Description
These Best Cheese Garlic Rolls are soft, cheesy, and infused with rich roasted garlic flavor, perfect as a comforting appetizer or side. Made with a tender yeast dough loaded with mozzarella and parmesan cheeses, then brushed with garlicky butter and baked golden brown, these rolls are irresistible and ideal for sharing.
Ingredients
Roasted Garlic
- 3 garlic heads, peeled
- 4 tbsp extra virgin olive oil
- Pinch of salt
Dough
- 2 eggs
- ½ cup (120 ml) warm milk
- 2 ½ tsp (8 g) active dry yeast
- 1 tbsp honey
- Slightly over 1 ¾ cups (230 g) all-purpose flour
- 1/3 cup (50 g) bread flour
- 1 ½ tsp salt
- 1 tbsp granulated sugar
- 2 ½ tbsp (35 g) soft, unsalted butter
Filling & Topping
- 1 tbsp chopped fresh parsley (plus 3 tbsp for garlic butter)
- 2 cups shredded mozzarella cheese (200 g)
- ½ cup freshly grated parmesan cheese (45 g)
- 3 ½ tbsp (50 g) soft, unsalted butter (for garlic butter)
- Pinch of salt (for garlic butter)
- Previously roasted garlic (from above)
- 1 egg, beaten (for egg wash)
Instructions
- Roast the garlic: Preheat your oven to 302°F (150°C). Peel 3 garlic heads and place them in a ramekin. Drizzle with 4 tablespoons of extra virgin olive oil and sprinkle a pinch of salt. Cover the ramekin tightly with aluminum foil and bake for about 1 hour and 45 minutes until the garlic is soft and fragrant.
- Activate the yeast: In a mixing bowl or stand mixer bowl, combine ½ cup warm milk, 2 ½ teaspoons active dry yeast, and 1 tablespoon honey. Stir gently and let it sit in a warm spot for 10-15 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: Add 2 eggs, just over 1 ¾ cups all-purpose flour, 1/3 cup bread flour, 1 ½ teaspoons salt, and 1 tablespoon granulated sugar to the yeast mixture. Using the dough hook attachment, knead on medium-low speed for 15 minutes. Then add 2 ½ tablespoons soft unsalted butter and knead for another 10 minutes. The dough should be soft and slightly sticky when ready.
- First proof: Cover the dough and let it proof in a warm place (around 80.6°F / 27°C) for 1 hour and 30 minutes to 2 hours until it doubles in size.
- Prepare cheeses and parsley: While the dough proofs, chop about 4 tablespoons of fresh parsley. Grate 2 cups mozzarella cheese and ½ cup parmesan cheese.
- Make garlic butter: In a bowl, mash 3 ½ tablespoons soft unsalted butter with 3 tablespoons chopped fresh parsley, a pinch of salt, and the roasted garlic until well combined and spreadable.
- Assemble the rolls: Roll out the dough on a floured surface, then spread the prepared garlic butter evenly over it. Sprinkle the shredded mozzarella and grated parmesan cheese on top.
- Shape and second proof: Cut the dough into 6 strips. Roll each strip individually into a spiral. Place the rolls on a parchment-lined baking pan and cover them. Let them proof for another 30 minutes.
- Preheat oven and egg wash: Preheat the oven to 355°F (180°C). Beat one egg and brush it gently over each roll to create a shiny, golden crust when baked.
- Bake the rolls: Bake the cheese garlic rolls in the preheated oven for 25-30 minutes until golden brown and cooked through. Remove from the oven and let cool slightly before serving.
Notes
- Make sure your milk is warm but not hot to properly activate the yeast.
- Proofing the dough twice ensures soft, airy rolls with great rise.
- You can adjust garlic quantity to preference, but roasting mellows the flavor beautifully.
- Use bread flour for better dough structure and softness.
- If you don’t have a stand mixer, knead the dough by hand for about 20-25 minutes.
- Brush the rolls gently with egg wash to avoid dripping between rolls for a nice finish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
