Step aside, boring dinner rolls, these Cheesy Garlic Rolls are taking over, and they are out of this world delicious! Easier to make than you might think, these rolls are perfect alongside soup, but also excellent for holidays.
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These are amazing and easy!
Few things smell as incredible as my cheesy garlic rolls coming out of the oven!
Made with a similar dough to my New York pizza and garlic knots, these rolls are the perfect blend of chewy dough, garlic, Pecorino Romano, and mozzarella cheese. They’re easy to make and even easier to eat!
I love to serve these for holidays like Christmas and Easter, but they are also one of the best things to serve alongside soups, such as Italian lentil soup and minestrone.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flour. Bread flour is best for this recipe. You could use all-purpose flour too, though it will have less chew.
- Yeast. I recommend using instant yeast because it can be added directly to the dry ingredients and doesn’t require proofing in a warm liquid. If you do use active dry yeast, add it to the warm water first, then check for bubbles to make sure its alive. Once it bubbles, then add it to the dry ingredients and form your dough.
- Cheese. I’m using a combo of grated Pecorino Romano cheese and shredded block mozzarella.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl combine the flour, sugar, salt, and instant yeast. Add the water and olive oil and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes.
- Knead until a smooth ball is formed and if the dough is too sticky, add 1/4 cup of flour and knead again. Place the dough in an oiled bowl, cover with plastric wrap and let the dough sit in a warm spot for 30 minutes.
- Heat a saucepot to medium and add the oil and butter, then add the garlic and cook until golden. Add the red pepper flakes and parsley and set aside.
- Move the dough to a floured surface and punch it down, then roll it out to a 13×17-inch rectangle.
- Spread 2/3’s of the garlic butter mixture onto the dough and sprinkle with the grated Pecorino.
- Sprinkle with the grated mozzarella and use your hands to lightly press the cheese into the dough so it sticks.
- Tightly roll the dough into a 17-inch-long cylinder.
- With a sharp knife, remove 1/2-inch off each end, then cut the cylinder into 9 or 12 equal-sized pieces.
- Grease or line a 9×13-inch baking dish and place the rolls equally spaced into the dish. If making 12 rolls, you’ll likely need an extra small baking dish to accommodate. Cover with plastic wrap, place in a warm area, and let the rolls rise for 90-120 minutes or until the rolls double in size. Note: If you want to bake the next day, place the rolls in the fridge right after adding them to the baking dish. They will slowly rise in the fridge overnight.
- Preheat the oven to 425°F and set the rack to the middle level. Once the rolls have doubled, place them in the oven and bake for 18-23 minutes or until the internal temp reaches 195°F when checked with an instant-read thermometer.
- If the rolls brown too quickly, lightly cover with foil for the remaining baking time. When the cheesy garlic rolls finish baking, heat the remaining garlic butter and pour it on top. Serve right away and enjoy!
Top tips
- Use a stand mixer. Though I prefer to hand knead my dough for small batch dough recipes such as this one, using a stand mixer will make it easier. If you plan to use one, fit it with a dough hook and knead on medium speed for 5 minutes.
- Proofing the dough. Warm spots are easier to come by in the summer, so in the winter months I love to use a baking heat pad that’s set to 78-80°F. You can also boil a cup of water in the microwave, turn it off leaving the cup inside, and adding the baking dish with the door closed.
- Make ahead. Much like my cinnamon rolls, I love to make these cheesy garlic rolls ahead of time, especially for holidays! To do this, I place the formed rolls in the fridge immediately after placing them in the baking dish. They will slowly double in size overnight and be ready to pop in the oven the next day.
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Easy Cheesy Garlic Rolls
My cheesy garlic rolls combine the easiest dough rolled with a garlicky two-cheese filling and are the perfect thing to serve with soup, salad, or holiday dinners!
