Cheesy Garlic Rolls Recipe

Ingredients

• 454 g (1 lb)bread dough
• 57 g (1/4 cup)butter, softened
• 5 ml (1 tsp)minced garlic
• 113 g (1 cup), dividedshredded mozzarella
• 25 g (1/4 cup), dividedgrated Parmesan
• 5 ml (1 tsp)chopped parsley

Instructions

1. 1

   Make garlic butter

   Stir the softened butter and minced garlic together in a small bowl until evenly combined.

2. 2

   Roll out dough

   On a lightly floured surface, roll the bread dough into a rectangle about 30 × 25 cm (12 × 10 in).

3. 3

   Add butter and cheese

   Spread the garlic butter over the dough, then scatter half of the mozzarella and half of the Parmesan across it.

4. 4

   Shape the rolls

   Starting at a long edge, roll the dough tightly into a log and pinch the seam closed. Cut it into 9 to 12 even rolls.

5. 5

   Arrange and top

   Set the rolls cut side up in a greased baking pan, leaving room between them to rise. Sprinkle the remaining mozzarella and Parmesan over the tops.

6. 6

   Proof the dough

   Cover the pan with a clean kitchen towel and leave the rolls in a warm place for 30 to 45 minutes, until puffy and nearly doubled in size.

7. 7

   Bake until golden

   Heat the oven to 190°C (375°F). Bake the rolls for 20 to 25 minutes, until golden on top and the cheese is bubbling.

8. 8

   Garnish and serve

   Take the rolls out of the oven, scatter over the chopped parsley and serve warm.

What are cheesy garlic rolls?

These American-style rolls turn bread dough into a pull-apart bake filled and topped with garlic butter and cheese. The dough is rolled into a log and sliced, so each piece has a spiral of filling.

This version keeps the flavour familiar and savoury: mozzarella melts through the rolls, Parmesan adds a sharper note, and parsley gives the finished bake a fresh touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 226 calories, 10g protein, 27g carbs, 10g fat.

Most of the carbohydrate comes from the bread dough, while butter and cheese provide much of the fat; the mozzarella, Parmesan and dough contribute protein. Pair a roll with vegetables and a protein-rich dish for a more balanced plate.

The dough and filling

Bread dough: Roll it into a rectangle so the butter and cheese can be spread in an even layer. A lightly floured surface helps prevent sticking while you shape it.

Garlic butter: Mix the softened butter thoroughly with the minced garlic before spreading it. Soft butter is easier to distribute without tearing the dough.

Cheeses: The mozzarella is divided between the inside and the tops, while Parmesan adds flavour in both layers. Keeping some for the surface gives the rolls a visibly cheesy finish.

Rolling and slicing

Tight log: Roll from a long edge to create a compact spiral, then pinch the seam so it stays closed. Aim for an even thickness along the length for more consistent slices.

Even pieces: The method allows 9 to 12 rolls. Cutting 9 gives larger pieces; smaller slices make more portions, though the recipe's stated serving count is 9.

Proofing for soft rolls

Warm place: Cover the pan with a clean towel and leave it for 30 to 45 minutes. The rolls are ready when they look puffy and have nearly doubled in size.

Room to rise: Leave space between the cut rolls when arranging them. They expand during proofing and baking, and the gaps help them cook through.

How to tell they are done

Colour: Bake at 190°C (375°F) for 20 to 25 minutes, checking for golden tops as the main visual cue.

Cheese: The topping should be bubbling when the rolls are ready. If the tops are still pale and the cheese has not bubbled, continue baking and check again shortly.

Serving ideas

These rolls work alongside soup, pasta or a simple salad, or can be served on their own as a snack or party appetiser. Serve them warm so the cheese is still soft.

For a larger meal, pair a roll with a protein-rich main and vegetables. The parsley garnish adds freshness, but the rolls are also easy to serve straight from the pan.

Recipe notes & tips

• Use softened butter so it spreads over the dough without pulling at the surface.
• Pinch the seam closed after rolling to help keep the filling in place.
• Cut the log into even pieces so the rolls bake at a similar rate.
• Leave room between the rolls in the pan for proofing and baking.
• Check for both golden tops and bubbling cheese before taking the pan out.
• Scatter the parsley over the rolls just before serving for a fresh finish.

Variations

• Extra garlic: Add more minced garlic to the butter for a stronger garlic flavour.
• Herb finish: Use finely chopped chives instead of parsley for a different fresh garnish.
• Cheese blend: Replace some of the mozzarella with another good melting cheese.
• Chilli kick: Sprinkle chilli flakes over the filling before rolling for a little heat.
• Smaller rolls: Slice the log into 12 pieces for more, smaller portions.

Common mistakes to avoid

• Cold butter: It can tear the dough when spread; soften it before mixing with the garlic.
• Loose seam: The log may unravel; pinch the seam closed after rolling.
• Uneven slices: Pieces may bake at different rates; cut the log into even rolls.
• Crowded pan: Rolls can run into each other as they rise; leave space between them.
• Under-proofing: The rolls may be less puffy; wait until they have nearly doubled in size.
• Relying only on the timer: Check for golden tops and bubbling cheese as well as the 20 to 25 minute bake time.

How to store

Store cooled rolls in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through and the cheese softens again.

Frequently asked questions