Garlic Cheese Dinner Rolls That Vanish in Minutes

Forget the bread basket—these rolls steal the whole table. Buttery, cheesy, and unapologetically garlicky, they’re the kind of side that turns a weeknight pasta into an event and a holiday meal into a mic drop.

No fancy technique, no sourdough starter named “Brandon,” just reliable ingredients and a plan that works every time. If you can stir, fold, and wait a bit, you can make bakery-level rolls that disappear before the roast hits the table.

Why This Recipe Never Fails

These rolls rely on a soft, enriched dough that’s forgiving and flavorful.

The cheese melts into the crumb while a garlic-butter glaze hits all the right savory notes. We use both instant yeast and a warm milk base to guarantee a springy, cloud-like interior.

Plus, shredded cheese inside and on top—because restraint is not the vibe here.

Servings, Prep time, Cooking time, Calories

Servings: 12 rolls
Prep Time: 20 minutes (plus 60–75 minutes rise time)
Cooking Time: 18–22 minutes
Calories: ~220 per roll (estimate)

What You’ll Need (Ingredients)

2 3/4 cups (345 g) all-purpose flour, plus extra for dusting
2 tsp instant yeast (or rapid-rise)
2 tbsp granulated sugar
1 tsp fine sea salt
3/4 cup (180 ml) warm whole milk (100–110°F)
1 large egg, room temperature
4 tbsp (56 g) unsalted butter, softened (for the dough)
1 1/4 cups shredded cheese (mozzarella for stretch + sharp cheddar for flavor works great)
2 tbsp grated Parmesan (for extra umami)
3 tbsp unsalted butter, melted (for topping)
3–4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped (or 1 tsp dried)
1/2 tsp garlic powder (optional, for extra oomph)
Pinch of red pepper flakes (optional)
Flaky salt, for finishing

From Start to Finish

Warm the milk right. Heat the milk until warm but not hot (100–110°F). Too hot and you’ll bully the yeast; too cold and it naps on the job.
Dry mix first. In a large bowl, whisk flour, instant yeast, sugar, and salt.
Instant yeast goes straight in—no proofing needed, FYI.
Add wet ingredients. Stir in the warm milk and egg until shaggy. Knead in the softened butter, 1 tablespoon at a time, until the dough turns smooth and slightly tacky.
Knead for structure. Knead 6–8 minutes by hand (or 4–5 minutes on medium with a dough hook) until elastic.
It should stretch without tearing—think soft pillow, not sticky glue.
First rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 45–60 minutes.
Cheese load-out. Punch down the dough. Fold in 1 cup of shredded cheese and the Parmesan until evenly distributed.
Save 1/4 cup cheese for topping.
Shape like a pro. Divide into 12 equal pieces. Tuck edges under and roll into smooth balls.
Arrange in a greased 9×13-inch pan or a large cast-iron skillet.
Second rise. Cover and let puff until rolls are touching and soft, about 25–35 minutes.
Preheat and prep glaze. Heat oven to 375°F (190°C). Mix melted butter, minced garlic, parsley, garlic powder, and red pepper flakes.
Top and bake. Brush half the garlic-butter over the risen rolls.
Sprinkle the remaining 1/4 cup cheese on top. Bake 18–22 minutes until golden and internal temp hits ~195°F.
Finish with flair. Brush with the remaining garlic-butter while hot.
Add a pinch of flaky salt. Try not to eat three immediately.
Or do.

Keeping It Fresh

Room temp: Store cooled rolls in an airtight container for up to 2 days. Reheat at 300°F for 6–8 minutes to revive that bakery warmth.
Fridge: Up to 4 days, but wrap well to prevent drying.
Quick toast in the oven restores glory.
Freeze: Freeze baked rolls up to 2 months. Thaw at room temp, then warm at 325°F for 10 minutes.
You can also freeze shaped, unbaked rolls—thaw overnight in the fridge, proof, and bake.
Make-ahead tip: Do the first rise, shape, then refrigerate overnight. Bring to room temp, proof 30–45 minutes, bake fresh for guests.
Hero move.

