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If you love garlic bread and cheesy dinner rolls, you’re going to love these cheesy garlic rolls! They’re soft, fluffy, buttery, and loaded with cheddar, mozzarella, and plenty of fresh garlic.
If you love dinner rolls, check out these onion rolls and Parker house rolls with honey butter!
I made these last year for Christmas and they were such a hit that I knew I had to make them again. They’re the perfect holiday dinner roll, but honestly, I’d serve these with just about anything. They’re especially good with pasta, soup, steak, or a big Sunday dinner.
The best part is all those cheesy layers! Instead of simply adding cheese on top, I roll these up like cinnamon rolls so you get garlic butter and melted cheese throughout every roll.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- All-purpose flour – I used 3 1/2 cups plus 2 tablespoons. Try not to add too much additional flour or the rolls can turn out dense.
- Instant yeast – You’ll need one standard packet, which is 2 1/4 teaspoons.
- Milk – Make sure it’s warm but not hot. If the milk is too hot, it can damage the yeast.
- Butter – I use salted butter in both the dough and garlic filling.
- Garlic – Two tablespoons may sound like a lot, but these are garlic rolls! Fresh garlic gives them the best flavor.
- Cheddar cheese – Adds tons of cheesy flavor.
- Mozzarella cheese – Gives the rolls that gooey, stretchy cheese pull.
Top Tips
- Don’t overbake them! This is probably my biggest tip. Once they’re golden and cooked through, take them out of the oven. Leaving them in too long will dry them out, and we want soft and fluffy rolls.
- Don’t add too much flour. The dough should be soft and slightly tacky. Adding a bunch of extra flour may make it easier to handle, but it can also make the finished rolls heavier and drier.
- Keep the garlic over low heat. You’re just trying to soften it and infuse the butter with garlic flavor. If the garlic gets too brown, it can taste bitter.
- Try to cut 12 evenly sized strips. This will help the rolls bake evenly and also makes the finished dish look much prettier.
- Serve them warm. They’re delicious at room temperature too, but nothing beats these when the cheese is still warm and gooey.
FAQ’s
Can I use active dry yeast instead of instant yeast?
Yes. You can use the same amount of active dry yeast, but I recommend dissolving it in the warm milk with the sugar first and letting it sit for about 5-10 minutes before making the dough.
Why did my rolls turn out dry?
The most likely reason is that they were overbaked or too much flour was added to the dough. Bake them just until they’re golden brown and cooked through. The dough should also remain soft and slightly tacky rather than dry and stiff.
What other cheeses can I use?
You can definitely switch up the cheese! If you want to make these a little bougier, use Gouda or Gruyère. Both would be incredible with the garlic butter. You can also add some freshly grated Parmesan for extra flavor.
Can I freeze cheesy garlic rolls?
Yes. Once baked and completely cooled, place the rolls in an airtight freezer-safe container or bag and freeze. Thaw them in the refrigerator and reheat before serving.
Storage & Reheating
Keep leftover cheesy garlic rolls in an airtight container in the refrigerator for up to 3-4 days.
To reheat them, pop an individual roll in the microwave for a few seconds until it’s warm and the cheese softens again. Just be careful not to overheat it or the bread can become tough.
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Cheesy Garlic Rolls
Equipment
- 9×13 baking dish
Ingredients
For the Dough
- 3 1/2 cups plus 2 tablespoons all-purpose flour
- 1 packet, 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 3/4 cup warm milk
- 1 tablespoon granulated sugar
- 8 tablespoons salted butter, softened
- 3 large eggs, at room temperature
For the Garlic Cheese Filling
- 4 tablespoons salted butter
- 2 tablespoons fresh garlic, minced
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups mozzarella cheese, shredded
For the Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Add the flour, instant yeast, salt, warm milk, sugar, softened butter, and eggs to a large bowl or the bowl of a stand mixer.
- Mix until a dough forms, then knead until the dough is soft and smooth. The dough should be soft and slightly tacky.
- Place the dough in a lightly greased bowl, cover, and allow it to rise in a warm place for 2 hours.
- While the dough rises, melt the 4 tablespoons of salted butter in a small skillet over low heat. Add the minced garlic and cook for about 30-60 seconds, stirring frequently, just until fragrant. Do not allow the garlic to brown. Remove from the heat and set aside.
- Once the dough has risen, transfer it to a lightly floured work surface and roll it out into a large rectangle.
- Spread the garlic butter mixture evenly over the dough. Sprinkle the cheddar and mozzarella evenly over the top.
- Cut the dough lengthwise into 12 even strips. Roll each strip up tightly, similar to a cinnamon roll.
- Line a greased baking dish with parchment paper and arrange the 12 rolls in the prepared dish.
- Cover the rolls and allow them to rise for 30 minutes.
- Preheat the oven to 350°F.
- Whisk the egg yolk with 1 tablespoon of water. Brush the egg wash evenly over the tops of the rolls.
- Bake for 25 minutes at 350°F, or until the rolls are golden brown and cooked through. Once they come out of the oven, brush them with softened butter, if desired.
- Allow the rolls to cool for a few minutes before serving. Serve warm while the cheese is still melty.
Notes
- For the best melt and texture, avoid pre-shredded cheese and shred the cheddar and mozzarella yourself. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly.
- If you don’t like biting into little pieces of fresh garlic, use granulated garlic instead. You’ll still get plenty of garlic flavor without the garlic chunks.
- Don’t overbake the rolls or they’ll turn out dry. Bake just until they’re golden brown and cooked through.
- Avoid adding extra flour unless absolutely necessary. The dough should be soft and slightly tacky, which helps keep the rolls soft and fluffy.
- Try to cut the dough into 12 evenly sized strips so the rolls bake evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
