Go Back
Cheese garlic rolls with roasted garlic butter, melted mozzarella, and parsley

Cheese Garlic Rolls with Roasted Garlic and Mozzarella

Cheese garlic rolls with roasted garlic and mozzarella are soft, cheesy rolls with rich roasted garlic flavor and a buttery finish. They are a comforting choice for gatherings or whenever you want a savory homemade bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Rise Time 2 hours
Total Time 4 hours 45 minutes
Servings: 6 rolls
Course: Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Roasted Garlic Butter
  • 1 whole garlic head, top trimmed
  • 30 grams olive oil
  • Salt, divided
  • 50 grams butter, softened
  • 1 tablespoon fresh parsley, chopped, plus more for finishing
Dough
  • 90 grams warm milk
  • 7 grams active dry yeast
  • 25 grams honey
  • 200 grams all-purpose flour
  • 50 grams bread flour
  • 20 grams milk powder, optional
  • 25 grams butter, softened, for the dough
  • 2 egg yolks
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
Filling and Assembly
  • 200 grams mozzarella cheese
  • 1 egg, beaten for egg wash

Method
 

Roasted Garlic
  1. Set the trimmed garlic head in a ramekin. Drizzle with olive oil, season with salt, cover with aluminum foil, and roast at 320°F / 160°C for 2 hours, until the garlic is very soft.
Garlic Butter
  1. Squeeze the roasted garlic cloves into the softened butter. Stir in the chopped parsley and 2 tablespoons of the garlic oil until combined into a garlic butter.
Dough
  1. Stir the warm milk, active dry yeast, and honey together in a bowl. Leave the mixture for about 10 minutes, until frothy.
  2. Add the all-purpose flour, bread flour, sugar, optional milk powder, softened dough butter, salt, egg yolks, and yeast mixture to a mixing bowl.
  3. Knead with a dough hook on medium speed for 15–20 minutes, until the dough is soft and smooth.
  4. Cover the dough and leave it in a warm place at about 85°F / 29°C for 1 hour 30 minutes, or until doubled in size.
Assembly
  1. Roll the dough to about 1/8 inch / 1/4 cm thick, then spread the prepared garlic butter evenly across it.
  2. Distribute the mozzarella over the garlic butter and tightly roll the dough into a log.
  3. Cut the filled log into 6 equal portions with a knife or dental floss.
Second Proof
  1. Place the rolls on a baking sheet, cover, and let them proof for about 30 minutes, until puffy.
Baking
  1. Preheat the oven to 350°F / 175°C. Brush the rolls with the beaten egg and bake for 20–25 minutes, checking after 20 minutes.
Finishing
  1. Brush the baked rolls with the remaining garlic butter and scatter chopped parsley over the top before serving.

Notes

The dough has two proofing periods: allow about 1 1/2 hours for the first rise and 30 minutes for the second.