Ingredients
For the dough
- 4 cups bread flour plus more as needed
- 2 1/4 teaspoons instant yeast or 1 standard pack of instant yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups water 110°F
- 1 1/2 tablespoons olive oil
For the garlic butter
- 1/4 cup olive oil
- 1 stick unsalted butter room temperature
- 10 cloves garlic minced
- 1 teaspoon hot red pepper flakes
- 3 tablespoons minced flat-leaf Italian parsley
For the filling
- 1 pound shredded mozzarella cheese
- 1/3 cup grated Pecorino Romano cheese
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Instructions
For the garlic butter
- Heat a saucepot to medium with the oil and butter. Add the garlic and cook until golden. Mix in the red pepper flakes and parsley and set aside.
For the dough
- In a large bowl combine the flour, sugar, salt, and instant yeast.
- Add the water to a heat proof measuring cup and microwave for 45 seconds or until the temp reaches 110°F. Pour the water into the dry ingredients along with the olive oil and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes or until a smooth ball forms. If the dough is too sticky, add a 1/4 cup of flour and knead again. Place the dough into an oiled bowl and cover with plastic wrap. Let the dough sit in a warm spot for 30 minutes.
- Move the dough to a floured surface and punch it down. Roll it out to a 13×17-inch rectangle.
- Spread 2/3's of the garlic butter mixture onto the dough and sprinkle with the grated pecorino and the mozzarella. With your hands or a spatula, lightly press the cheese into the dough so that it sticks for rolling. Tightly roll the dough into a 17-inch long cylinder. With a sharp knife, cut 1/2-inch off each end then cut the cylinder into 9 or 12 equal sized pieces.
- Grease or line with parchment paper a 9×13-inch baking dish. Place the rolls equally spaced into the dish. You will need an extra small round baking dish if choosing to make 12 rolls. Cover with plastic wrap, place in a warm area, and let rise for 90-120 minutes or until the rolls double in size. Note: If you want to bake the next day, place in the fridge right after adding the rolls to the baking dish. They will slowly rise in the fridge overnight.
- Preheat oven to 425°F and set the rack to the middle level. Bake the rolls for 18-23 minutes or until the internal temp of the rolls reach 195°F when checked with an instant read thermometer. If the rolls brown too quickly, lightly cover with foil for remaining baking time. When the rolls finish baking, heat up the remaining garlic butter and pour over the top. Serve right away. Enjoy!
Notes
- Flour. All-purpose flour can be substituted.
- Yeast. I always recommend working with instant yeast (SAF brand is what I use) because you don’t need to proof it in a warm liquid and it can be mixed with dry ingredients and salt right away. This is the yeast that most bakeries and pizzerias use for its consistency and long shelf life especially when stored in the freezer. If using active yeast, add it to the warm water first, and check for bubbles to make sure it’s alive. Once it bubbles mix it in with the dry ingredients and form your dough.
- Stand Mixer. For a stand mixer, knead for 5 minutes on medium speed.
- Cold kitchen proofing. My favorite baking tool to use during the winter months is a baking heat pad set to 78-80°F. Other warm spots that will work are sunny windows or placing it into an oven with the light turned on. Alternatively, you can boil a cup of water in the microwave, turn off the microwave leaving the cup inside, and immediately add the baking dish and close the door. No matter which way you choose, make sure to check for when the rolls double in size. They will rise faster with a warming method than just leaving them on the kitchen counter.
- Cutting the rolls. Use a thin sharp knife or unflavored dental floss to make cutting easier.
- Number of rolls. For larger rolls, cut into 9 pieces or for smaller rolls cut into 12 equal sized pieces.
- Overnight and bake next day. If you want to make ahead simply cut the rolls and add them to the baking dish. Cover and place in the fridge overnight or up to 2 days. Remove from the fridge, preheat your oven, and bake. They will taste better too, since the cold fermentation process will create more flavor.
- Leftovers. Store in an airtight container in the fridge for up to 5 days. The rolls can be reheated in the oven for 7-8 minutes at 350°F.
Nutrition
Calories: 436kcal | Carbohydrates: 43.8g | Protein: 14.1g | Fat: 22.9g | Saturated Fat: 11.1g | Cholesterol: 52mg | Sodium: 584mg | Fiber: 1.3g | Sugar: 8.9g | Calcium: 223mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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For the cheesy garlic rolls can we use store brought pizza dough? If not, any other dough we can use? Love in a dry climate and my doughs don’t proof well. Or as well as I like.
Yes, you can use storebought dough.