and salt. Add warm milk, egg, and softened butter.

   Mix with a spatula until a shaggy dough forms.

2. Knead to smooth: Knead by hand 8–10 minutes or in a mixer 5–6 minutes until the dough is soft, slightly tacky, and elastic. If it’s sticky, add 1–2 tbsp flour; if dry, a teaspoon of milk.
3. First rise: Lightly oil a bowl, place dough inside, turn to coat, and cover.

   Let rise in a warm spot until doubled, about 45–60 minutes. Quick hack: microwave a cup of water to steam, then proof the bowl inside that cozy chamber.

4. Prep the filling: In a small bowl, combine mozzarella, Parmesan, oregano, and red pepper flakes.

   Set aside.

5. Garlic butter time: Stir melted butter with garlic, onion, parsley, salt, and pepper. Reserve 2 tbsp for finishing; the rest is for brushing pre-bake.
6. Shape the rolls: Turn dough onto a lightly floured surface.

   Pat into a 12×9-inch rectangle. Cut into 12 equal squares.

   Flatten each square into a small disc, add 2 tablespoons cheese mixture, pinch edges to seal into a ball.

7. Pan and brush: Arrange balls seam-side down in a greased 9×13-inch pan (or 10-inch skillet), slightly spaced. Brush generously with the garlic butter (not the reserved finishing butter).

   Save a little for a mid-bake touch-up if you’re extra.

8. Second rise: Cover and let puff until rolls are touching and pillowy, 20–30 minutes.
9. Bake: Preheat oven to 375°F (190°C). Bake 18–22 minutes until golden on top and the center reads about 195°F (if you use a thermometer).

   Halfway through, brush lightly with more butter if you want deeper color.

10. Finish like a pro: Immediately brush hot rolls with the reserved butter. Sprinkle flaky salt and extra Parmesan.

    Rest 5 minutes so cheese settles (and your tongue survives).

11. Serve: Pull apart and enjoy solo or with warm marinara or a crisp salad to pretend it’s balanced. FYI: they vanish fast.

Storage Made Simple

• Room temp: Keep cooled rolls in an airtight container up to 2 days.

  Reheat at 325°F (163°C) for 8–10 minutes.

• Fridge: Store up to 4 days. Wrap tightly to prevent drying.

  Reheat with a light butter brush for that fresh-baked vibe.

• Freeze: Freeze baked rolls up to 2 months. Thaw overnight in fridge, then warm at 325°F for 10–12 minutes.

  Or freeze unbaked, shaped rolls: thaw, proof until puffy, then bake.

Benefits of This Recipe

• Crowd-pleaser: Everyone loves cheese, garlic, and carbs. That’s the algorithm.
• Customizable: Swap cheeses, herbs, or heat levels without breaking the formula.
• Make-ahead friendly: Dough and shaped rolls can be prepped ahead—great for parties or game day.
• Cost-effective: Pantry basics + cheese = bakery-level payoff for less.
• Beginner-friendly: Soft dough, simple shaping, forgiving bake.

  Low stress, high reward.

Nutrition Stats

Per roll (approximate): 240 calories; 11 g fat; 25 g carbs; 10 g protein; 1 g fiber; 470 mg sodium.

What it means: This is comfort food with a bit of protein from cheese and egg. If you want lighter, sub part-skim mozzarella, use less butter, and go easy on extra Parmesan.

Or, you know, enjoy the full send—your call.

What Not to Do

• Don’t use fresh mozzarella chunks in the filling. Too watery; you’ll get soggy pockets.
• Don’t skip the second rise. That’s your fluff insurance.
• Don’t over-flour the dough. Dry dough equals dense rolls.

  Slight tackiness is perfect.

• Don’t drown in garlic oil. Butter is key; straight oil can make the texture greasy, not plush.
• Don’t slice hot. Give 5 minutes post-bake so cheese sets. Patience > lava burns.

Mix It Up

• Herb explosion: Add chopped basil, chives, and thyme to the butter for a garden vibe.
• Spinach-artichoke: Mix 1/2 cup chopped spinach and 1/4 cup chopped artichokes with the cheese.
• Jalapeño popper: Stir in minced jalapeños and a few tablespoons cream cheese.

  Spicy, creamy, addictive.

• Everything bagel: Sprinkle everything seasoning on top before baking and use provolone inside.
• Garlic pest-yes: Swap half the butter with pesto for a punchy twist, IMO top-tier.
• Whole wheat boost: Use 1 cup whole wheat flour + 2 cups AP for extra nuttiness. Add 1 tsp extra milk if needed.

FAQ

Can I use store-bought pizza dough?

Yes, but expect a chewier texture and less richness.

Brush generously with garlic butter to compensate and shorten the first rise—pizza dough proofs faster.

How do I make these without eggs?

Omit the egg and add 2 extra tablespoons milk. The dough will be slightly less tender but still soft and delicious.

What’s the best pan to use?

A 9×13-inch metal pan bakes evenly with solid browning.

A cast-iron skillet gives gorgeous edges. Glass works but may need an extra 2–3 minutes.

Can I add fresh garlic on top after baking?

Use minced garlic in the butter before baking to mellow the bite.

If adding raw after, go micro-minced and sparingly—it’s potent.

Why are my rolls dense?

Likely over-floured dough or under-proofing. Aim for slightly tacky dough, and let it double before shaping.

Water temperature too hot can also nuke yeast—keep it around 110°F.

Do these reheat well in the microwave?

They reheat, yes, but the crust softens. For best results, oven or air fryer at 325–350°F for a few minutes.

Microwave 15–20 seconds if you must.

Chef’s Final Word

If you can stir, knead, and not eat all the cheese first, you can nail these rolls. Keep the dough soft, the butter garlicky, and the finish salty and glossy.

Make extras because “I’ll freeze some” is a myth, and leftovers mysteriously evaporate. Bake bold, share if you must, and enjoy the bragging rights.