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Top-down view of baked cheesy roasted garlic rolls in a baking dish.

Cheesy Roasted Garlic Rolls

Qashang
Soft, pull-apart garlic rolls filled with a creamy roasted garlic herb butter, mozzarella, and Parmesan, baked into savory, swirl-shaped rolls.
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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 rolls
Calories 339 kcal

Equipment

Ingredients
 
 

Dough

  • 2 cups bread flour see note
  • 1 teaspoon instant yeast
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 10 tablespoon warm milk use gradually
  • 2 tablespoon unsalted butter melted

Roasted Garlic

  • 2-3 whole garlic cloves unpeeled
  • ½ teaspoon olive oil

Garlic Herb Filling

  • 4 tablespoon unsalted butter softened
  • 1 tablespoon cream cheese
  • 2-3 roasted garlic cloves from the roasted garlic above
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 tablespoon dried parsley or 1 teaspoon dried
  • 1 tablespoon chives or 2 teaspoon scallion greens
  • ¼ teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • ¼ cup grated Parmesan
  • ½ cup shredded mozzarella

Instructions
 

Make the Dough

  • In a bowl, add flour, warm milk, instant yeast, sugar, melted butter, and salt.
  • Knead for 5–6 minutes by hand, or 5 minutes in a stand mixer on low to medium speed, until smooth and elastic. The dough should feel smooth, slightly tacky, and pull cleanly from the bowl.
  • Cover and let rise in a warm place for about 60 minutes, or until doubled.

Roast the Garlic

  • Place unpeeled garlic cloves in a small oven-safe ramekin.
  • Drizzle with oil and cover loosely with foil so the garlic steams.
  • Bake at 180°C 350°F ( 180°C) for 15–20 minutes until soft and golden. (Air fryer: 175°C for 12–15 minutes.)
  • Cool slightly, then squeeze the garlic from the skins.

Prepare the Herb Butter

  • Mash roasted garlic with butter, cream cheese, finely chopped herbs, salt, and chili flakes until smooth.
  • Reserve 1 tablespoon of this mixture for brushing after baking.

Roll & Shape

  • Roll dough into a 10 × 12-inch (25 × 30 cm) rectangle.
  • Spread the garlic butter evenly over the dough.
  • Sprinkle Parmesan evenly over the buttered dough, followed by mozzarella.
  • Roll from the short side to form a snug 10 inch (25 cm) log, not too tight.
  • Slice into 6 equal rolls using unflavored dental floss or a sharp knife.
  • Arrange cut-side up in a greased 1 quart (1-liter) baking dish.
  • Cover and rest for 30 minutes until puffy. Meanwhile, preheat the oven at 350°F (180°C ).

Bake

  • Bake for for 22–25 minutes, until lightly golden on top and soft in the center.
  • If browning too quickly, loosely tent with foil for the last 5 minutes.

Finish

  • Melt the reserved garlic butter and brush over the warm rolls. Serve immediately.

Video

Notes

  • Flour: Bread flour gives a chewier structure due to its higher gluten content. In Germany, Type 550 works well. All-purpose flour can be used, but the rolls will be less chewy.
  • Milk: Start with the lower amount and add more only if needed. The dough should be soft, not sticky.
  • Fresh Herbs: I highly recommend using at least one fresh herb, as it makes a noticeable difference in flavor.
  • Cheese: Avoid overfilling to keep clean swirls.
  • Make-ahead: Rolls can be shaped, covered, and refrigerated overnight. Bring to room temperature before baking.
  • Storage: Best enjoyed fresh. Leftovers can be reheated gently but will be softer the next day.

Nutrition

Calories: 339kcalCarbohydrates: 35gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 47mgSodium: 641mgPotassium: 143mgFiber: 2gSugar: 3gVitamin A: 616IUVitamin C: 2mgCalcium: 137mgIron: 1mg
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