Cheese Garlic Bread Rolls
These soft, fluffy garlic bread rolls are stuffed with melty cheese and brushed with garlic butter.
Gather Your Ingredients
For the Dough:
- All-purpose flour: When measuring out the flour, use a spoon to scoop the flour into the measuring cup. This helps prevent overpacking and helps create a fluffy dough.
- Granulated Sugar: Sugar acts as food for the yeast and tenderizes the crumb.
- Yeast: This recipe calls for active dry yeast. If you’re using instant yeast, skip the step of adding it in liquid and add it directly to your flour mixture.
- Baking Powder: Baking powder is used to help the dough fluff up and rise.
- Milk: Whole milk or 2% is recommended for this recipe.
- Butter: You’ll need unsalted butter for the dough, filling, and frosting.
- Egg: One egg is used to bind all of the ingredients together.
- Vinegar: Just a teaspoon!
- Spices: You’ll need salt, garlic powder, onion powder, dried parsley, and dried oregano.
For the Filling & Topping:
- Unsalted Butter: Softened, for spreading on the base of the dough.
- Spices: Salt, garlic powder, and dried parsley is mixed in the butter.
- Cheese: We used a mix of queso fresco, feta, mozzarella, and cheddar but you can use whatever you like!
- Garlic Butter: Melted butter, garlic, and parsley.
The Breakdown
01. Dough
The dough is everything. We go for soft, fluffy, and lightly spiced. It’s made with butter, milk, and a touch of sugar to keep it tender and melt-in-your-mouth.
02. Filling
The filling is a blend of queso fresco, feta, mozzarella, and cheddar that melts together into a creamy, slightly salty mixture with the perfect cheese pull.
03. Topping
The rolls are brushed with warm garlic butter that just brings it all together.
Fill, Roll, Slice, & Bake
- Fill: To fill the dough, roll it out into a large rectangle and spread the butter all across the dough followed by the cheese.
- Roll: Starting from the long end, tightly roll up the dough into a log. Try to keep it even as you roll so the spirals come out uniform when baked.
- Slice: For clean, round rolls (without squishing the layers), use a piece of thread or unflavored floss. Slide it under the log, cross the ends over the top, and pull. Alternatively, you can use a knife to cut. Repeat until you have 8 rolls, each about 2 inches wide.
- Bake: Place the rolls into a 9×13 pan. Cover and let them proof for 30 minutes. Then, bake for 20-25 minutes until golden.
Watch how we made them:
Recipe Tips
Room-temperature ingredients: Make sure your butter, milk, and egg are at room temperature so they easily mix into the dough.
Proofing: After you cut the rolls, allow them to proof until slightly puffy but not over-proofed, otherwise they may collapse in the oven. About 30 minutes is usually perfect.
Make ahead: You can assemble the rolls the night before, cover them tightly, and let them proof in the fridge overnight. Bake them fresh in the morning. The rolls can also be frozen for up to a month. When ready to bake, let them rise at room temperature (about 1 1/2-2 hours).
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Cheese Garlic Bread Rolls
These soft, fluffy garlic bread rolls are stuffed with melty cheese and brushed with garlic butter.
Ingredients
Dough
- 3/4 cup whole milk
- 4 tbsp unsalted butter
- 2 tsp active dry yeast*
- 2 tsp granulated sugar divided
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg room temp.
- 1 tsp vinegar
Filling
- 1/2 cup unsalted butter softened
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 cup queso fresco
- 1/4 cup feta cheese
- 1/4 cup shredded mozzarella
- 1/4 cup shredded cheddar
Garlic Butter
- 1/2 cup unsalted butter melted
- 1 garlic clove
- 1 tsp dried parsley
Instructions
To make the dough
- Microwave the milk and butter for 30 seconds until the milk is warm and the butter is melted. Then, add the yeast and 1 tsp sugar. Stir once to combine then let sit for 5 minutes until foamy.
- In a bowl of a stand mixer fitted with the dough hook, add the flour, 1/4 cup sugar, baking powder, salt, parsley, oregano, garlic powder, and onion powder. Add in the yeast mixture along with the egg and vinegar. (You can also use a wooden spoon to mix until combined)
- Mix on medium speed until the dough comes together and forms a ball. Gradually increase to high speed and knead for 10 more minutes. The dough should be smooth and pulls away from the sides of the bowl. (You can also use your hands to knead the dough for 10 minutes)
- Transfer to a lightly oiled bowl, cover, and let rise for 1 to 1 1/2 hours until doubled in size.
Make the Filling
- In a bowl, mix together the softened butter, salt, garlic powder, and parsley until combined. In a separate bowl, combine the cheeses.
Roll out, proof, and bake
- Once the dough has risen, generously dust a surface with flour. Using a rolling pin, roll out the dough into a 12×16 inch rectangle, about 1/4 inch thick. Spread the butter into an even layer and sprinkle the cheese mixture on top. Starting from the long end, tightly roll up the dough into a log.
- Use a piece of thread or unflavored floss. Slide it under the log, cross the ends over the top, and pull. Alternatively, you can use a knife to cut. Repeat until you have 8 rolls, each about 2 inches wide.
- Place the rolls into a 9×13 pan and let proof for 30 minutes. Meanwhile, preheat the oven to 350℉.
- Once the cinnamon rolls are proofed, bake at 350℉ for 20-25 minutes. Combine the ingredients for the garlic butter and brush over the rolls while still warm.
Notes
If using instant yeast, skip the step of adding it in liquid and add it directly to your flour mixture.
Tried this recipe?Let us know how it was!
