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cheese stuffed garlic rolls featured
Avatar photoJohnson Maya

Cheese Stuffed Garlic Rolls: Easy, Gooey, & Irresistible

Soft, buttery dinner rolls filled with melted mozzarella and Parmesan, then brushed with garlic herb butter. Ready in under an hour and guaranteed to disappear fast—perfect for holidays, game day, or cozy dinners.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE DOUGH:
  • 4 cups (500g) all-purpose flour, sifted
  • 1 cup (240ml) warm whole milk (110°F)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) sugar
  • 1 tsp fine sea salt
  • ⅓ cup (75g) unsalted butter, softened
  • 2 large eggs
  • FOR THE FILLING:
  • 3 cups (300g) shredded low-moisture mozzarella
  • ½ cup (50g) grated Parmesan cheese
  • 8 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • ½ cup (113g) unsalted butter, melted

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Flour-covered surface
  • Rolling Pin
  • 9x13-inch baking dish
  • Pastry brush

Method
 

  1. cheese stuffed garlic rolls recipeCard1
  2. In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5–7 minutes until foamy. Add butter, eggs, salt, and half the flour. Mix, then gradually add remaining flour until shaggy. Knead 6–8 minutes until smooth. Cover and let rise 1 hour.
  3. Combine minced garlic, ¼ cup melted butter, and parsley. Mix cheeses in a separate bowl.
  4. Roll dough into 16x12-inch rectangle. Brush with garlic butter, sprinkle cheese evenly, and roll tightly from long side.
  5. Slice into 1-inch rolls, place cut-side up in greased 9x13-inch pan. Brush edges with butter. Cover and let rise 30 minutes.
  6. Bake at 375°F for 22–25 minutes until golden and internal temperature reaches 190°F.
  7. Brush with remaining garlic butter and top with reserved cheese and parsley. Serve warm.

Nutrition

Calories: 320 | Carbohydrates: 43 | Protein: 12 | Fat: 10 | Fiber: 2 | Sugar: 5

Notes

STORAGE: Store in airtight container for up to 3 days or freeze for 2 months. Reheat in oven.
MAKE AHEAD: Assemble and refrigerate overnight. Bake next day, adding 2–3 minutes cooking time.
SUBSTITUTIONS: Use whole wheat pastry flour, oat milk, or reduced-fat cheese. Omit sugar for a less sweet profile.
PRO TIPS: Chill dough log before slicing. Use a serrated knife. Test internal temp at center. Don't skip second rise.
SERVING SUGGESTIONS: Serve with marinara, grilled proteins, or fresh salad. Great for movie nights or holiday spreads.
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