Cheesy garlic rolls
These Cheesy garlic rolls are exactly what they sound like: soft, pull-apart rolls swirled with garlicky butter and lots of melty cheese. They’re cozy without being fussy. Think pizza-night energy, but friendlier to share and great alongside soup, salad, or just a big bowl of marinara for dipping. Below you’ll find a straightforward method, plus an option to use store‑bought dough when time’s tight.
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 packet (2 1/4 tsp) instant or active dry yeast
- 1 cup (240 ml) warm water (about 110°F/43°C)
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp fine salt
- 6 tbsp unsalted butter, melted
- 4–5 garlic cloves, very finely minced (or grated)
- 1 1/2 cups shredded low-moisture mozzarella
- 1/3 cup finely grated Parmesan (or Pecorino)
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1/2 tsp kosher salt, plus black pepper to taste
- Optional: pinch of red pepper flakes, for a little heat
- Optional finish: extra Parmesan and parsley for sprinkling
Instructions
- Make the dough (or skip if using store‑bought): In a large bowl, stir warm water with sugar and yeast. Let it sit until foamy, 5–10 minutes (instant yeast may foam faster; it’s fine if it’s subtle). Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a lightly floured surface for 6–8 minutes, until smooth and springy. Lightly oil the bowl, place the dough inside, cover, and let rise until doubled, about 60–75 minutes in a warm spot.
- Make the garlic butter: While the dough rises, melt the butter gently. Stir in minced garlic, parsley, 1/2 tsp salt, a few grinds of pepper, and red pepper flakes if using. Let it cool slightly so it thickens just a bit, it’ll brush on more evenly.
- Roll it out: Lightly flour your counter. Roll the dough into roughly a 12 x 16 inch (30 x 40 cm) rectangle. If the dough springs back, give it a two‑minute breather and try again.
- Fill and roll: Brush most of the garlic butter over the surface, leaving a 1/2‑inch border on the long edge farthest from you. Sprinkle evenly with mozzarella and Parmesan. Starting from the long edge closest to you, roll the dough into a snug log. Pinch the seam to seal and turn the seam‑side down.
- Slice: Trim the uneven ends if you like (chef’s snack). Use a sharp serrated knife or unflavored dental floss to cut the log into 12 rolls.
- Pan and proof: Grease a 9 x 13 inch pan or a large oven‑safe skillet. Arrange the rolls cut‑side up with a little space between. Brush the tops with a spoonful of the remaining garlic butter. Cover and let them puff for 20–30 minutes (if using store‑bought dough, 20 minutes is usually enough to relax and rise slightly).
- Bake: Heat the oven to 375°F (190°C). Bake 20–25 minutes, until the tops are golden and the cheese is bubbling. If the tops brown too fast, tent loosely with foil for the last few minutes.
- Finish and serve: Brush the hot rolls with the last of the garlic butter. Sprinkle extra Parmesan and parsley if you like. Let them sit 5 minutes, so the cheese settles, then pull apart and serve. Expect people to wander into the kitchen “just to check on things.”