Save These cheesy garlic pull-apart dinner rolls are always the first thing gone from the table at my house. With their fluffy dough tucked around gooey cheese and brushed in fragrant garlic butter, they are endlessly shareable and perfect for any gathering—holiday meals or casual Sundays alike.
I remember the first time I baked these for a family potluck and watched everyone dive in before anything else on the table. Ever since my friends have begged me for the recipe and it has become my foolproof crowd-pleaser.
Ingredients
- All-purpose flour: Provides the structure for the rolls using a quality unbleached flour will give you a tender crumb
- Active dry yeast: Helps the rolls rise for that irresistibly fluffy texture check expiration for best lift
- Granulated sugar: Feeds the yeast to boost proofing a small amount
- Salt: Highlights the cheesy flavor and balances the dough opt for fine sea salt for even distribution
- Warm milk: Activates the yeast adding richness whole milk gives superior softness
- Unsalted butter: Adds richness and flavor melted for ease use a good quality butter for best taste
- Large egg: Binds the dough and ensures a tender texture
- Shredded mozzarella cheese: Melty and mild for gooey pulls always shred cheese fresh for ultimate melt
- Shredded cheddar cheese: Punchy flavor and sharpness adds depth use a bold cheddar for tang
- Minced garlic: The star of the garlic butter keep it fresh and finely chopped for bold flavor
- Fresh parsley: Delivers color and brightness flat-leaf parsley works best here
- Measuring tips: Use a kitchen scale for most accurate flour measurement and avoid dense rolls
Instructions
- Prepare the Yeast Mixture:
- Pour the warm milk into a large mixing bowl and add the sugar and yeast. Let this stand for about five minutes until the surface is foamy and smells nutty. This step ensures your yeast is alive and will provide a good rise.
- Make the Dough:
- Whisk in the melted butter the egg and the salt into the foamy mixture until just combined. Gently begin to add the flour a bit at a time mixing between additions. Once all the flour is in knead by hand on a lightly floured surface for eight minutes until the dough is smooth no longer sticky and springs back when pressed.
- First Rise:
- Grease a medium bowl and place the kneaded dough inside flipping it so all sides are lightly coated. Cover with a clean kitchen towel and place somewhere warm. Let it rise for one hour or until the dough has doubled in size a gentle finger poke will leave a small indentation.
- Shape and Fill the Rolls:
- When the dough has doubled punch it down to release air. Turn it onto a surface and divide into twelve equal pieces using a bench scraper or sharp knife. Take one piece and flatten it with your hands into a circle. Place a full tablespoon of shredded mozzarella and cheddar in the center then gather the edges up and pinch closed securely. Repeat for each piece making sure no cheese leaks out.
- Arrange in Baking Dish and Second Rise:
- Arrange each filled ball seam side down in a greased nine-inch round baking dish. Pack them snuggly for pull-apart effect. Cover again and let rise for twenty-five minutes until the rolls are puffy and almost touching.
- Make Garlic Butter:
- While the rolls rise combine melted butter minced garlic chopped parsley and salt in a small bowl. Stir to combine well for even flavor in every bite.
- Brush and Bake:
- Use a pastry brush to coat the tops of the unbaked rolls with half of the garlic butter. Place in a preheated oven at three hundred fifty degrees Fahrenheit and bake for twenty-two to twenty-five minutes until the tops are deep golden brown and the kitchen smells heavenly.
- Finish and Serve:
- As soon as the rolls come out of the oven brush generously with the remaining garlic butter. Serve while still warm so the cheese is at its gooey best.
Save The melty mozzarella tucked inside each roll is honestly my favorite part watching that cheese pull as the first roll gets plucked from the pan never fails to delight everyone at the table. When my oldest insisted on helping brush the garlic butter the memory became a new family tradition for us.
Storage Tips
These rolls keep best in an airtight container at room temperature for up to two days. To reheat pop them in a warm oven for five minutes to revive the softness. If you want to store longer refrigerate for up to four days and warm before serving to keep the cheese gooey.
Ingredient Substitutions
You can swap the mozzarella and cheddar for your personal favorites like Gruyère or Monterey Jack for a bit more flavor. For extra richness try using part cream cheese in the filling. Lactose-free cheeses work well if you need a lighter option and vegan butter substitutes beautifully in the garlic butter for dairy-free diets.
Serving Suggestions
Serve these rolls as a holiday appetizer or along any comfort meal especially pasta or soup for hearty pairing. Add a dish of marinara or pesto for dipping when entertaining. For brunch try filling with a little cooked bacon or sun-dried tomato for a crowd-pleasing spin.
A Bit of History
Pull-apart breads have Southern roots where buttery layered rolls were always at family meals. This American twist adds cheese and garlic for the ultimate bakehouse treat. I love how sharing food like this brings people together and turns casual dinners into special moments.
Seasonal Adaptations
Fresh herbs like basil in summer lend brightness to the butter. Try roasted garlic in the butter for a deeper earthy flavor in winter. Add caramelized onions to the cheese for fall gatherings.
Success Stories
My neighbor baked a double batch for Thanksgiving and said they were the most-asked-about side from the evening. A friend with picky eaters tried using extra cheddar and had her kids devouring them for lunch the next day. These rolls always win rave reviews at bake sales and are gone before anything else.
Freezer Meal Conversion
Bake and cool the rolls completely then freeze in a zip top bag for up to two months. Warm through in the oven straight from the freezer and brush again with garlic butter for fresh flavor. You can also freeze the shaped unbaked rolls and let them thaw and rise before baking on the day you plan to serve.
Save Serve these warm for the ultimate gooey cheese pull experience. The golden brown crust and fragrant garlic butter make these irresistible.
Recipe FAQ
- → How can I make the rolls extra fluffy?
Proper kneading and ensuring the dough rises in a warm environment help achieve a light, airy texture.
- → Can different cheeses be used for filling?
Yes, try Gruyère, Monterey Jack, or your favorites for unique flavor variations.
- → How do I know when the rolls are fully baked?
The tops should be golden brown, and tapping the rolls produces a hollow sound. Baking pans may vary, so check near the minimum time.
- → Are these rolls suitable for a vegetarian diet?
They are vegetarian, but always verify cheese labels for rennet if strict vegetarian is required.
- → Can the dough be prepared ahead of time?
Yes, the dough can be refrigerated overnight after the first rise. Bring to room temperature before shaping and baking.
- → What can I serve with these rolls?
They go great with pasta dishes, soups, or as a party snack with marinara for dipping.