🧄 Buttery Cheese Garlic Rolls – My Irresistible Homemade Version

Freshly baked buttery garlic cheese rolls made from scratch — soft, fluffy, and filled with garlic butter, herbs, and melted cheese. Perfect to serve warm with soups or pasta.

There’s something magical about the smell of freshly baked bread filled with garlic, butter, and melted cheese. These Buttery Cheese Garlic Rolls are soft, fluffy, and full of flavor — the kind of comfort food that brings everyone running to the kitchen.

I first discovered this recipe on Archer’s Food, and after trying it, I knew it was a keeper. However, I’ve made a few tweaks along the way to make the dough even softer and richer — because you know me, I love a perfect, pillowy texture that practically melts in your mouth.

🥣 My Notes Before You Start

The original recipe’s milk amount wasn’t quite enough to bring the dough together properly, so you’ll want to add just a bit more milk until it forms a smooth, soft ball that’s slightly tacky but not sticky.

Also, make sure your proofing environment is warm enough — around 29°C (84°F) works beautifully. This helps the dough rise evenly and gives that airy texture we all love in homemade rolls.

⏱️ Key Timing & Baking Details

Here’s how long each stage takes — perfect if you like to plan ahead:

• First proof: 1 hour 30 minutes, or until the dough doubles in size.

• Second proof: 30 minutes, or until the rolls look puffy and ready to bake.

• Proofing temperature: 29°C (84°F).

• Oven temperature: 175°C (347°F).

• Baking time: 25 minutes (start checking after 20 minutes to avoid overbaking).

• Yield: 6 large garlic cheese rolls.

🧈 Ingredients You’ll Need

For the Dough

• 2 ½ cups (315 g) all-purpose flour

• 1 tsp instant yeast

• 1 tsp sugar

• 1 tsp salt

• 3 tbsp unsalted butter, softened

• ¾ cup (180 ml) warm milk – add a little more if the dough feels dry (I used about 200 ml total)

• 1 egg

For the Garlic Butter Filling:

• 4 tbsp softened butter

• 3 cloves garlic, minced (or more if you love garlic!)

• 1 cup (100 g) shredded mozzarella cheese

• ¼ cup (30 g) grated parmesan cheese

• 2 tbsp finely chopped parsley or chives

• Pinch of salt and pepper

For Brushing (after baking):

• 1 tbsp melted butter

• A handful of chopped fresh parsley

My personal tips:

• Use slightly more milk than listed — add it gradually until the dough feels right.

• I recommend mixing mozzarella with a bit of feta or farmer cheese for a tangy touch.

• Add fresh chopped parsley right before baking for color and aroma.

👩‍🍳 Step-by-Step Overview

1. Make the dough. Combine all ingredients and knead until smooth and elastic. Adjust the milk amount if it feels too dry.

2. First proof. Cover and let the dough rest in a warm spot for 1.5 hours, or until doubled in size.

3. Shape the rolls. Roll the dough out, spread the garlic butter and cheese mixture, then roll it up tightly like a cinnamon roll.

4. Second proof. Place in a parchment-lined baking pan and let rise again for about 30 minutes, until puffy.

5. Bake. Bake at 175°C (347°F) for 25 minutes. Check around the 20-minute mark — they should be golden brown on top.

6. Finish with herbs. Brush with a bit of melted butter and sprinkle chopped parsley or chives for that bakery-style finish.

🌿 My Favorite Way to Serve Them

These rolls are perfect alongside soups, pasta, or a cozy salad — but honestly, they’re incredible on their own. Serve them warm, with a little butter on the side, and you’ll see why they disappear so fast in my house.

If you have leftovers (which is rare!), they reheat beautifully in the oven or air fryer for a few minutes.

🌿 Tips & Variations

• If you like a stronger flavor, add a bit of feta cheese to the filling for a salty, tangy note.

• You can use whole wheat flour for half of the flour amount for a more rustic version.

• These rolls freeze beautifully — reheat in the oven for 5–7 minutes before serving.

• Pair them with soups, pasta dishes, or a big salad for an easy, satisfying meal.

📸 Behind the Scenes

I filmed the full process for TikTok — from mixing the dough to pulling apart the golden, cheesy rolls. You can check it out …https://www.tiktok.com/@marakanita/video/7567824978255564050?is_from_webapp=1&sender_device=pc&web_id=7562221430276965904

❤️ Why You’ll Love This Recipe

• Simple ingredients, no fancy equipment.

• The dough is soft, buttery, and reliable every time.

• Perfect balance of garlic, cheese, and herbs.

• Ideal for cozy dinners, potlucks, or family weekends.

  
  
  
  

❤️ Save This Recipe

If you love homemade bread and easy comfort food, save this post to your Pinterest board or share it with a friend who loves baking!

💬 Final Note

If you try this recipe, tag me on Instagram @artisanistshop — I’d love to see your version!And if you want more cozy, from-scratch recipes like this one, don’t forget to subscribe to my newsletter on ArtisanistShop.com 💛

❓ Frequently Asked Questions about Garlic Cheese Rolls

1. Can I make these rolls ahead of time?Yes! You can prepare the dough, shape the rolls, and store them in the fridge overnight. The next day, let them rest at room temperature for about 45 minutes before baking.

2. Can I freeze garlic cheese rolls?Absolutely. Once baked and cooled, freeze them in an airtight container for up to 2 months. Reheat in the oven at 160°C (320°F) for 7–10 minutes to bring back that fresh-baked texture.

3. What’s the best cheese to use?Mozzarella gives that stretchy, melty texture, but adding a little parmesan or feta creates extra flavor. For a mild twist, try shredded cheddar.

4. Why didn’t my dough rise?Your yeast might be inactive, or the environment was too cold. Always use warm (not hot) milk — about 38–40°C — and proof in a warm place, around 29°C (84°F).

5. Can I use whole wheat flour?Yes, but for the softest texture, replace only half of the white flour with whole wheat. Add a little extra milk to keep the dough moist.

🧈 Pro Tip

For the fluffiest rolls, don’t rush the proofing — time and warmth are key. Let the dough rise fully before baking; it makes all the difference.

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