Cheese Garlic Rolls – Soft, Buttery & Easy to Make

These cheese garlic rolls are the kind of thing that makes people lean over the table and ask, 'Wait, you made these?' They're soft, pillowy, and stuffed with gooey mozzarella and sharp cheddar, then brushed with a garlic butter that smells like the best part of a pizzeria.

The dough is a simple, forgiving yeast dough – no stand mixer required, just a bowl, a spoon, and about ten minutes of your hands. While it rises, you make the garlic butter and shred the cheese, so everything is ready the moment the dough is.

I bake these in a cast-iron skillet so the edges turn golden and crisp while the centers stay tender. Pull one apart while it's still warm and you'll see the cheese stretch. That first bite is why I keep making them on repeat.

About the Ingredients

3 1/2 cups (440g) bread flour

Bread flour gives these rolls a chewier, sturdier crumb that holds the cheese. If you only have all-purpose flour, use it and add 1 extra tablespoon of water.

2 1/4 teaspoons (7g) active dry yeast

One standard packet. If you keep instant yeast, use the same amount and skip the proofing step – it will still rise beautifully.

1 cup (240ml) warm whole milk, 110F (43C)

Warm, not hot – if you can't hold your finger in it comfortably, it's too hot and will kill the yeast. Oat milk works as a swap if you're dairy-free.

2 tablespoons (25g) granulated sugar

Feeds the yeast and helps the crust brown. Honey works too – use 1 1/2 tablespoons and reduce the milk by 1 tablespoon.

1 large egg, room temperature

Adds richness and structure. If you're out of eggs, swap in 1/4 cup (60g) plain yogurt.

4 tablespoons (57g) unsalted butter, softened, divided

Two tablespoons go into the dough, two melt into the garlic butter. Salted butter is fine – just skip the added salt in the topping.

2 cups (225g) shredded low-moisture mozzarella

Low-moisture is key so the rolls don't get soggy. For a sharper bite, swap half for shredded provolone.

1 cup (100g) shredded sharp cheddar

Sharp cheddar cuts through the richness. Smoked gouda is a delicious substitute if you want a deeper flavor.

4 cloves garlic, finely minced

Fresh garlic only here – jarred garlic tastes flat and can burn. A microplane makes quick work of it.

2 tablespoons fresh parsley, chopped

Adds a fresh green pop. Dried parsley works in a pinch – use 2 teaspoons.

1/2 teaspoon fine sea salt

Balances the sweetness in the dough. Kosher salt works too – use a slightly heaping 1/2 teaspoon.

Tips & Tricks

Don't rush the rise

Let the dough double in a warm, draft-free spot – about 60 to 75 minutes. If your kitchen is cold, set the bowl near a turned-off oven with the light on.

Shred your own cheese

Pre-shredded cheese is coated in starch that keeps it from melting smoothly. A block of mozzarella grated on the large holes gives you that proper cheese pull.

Keep garlic butter gentle

Melt the butter and garlic together over low heat for just 1 minute. If the garlic sizzles and browns, it turns bitter and will taste harsh on the rolls.

Step-by-Step Instructions

1. Activate the yeast

Stir the warm milk, sugar, and yeast in a large bowl and let it sit 5 to 10 minutes until foamy. If it doesn't foam, the milk was too hot or the yeast is old – start again with fresh yeast.

2. Mix the dough

Add the egg, 2 tablespoons softened butter, salt, and 2 cups of the flour. Stir with a wooden spoon until a shaggy dough forms, then add the remaining flour 1/2 cup at a time until the dough pulls away from the bowl.

3. Knead until smooth

Turn the dough onto a floured counter and knead 6 to 8 minutes until it's smooth and springs back when you poke it. It should feel soft, like a gently inflated balloon.

4. Let it rise

Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 60 to 75 minutes until it has doubled in size. It's ready when a floured finger pressed into the top leaves a dent that stays.

5. Roll and fill

Roll the dough into a 12×16-inch (30x40cm) rectangle. Brush with the remaining 2 tablespoons softened butter, then scatter the mozzarella and cheddar evenly across the surface, leaving a 1-inch border.