Health Benefits

Garlic goodness: Contains allicin, which supports heart health and may help combat inflammation. Also, it tastes amazing—science agrees (sort of).
Protein + calcium: Cheese adds protein and calcium for bones and satiety, helping these rolls feel more substantial.
Portion control built-in: Individual rolls make it easier to enjoy one or two without turning dinner into a competitive eating event.
Customizable ingredients: Swap part of the flour for whole wheat, use reduced-fat cheese, or add chopped spinach for a nutrient bump.

Nutrition Stats

Per roll (estimate): 220 calories, 9 g fat, 26 g carbs, 8 g protein, 1 g fiber, 360 mg sodium.

Values vary by cheese choice and butter hand-heaviness (we see you).

Avoid These Mistakes

Overheating milk: Anything above 115°F risks killing yeast. Use a thermometer or the finger test—warm, not hot.
Too much flour: The dough should be slightly tacky.
Add flour sparingly during kneading or you’ll bake doorstops.
Skipping the second rise: That puff equals tenderness. Don’t rush it; give the dough time to do its magic.
Baking too long: Golden brown is the goal.
Overbaking dries the crumb and the cheese turns sad and squeaky.
Cold ingredients: Room-temp egg and softened butter incorporate better, leading to a smoother dough.

Mix It Up

Herb explosion: Add chopped rosemary or chives. Dill with cheddar?
Unexpected and elite.
Cheese swap: Try Gruyère for nutty elegance, provolone for melt, or pepper jack for heat.
Stuffed centers: Press a small cheese cube into each dough ball for a gooey core. Dangerous in the best way.
Whole-wheat twist: Replace 1 cup white flour with white whole wheat.
Add 1–2 tbsp extra milk if dough feels stiff.
Everything bagel vibes: Sprinkle everything seasoning on top at bake time. Brunch-approved.
Vegan-friendly: Use plant milk, vegan butter, and dairy-free cheese.
Opt for olive oil in the dough for a subtle, rich flavor.

FAQ

Can I use active dry yeast instead of instant?

Yes. Use the same amount, but proof it first in the warm milk with the sugar for 5–10 minutes until foamy, then proceed.

The rest stays the same.

What’s the best pan to use?

A 9×13-inch metal pan gives even browning and pull-apart edges. A cast-iron skillet creates crispy bottoms and a gorgeous presentation.

Glass works, but may bake a touch slower.

How do I make these extra garlicky without bitterness?

Use fresh minced garlic in the butter glaze and a pinch of garlic powder in the dough. Avoid burning the garlic—brush on halfway through baking and again after for max flavor without scorch.

Can I knead this dough by hand?

Absolutely.

It takes 6–8 minutes of steady kneading. If it sticks, lightly oil your hands rather than dumping in more flour.

Your forearms will earn their dinner.

Why are my rolls dense?

Likely culprits: milk too hot (yeast got zapped), not enough rise time, or excess flour. Make sure the dough doubles on the first rise and feels airy before baking.

Do these reheat well?

Yes.

Wrap in foil and warm at 300°F for 6–8 minutes. For day-old rolls, add a light sprinkle of water before wrapping to steam them back to life.

Magic.

Can I add bacon?

Yes, and also yes. Fold in 1/2 cup finely chopped, cooked bacon during the cheese step and reduce added salt slightly.

It’s wildly good.

To Sum It Up

These Garlic Cheese Dinner Rolls are soft, golden, and engineered for repeat cravings. A simple, enriched dough plus a punchy garlic-butter finish gives bakery results without stress.

They play nice with soups, pastas, roasts—or just a quiet moment with butter and zero witnesses. Bake once, and they’ll become your party trick, weeknight flex, and holiday non-negotiable.

Enjoy responsibly… or don’t.