Buttery Cheese Garlic Rolls: Soft Cheesy Pull Apart Bread Recipe

Buttery cheese Garlic Rolls

Buttery cheese garlic rolls are the kind of bake that earns a permanent spot in the rotation. Soft, pillowy dough wraps around roasted garlic butter and a generous layer of cheese, and the batch pulls apart into six golden rolls.

According to the original recipe, these rolls get made about every couple of weeks at home, and the recipe was updated on 23 February 2026 after some readers struggled with the dough.

this …

The method is patient rather than complicated. You roast garlic slowly, build an enriched yeast dough, proof it twice, then bake at 355 F (180 C).

Prep takes about 20 minutes and the oven work runs about 2 hours 25 minutes once the garlic roasting is counted in.

Below you will find the shopping list, the garlic butter method, the tips that matter most, and how to store what you do not eat. If you enjoy this style of pull apart bread, the Garlic Herb Cheese Pull Apart Bread follows a similar rhythm.

Add to your shopping list!

Almost everything here is a pantry staple, and the rest is one quick trip to the store. Here is what each ingredient is doing in the recipe, so you know what matters and what can be swapped.

• Warm milk. The milk has to be warm, not hot, because warmth is what activates the active dry yeast.
• Active dry yeast. Use yeast that is fresh and not expired. Old yeast is the most common reason a dough never rises.
• Honey. Honey feeds the yeast. Granulated sugar is a fine substitute if that is what you keep on hand.
• All purpose flour and bread flour. The dough uses a blend of both, which keeps the crumb tender while giving it enough structure to hold the filling.
• Butter. Soft unsalted butter goes in during the last 10 minutes of kneading, and it helps the dough grow and hold its shape.
• Eggs. Room temperature eggs blend into the dough more evenly. Take them out of the refrigerator at least one hour before you start.
• Salt. Salt is not just seasoning. It keeps the flavor balanced and the dough from tasting flat.
• Granulated sugar. A spoonful supports the rise and helps the crust color and flavor.
• Fresh garlic. The recipe uses a generous amount, and you can reduce it to taste. Extra virgin olive oil is what cooks the garlic.
• Parmesan and mozzarella. Parmesan brings saltiness and more flavor than mozzarella, while mozzarella melts beautifully. Either can be swapped for another cheese you like.
• Parsley. Fresh is preferred. Dried parsley will not give you the same lift.

Here are the amounts, grouped exactly the way the recipe card lists them.

How to make the garlic butter

The garlic butter is where these rolls get their character, and the current method is easier than the older one. Instead of roasting whole heads and losing some garlic in the skins, you peel 3 garlic heads and set the cloves in a ramekin.

Drizzle over 4 tbsp extra virgin olive oil, add a pinch of salt, and cover the dish with aluminum foil so the garlic does not burn before it softens.

Bake at 302 F (150 C) for about 1 hour 45 minutes. The cloves should come out golden and very soft. While that happens, take 3 1/2 tbsp (50 g) unsalted butter out of the refrigerator and leave it at room temperature for at least one hour so it mashes smoothly.

Once the garlic is cool enough to handle, mash it with the soft butter, 3 tbsp chopped fresh parsley, and a pinch of salt until you have a spreadable paste. A spoonful of the leftover garlic oil stirred in adds even more flavor, and it is a good way to use what is already in the dish.

Best tips for cheese garlic rolls

A few details separate a good batch from a great one.

• Knead first, add the butter later. Knead on low speed for 15 minutes, then add the soft butter and knead for 10 more minutes. Adding butter late lets the dough build strength first, which gives a soft, tender crumb and a dough that rises properly.
• Proof somewhere warm. Do not proof the dough in a cold kitchen. A dough proofer set to 80 F (27 C) keeps the temperature steady.
• Give proofing the full time. Proof for 1 hour 30 minutes, then another 30 minutes after shaping. Rushing this step is what makes rolls turn out hard.
• Use fresh parsley. It makes a big difference in flavor.
• Swap the cheese if you like. Any cheese you enjoy will work in the filling.

Grab the right tools.

Nothing here is specialty equipment. A stand mixer makes the kneading easier, but the same dough can be kneaded by hand, so the list stays short.

