The inspiration behind these rolls was simple: I wanted to take soft, fluffy homemade bread and turn it into something extra special with garlic butter, melted mozzarella, and fresh parsley. The result is a warm, cheesy, buttery roll with crispy golden edges and a soft, fluffy center.

Perfect straight out of the oven!

Recipe

Garlic Butter Mozzarella Cheese Rolls

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These Cheesy Garlic Rolls are soft, fluffy, and filled with buttery garlic flavor, melted mozzarella, and fresh parsley. Baked until golden with crispy edges and a warm, cheesy center, they’re the perfect homemade side for pasta, soups, or your favorite family meal.

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Scale

Ingredients

Dough

1 1/2 cups warm milk
1 1/2 tablespoons yeast
3 1/2 cups bread flour or all-purpose flour
1/2 tablespoon salt
1/4 cup butter softened

Garlic Butter & Filling

3/4 cup butter room temperature
6 –7 cloves garlic crushed
1/4 cup fresh parsley chopped
1 cup shredded mozzarella cheese

For Topping

1/4 cup heavy whipping cream

Instructions

Add the warm milk and yeast to a large bowl or the bowl of a stand mixer. Mix and let sit for 10 minutes.
Add the flour, salt, and softened butter. Knead for 7–8 minutes by hand or with a stand mixer until the dough is smooth and soft.
Cover the dough and place it in a warm spot. Let rise for 1–1 1/2 hours, or until doubled in size.
Meanwhile, prepare the garlic butter by combining the room-temperature butter, crushed garlic, and chopped parsley. Mix well and set aside.
Once the dough has risen, generously flour your work surface. Place the dough on top, lightly flour it, and roll into a large rectangle.
Spread the garlic butter evenly over the dough, then sprinkle with the shredded mozzarella.
Starting from one long side, tightly roll the dough into a log. Cut into 1 1/2–2-inch pieces and arrange in a greased 9×13-inch baking dish.
Cover and let the rolls rise for at least 30 minutes.
Preheat the oven to 425°F.
Brush the tops of the risen rolls generously with heavy whipping cream.
Bake for 18–25 minutes, or until golden brown.
Let cool for a few minutes before serving warm.

Connie’s notes

Use warm, not hot, milk. Milk that’s too hot can kill the yeast. It should feel comfortably warm to the touch.
Don’t rush the first rise. Let the dough fully double in size for the softest, fluffiest rolls.
Knead until smooth. The dough should be soft and slightly tacky, but not overly sticky.
Use room-temperature butter. This makes the garlic butter easy to spread without tearing the dough.
Don’t skimp on the garlic butter. Spread it all the way to the edges so every roll is packed with flavor.
Roll the dough tightly. A tight roll helps create those beautiful cheesy spirals.
Give the rolls a second rise. Those extra 30 minutes help make them light and fluffy.
Brush with heavy cream before baking. This helps give the rolls a soft, beautifully golden top.
Watch them toward the end of baking. Every oven is different, so take them out once the tops are golden brown.
Serve them warm. For even more garlic flavor, brush the freshly baked rolls with a little melted garlic butter before serving.

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