6. Shape the rolls

Starting from the long edge, roll the dough into a tight log, then cut it into 12 equal pieces. Arrange them cut-side up in a buttered 10-inch cast-iron skillet or 9×13-inch baking dish.

7. Bake until golden

Bake at 375F (190C) for 28 to 32 minutes, until the tops are deep golden brown and the cheese is bubbling at the edges. The center rolls should read 200F (93C) on an instant-read thermometer.

8. Brush with garlic butter

Melt the remaining 2 tablespoons butter with the minced garlic over low heat for 1 minute, then stir in the parsley. Brush it generously over the hot rolls and serve warm.

Delicious Variations

Pizza Rolls

Swap the cheddar for pepperoni and add 1 teaspoon dried oregano to the cheese filling.

Herb and Parmesan

Use grated Parmesan instead of cheddar and add 1 teaspoon Italian seasoning to the garlic butter.

Spicy Jalapeno Cheddar

Add 1/4 cup diced pickled jalapenos to the cheese layer for a little kick.

How to Store Cheese Garlic Rolls

Frequently Asked Questions

Give these cheese garlic rolls a try this week and watch them disappear before dinner even starts. If you make them, leave a comment and tell me how they turned out – I love hearing what you bake. Here's to small steps, big impact.

Cheese Garlic Rolls

Cheese garlic rolls are soft, buttery, and loaded with melty cheese and fresh garlic – the warm, crowd-pleasing side your dinner table needs.

★★★★½ 4.8 (214 ratings)

25 minPrep time32 minCook time6Servings412 kcalCalories

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🧂 Ingredients

• 3 1/2 cups (440g) bread flour
• 2 1/4 teaspoons (7g) active dry yeast
• 1 cup (240ml) warm whole milk, 110F (43C)
• 2 tablespoons (25g) granulated sugar
• 1 large egg, room temperature
• 4 tablespoons (57g) unsalted butter, softened, divided
• 2 cups (225g) shredded low-moisture mozzarella
• 1 cup (100g) shredded sharp cheddar
• 4 cloves garlic, finely minced
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon fine sea salt

📋 Instructions

1. 1Activate the yeast — Stir the warm milk, sugar, and yeast in a large bowl and let it sit 5 to 10 minutes until foamy. If it doesn't foam, the milk was too hot or the yeast is old – start again with fresh yeast.
2. 2Mix the dough — Add the egg, 2 tablespoons softened butter, salt, and 2 cups of the flour. Stir with a wooden spoon until a shaggy dough forms, then add the remaining flour 1/2 cup at a time until the dough pulls away from the bowl.
3. 3Knead until smooth — Turn the dough onto a floured counter and knead 6 to 8 minutes until it's smooth and springs back when you poke it. It should feel soft, like a gently inflated balloon.
4. 4Let it rise — Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 60 to 75 minutes until it has doubled in size. It's ready when a floured finger pressed into the top leaves a dent that stays.
5. 5Roll and fill — Roll the dough into a 12×16-inch (30x40cm) rectangle. Brush with the remaining 2 tablespoons softened butter, then scatter the mozzarella and cheddar evenly across the surface, leaving a 1-inch border.
6. 6Shape the rolls — Starting from the long edge, roll the dough into a tight log, then cut it into 12 equal pieces. Arrange them cut-side up in a buttered 10-inch cast-iron skillet or 9×13-inch baking dish.
7. 7Bake until golden — Bake at 375F (190C) for 28 to 32 minutes, until the tops are deep golden brown and the cheese is bubbling at the edges. The center rolls should read 200F (93C) on an instant-read thermometer.
8. 8Brush with garlic butter — Melt the remaining 2 tablespoons butter with the minced garlic over low heat for 1 minute, then stir in the parsley. Brush it generously over the hot rolls and serve warm.

👨‍🍳 Chef's Note: If your garlic butter looks like it's browning too fast, pull the pan off the heat – residual warmth will finish the job. A little patience here keeps the garlic sweet instead of bitter.

Servings: 6

Cuisine: American-Italian

Course: Side Dish

Nutrition (per serving): 412 kcal · 16g protein · 42g carbs · 19g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste swaps for busy families. She focuses on small, actionable changes that fit into real life without judgment or guilt.