• A stand mixer bowl or a mixing bowl. This is where the sponge comes together and where the dough is kneaded until it feels soft.
• A ramekin or any small baking dish. It holds the peeled garlic while it roasts.
• Aluminum foil. Cover the garlic with it so the cloves do not burn before they turn soft and golden.
• A rolling pin. You need it to roll the proofed dough into a rectangle.
• A large knife. Useful for cutting the filled dough into strips.
• A fork or a masher. Either one crushes the roasted garlic easily.
• An offset spatula or a spoon. This spreads the garlic butter over the dough without tearing it.
• Measuring cups. Worth having out before you start.
• A dough proofer, optional. Not necessary at all, but genuinely convenient if you work with dough often. A Brod & Taylor Proofer is one example.

Recipe elaborations and order

The order of this recipe is built around one slow step: the garlic. Because it roasts for about 1 hour 45 minutes, start it first, then move on to the dough. That way the two timelines meet at the right moment.

1. Start roasting the garlic.
2. Prepare the dough.
3. Grate the mozzarella and parmesan and chop the parsley.
4. Make the garlic butter.
5. Assemble the rolls and bake.

Preparing the dough and the fillings while the garlic cooks means no idle waiting, and the cheese is grated and the parsley chopped by the time the dough has finished its first proof.

How to prepare the dough

Everything starts with a sponge. In a mixing bowl, stir together 1/2 cup (120 ml) warm milk, 2 1/2 tsp (8 g) active dry yeast, and 1 tbsp honey. Leave the mixture in a warm spot for 10 to 15 minutes, until you see a layer of foam on top.

If nothing happens, the yeast is not working. The usual causes are temperature, meaning milk that was too hot or too cold, or yeast that is old and no longer fresh. There is no way to bring it back, so start over from zero with a different packet of yeast.

Once the sponge is foamy, add 2 eggs, slightly over 1 3/4 cups (230 g) all purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Hold back the 2 1/2 tbsp (35 g) soft butter.

Knead with the dough hook on medium low speed for 15 minutes, then add the butter and knead for 10 more minutes. The dough should feel very soft and slightly sticky, which is exactly right.

Let it proof for 1 hour 30 minutes to 2 hours at 80.6 F (27 C).

How to cut cheese garlic rolls

Once the dough is rolled out, spread with garlic butter, and covered with mozzarella and parmesan, you have a choice about how to cut it. All three methods work, so pick the one that feels most comfortable.

• Cut into strips and roll each one. This is the preferred method because you handle each roll individually. Cut the dough into 6 strips and roll each strip up on its own. It gives you the most control over the final shape and removes the worry of accidentally squashing or flattening the rolls.
• Roll into a log and slice. Roll the filled dough tightly into a log and cut it with a knife. It is fast and efficient, though the shape can get squashed too much.
• Use kitchen twine or unscented dental floss. After the dough is rolled into a log, slide a long piece of twine or floss underneath the spot where you want the cut. Bring the two ends together, cross them, and pull. The pressure slices cleanly through dough and filling.

Whichever route you choose, set the rolls in a parchment lined pan and proof them for 30 more minutes. Then preheat the oven to 355 F (180 C), brush each roll with the beaten egg, and bake for 25 to 30 minutes until golden.

Different fillings to try

The filling is the easiest place to make these rolls your own. Different cheeses all work, and blue cheese is one that some people have tried and enjoyed. The general advice is simple: choose the cheese you like best unless you are cooking for someone with a specific request.

Caramelized onions are another filling worth trying, sweet against the salty parmesan. A birria version is mentioned as coming soon, with no method or ingredients shared yet. If you want a softer roll to serve next to these, the Milk Bread Dinner Rolls are a gentle, buttery companion.

How to enjoy the day after

Homemade enriched dough rolls are at their best on the first day, while the crumb is still soft and pillowy. By the next day they dry out a little, but that is easy to work around.

Reheating is the trick. A short warm up brings back most of that fresh, tender texture, so it is worth reheating the rolls every time before you eat them rather than serving them cold.

