Pin These cheesy garlic pull-apart dinner rolls are the ultimate showstopper—pillowy-soft bread with gooey cheese centers and a fragrant garlic-parsley butter finish. Whether served alongside hearty stews or as an irresistible party snack, they always disappear fast and fill the kitchen with mouthwatering aromas.
I still remember the first time I baked these for a holiday meal—everyone ended up reaching for thirds. Now they are a must-have at family gatherings.
Ingredients
- All-purpose flour: The backbone of light and fluffy rolls Look for unbleached flour for best texture
- Active dry yeast: This gives the rolls their rise Make sure it is fresh and active bubbles are a must
- Granulated sugar: Just a touch to feed the yeast and promote browning Choose fine or superfine sugar for easy dissolving
- Salt: This sharpens flavor in both the dough and the butter Use kosher or sea salt for a clean taste
- Warm milk: Brings tenderness and rich flavor Whole milk gives the best result
- Warm water: Helps blend and hydrate the dough It should feel slightly warm to the touch not hot
- Unsalted butter: Adds richness to both the dough and finishing glaze Prefer European-style butter for more flavor
- Large egg: Contributes to softness and structure Pick fresh eggs with bright yolks for the best dough color
- Shredded mozzarella cheese: Delivers signature melt and stretch Choose low-moisture block mozzarella for maximum gooeyness and less sogginess
- Shredded cheddar cheese: For a little bite and color sharp varieties bring a tangy contrast
- Minced garlic: Fragrant and punchy Use firm fresh cloves for the brightest flavor
- Fresh parsley: A sprinkle of vivid color and herbal lift Flat-leaf parsley is more flavorful than curly
- Parmesan cheese: Optional for a nutty hit Dust the tops before baking for extra golden crunch
Instructions
- Proof the Yeast:
- Mix warm milk warm water sugar and yeast in a large bowl Stir briefly and let sit for 5 to 10 minutes until foamy on top This ensures the yeast is alive and will give you lofty rolls
- Mix Wet Ingredients:
- Add melted butter egg and salt to the foamy yeast mixture Whisk until well combined for a smoothie-like base
- Form and Knead the Dough:
- Gradually add flour one cup at a time Stir until a shaggy dough forms Transfer to a lightly floured surface and knead vigorously for 8 to 10 minutes until the dough is smooth elastic and slightly tacky If you have a stand mixer knead with a dough hook for 5 to 6 minutes
- First Rise:
- Place the dough in a greased bowl Turn once to coat Cover with a clean towel and let rise in a warm draft-free spot for about 1 hour until doubled in size The dough should feel pillowy when poked
- Prepare Cheese Filling:
- In a medium bowl toss shredded mozzarella and cheddar together Break up any clumps for even cheese distribution
- Shape and Fill the Rolls:
- Punch down the risen dough then divide into 12 even pieces Flatten each piece into a circle Place 1 to 2 tablespoons of the cheese blend in the center Pinch edges tightly to seal so no cheese escapes Shape each into a neat ball
- Arrange and Final Rise:
- Arrange dough balls seam side down in a greased 9 by 13 inch baking dish Cover loosely and let rise for 20 to 30 minutes until puffy and almost doubled
- Prepare Garlic Butter:
- Mix melted butter minced garlic parsley and salt in a small bowl Stir well for even flavor
- Brush and Bake:
- Brush half the garlic butter generously over the tops of the unbaked rolls Place in preheated 350 F oven Bake for 20 to 25 minutes until golden brown and the cheese inside is melty
- Finish and Serve:
- Remove rolls from the oven Brush immediately with the remaining garlic butter while still hot Serve warm and watch the cheese stretch with every pull
Pin The cheesiness inside these rolls is what truly won my family over I have fond memories of sneaking a hot roll from the pan while it was still bubbling with cheese Everyone thinks they are bakery-fancy even though they are made at home
Storage Tips
Allow the rolls to cool completely before storing to prevent sogginess Wrap extra rolls tightly in foil or store in an airtight container at room temperature for up to two days For longer storage refrigerate for up to a week and reheat briefly in the oven to restore fluff
Ingredient Substitutions
Feel free to swap the mozzarella for Monterey Jack Gruyère or even Pepper Jack for a spicy twist Lactose-free butter and cheese work well for those with sensitivities If you run out of parsley chives or basil add a super fresh finish
Serving Suggestions
Serve these rolls at brunch with eggs and fresh fruit set them out for a tailgate crowd with a pot of chili or pair them with your favorite soup for comforting dinners They also make terrific game-day sliders just slice and stuff with meatballs or roasted veggies
Cultural and Historical Context
Pull-apart breads have long been a party staple in American home kitchens and these rolls combine the comfort of classic dinner rolls with the irresistible flavors of Italian-American garlic bread It is a modern twist on traditions of sharing good bread with a table
Seasonal Adaptations
For a festive touch try mixing in fresh rosemary or thyme in winter In spring top with fresh chives or microgreens for color During summer stuff with roasted peppers or sun-dried tomatoes
Success Stories
One year I brought a double batch to our neighborhood potluck and there were none left before dinner was served Neighbors now ask me to bring them to every gathering The recipe is always a crowd favorite
Freezer Meal Conversion
Prepare the rolls right to the point of the final rise Arrange in a dish and freeze covered tightly with wrap and foil Let thaw overnight in the fridge Then proof for 30 to 40 minutes at room temperature Brush with garlic butter and bake as usual
Pin I learned to be generous when glazing the rolls letting plenty of garlic butter flow down the sides makes every bite special
Recipe Q&A
- → Can I use different cheeses for the filling?
Yes, you can substitute or mix in cheeses like Gruyère or Monterey Jack for a different taste and texture.
- → Why does the dough need to rise twice?
Allowing two rises creates a lighter, fluffier texture and helps develop better flavor in the rolls.
- → How do I store leftovers?
Keep leftover rolls in an airtight container at room temperature or refrigerate. Reheat in the oven for best texture.
- → Can these be made ahead of time?
You can prepare and shape the rolls ahead, then refrigerate before the final rise. Bake fresh when needed.
- → How can I add extra flavor?
Sprinkle grated Parmesan on top before baking, or add fresh herbs like thyme for a flavorful twist.