Buttery cheese Garlic Rolls, everyone will love them!
Recipe: https://recipestripper.com/recipes/3c21f75b-27bf-42cf-96cd-466fc6cb2749
Original source: https://archersfood.com/buttery-cheese-garlic-rolls/
Recipe image: https://archersfood.com/wp-content/uploads/2025/03/IMG_3638-225x225.jpeg

Buttery Cheese Garlic Rolls – These rolls are incredibly soft, fluffy, and loaded with melted, bubbly mozzarella cheese. So addictive, you won’t be able to stop at just one! Here, you’ll find the best melt-in-your-mouth garlic cheese rolls recipe that’s perfect for any occasion.
Yield: 6
Prep time: PT20M
Cook time: PT2H25M
Total time: PT4H45M

Ingredients
- 3 garlic heads, peeled
- 4 tbsp extra virgin olive oil
- Pinch of salt
- 2 eggs
- ½ cup (120 ml) warm milk
- 2 1/2 tsp(8 g) active dry yeast
- 1 tbsp honey
- Slightly over 1 ¾ cups (230 g) all-purpose flour
- 1/3 cup (50 g) bread flour
- 1 1/2 tsp salt
- 1 tbsp granulated sugar
- 2 ½ tbsp (35 g) soft, unsalted butter
- 1 tbsp chopped fresh parsley
- 2 cups, after shredded (200 g) mozzarella cheese
- ½ cup, freshly grated (45 g) parmesan cheese
- 3 ½ tbsp (50 g) soft, unsalted butter
- 3 tbsp parsley
- Pinch of salt
- Previously roasted garlic
- 1 egg, beaten

Instructions
1. Start by roasting the garlic. Peel 3 garlic heads and place them in a ramekin, drizzle 4 tbsp of extra virgin olive oil, and just a pinch of salt. Cover in aluminum foil and bake at 302 F (150 C) for about 1 hour and 45 minutes.
2. Prepare the dough. Grab a mixing bowl or a stand mixer bowl and combine ½ cup (120 ml) warm milk, 2 ½ tsp (8 g) active dry yeast and 1 tsp honey. Stir and let this mixture sit in a warm environment for 10-15 minutes, or until you see a foam layer on top.
3. To this mixture add 2 eggs, slightly over 1 ¾ cups (230 g) all-purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Use a stand mixer with the dough hook attachment and knead the dough on medium- low speed for 15 minutes. After 15 minutes, add 2 ½ tbsp (35 g) soft, unsalted butter. Knead for 10 extra minutes. The dough should be very soft and slightly sticky.
4. Let the dough proof for 1 hour and 30 minutes to 2 hours, at a temperature of 80.6 F (27 C).
5. While the dough proofs, chop parsley to have about 4 tbsp, and grate mozzarella to have 2 cups (200 g) and to have ½ cup (45 g) of parmesan cheese.
6. Prepare the garlic butter, in a bowl or plate, mash 3 ½ tbsp (50 g) soft unsalted butter, 3 tbsp fresh and chopped parsley, a pinch of salt, and the previously roasted garlic
7. Roll out the dough, spread the prepared garlic butter, add the 2 cups (200 g) of mozzarella cheese and ½ cup (45 g) parmesan cheese.
8. Cut the dough into 6 strips and roll each one individually. Place them in a prepared pan with parchment paper. proof again for 30 more minutes.
9. Preheat the oven to 355F (180 °C), beat one egg to prepare the egg wash, and brush each one of the rolls with the egg. Bake for 25-30 minutes.