• In the refrigerator: rolls keep well and are good to enjoy within 4 days.
• In the freezer: freeze the leftovers in a bag or container made for freezer storage, and label it with the name and the date.
• Reheating from frozen: the microwave works straight from frozen. This method behaves nicely for rolls, breads, donuts, and other doughy bakes.

For reference, one roll comes in at about 470 kcal, with 43 g carbohydrates, 18 g protein, 25 g fat, 12 g saturated fat, 2 g fiber, 6 g sugar, 720 mg sodium, and 105 mg cholesterol.

ARCHER’S FOOD

This adaptation follows the original buttery cheese garlic rolls recipe from Archer’s Food, keeping the ingredient amounts and the method as written.

FAQs

Buttery cheese Garlic Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Buttery cheese Garlic Rolls Buttery cheese garlic rolls are the kind of bake that earns a permanent spot in the rotation. Soft, pillowy dough wraps around roasted garlic butter and a generous layer of cheese, and the batch pulls apart into six golden rolls.

• Total Time: 285 min
• Yield: 6 Garlic rolls 1x

Ingredients

Scale 1x2x3x

GARLIC ROASTED
3 garlic heads garlic heads, peeled
4 tbsp extra virgin olive oil
salt

DOUGH RECIPE
2 eggs
½ cup (120 ml) warm milk
2 1/2 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 1/2 tsp salt
1 tbsp granulated sugar
2 ½ tbsp (35 g) soft unsalted butter

ROLLS FILLING
1 tbsp fresh parsley, chopped
2 cups, after shredded (200 g) mozzarella cheese, shredded
½ cup, freshly grated (45 g) parmesan cheese, freshly grated

GARLIC BUTTER
3 ½ tbsp (50 g) soft unsalted butter
3 tbsp parsley
salt
roasted garlic

EGGWASH
1 egg, beaten

Cook Mode Prevent your screen from going dark

Instructions

1-Start by roasting the garlic: Start by roasting the garlic. Peel 3 garlic heads and place them in a ramekin, drizzle 4 tbsp of extra virgin olive oil, and just a pinch of salt. Cover in aluminum foil and bake at 302 F (150 C) for about 1 hour and 45 minutes.
2-Prepare the dough: Prepare the dough. Grab a mixing bowl or a stand mixer bowl and combine ½ cup (120 ml) warm milk, 2 ½ tsp (8 g) active dry yeast and 1 tsp honey. Stir and let this mixture sit in a warm environment for 10-15 minutes, or until you see a foam layer on top.
3-To this mixture add 2 eggs, slightly: To this mixture add 2 eggs, slightly over 1 ¾ cups (230 g) all-purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Use a stand mixer with the dough hook attachment and knead the dough on medium- low speed for 15 minutes. After 15 minutes, add 2 ½ tbsp (35 g) soft, unsalted butter. Knead for 10 extra minutes. The dough should be very soft and slightly sticky.
4-Let the dough proof for 1 hour: Let the dough proof for 1 hour and 30 minutes to 2 hours, at a temperature of 80.6 F (27 C).
5-While the dough proofs, chop parsley to: While the dough proofs, chop parsley to have about 4 tbsp, and grate mozzarella to have 2 cups (200 g) and to have ½ cup (45 g) of parmesan cheese.
6-Prepare the garlic butter, in a bowl: Prepare the garlic butter, in a bowl or plate, mash 3 ½ tbsp (50 g) soft unsalted butter, 3 tbsp fresh and chopped parsley, a pinch of salt, and the previously roasted garlic
7-Roll out the dough, spread the prepared: Roll out the dough, spread the prepared garlic butter, add the 2 cups (200 g) of mozzarella cheese and ½ cup (45 g) parmesan cheese.
8-Cut the dough into 6 strips and: Cut the dough into 6 strips and roll each one individually. Place them in a prepared pan with parchment paper. proof again for 30 more minutes.
9-Preheat the oven to 355F (180 °C),: Preheat the oven to 355F (180 °C), beat one egg to prepare the egg wash, and brush each one of the rolls with the egg. Bake for 25-30 minutes.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 20 min
• Cook Time: 145 min
• Method: bake

Nutrition

• Serving Size: 1 roll
• Calories: 470 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 105 mg