Cheesy Garlic Bread Rolls filled with garlic butter, mozzarella, and parmesan, then baked until browned and brushed with a honey butter glaze. Perfect for holidays, family dinners, or serving warm with coffee the next day.

Prep Time:35minutes mins
Cook Time:30minutes mins
Servings:8 rolls

Ingredients

For dough:

• ▢3 1/2 cups all purpose flour
• ▢2 1/4 tsp active dry yeast
• ▢1 tbsp sugar
• ▢1 tsp salt
• ▢1 large egg room temperature
• ▢1 cup whole milk warmed (to 100–110°F)
• ▢6 tbsp unsalted butter softened, cut into little cubes

Garlic Butter:

• ▢1/3 cup unsalted butter
• ▢2 tbsp finely minced garlic
• ▢2 tbsp fresh parsley finely chopped
• ▢Salt to taste
• ▢Black pepper to taste

Cheese filling:

• ▢3 cups light mozzarella cheese shredded
• ▢1/2 cup parmesan cheese shredded

Egg Wash:

• ▢2 egg yolks
• ▢1 tbsp milk

Topping glaze:

• ▢2 tbsp honey
• ▢1 tbsp butter
• ▢Fresh parsley chopped

Instructions 

• In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let sit for 8–10 minutes until foamy.

If the yeast doesn’t foam, the milk may have been too hot or too cold.

• Add the egg, flour, and salt. Mix on low speed until a rough dough starts to form.
• Add the softened butter and continue kneading for 8–10 minutes until the dough becomes smooth and elastic.

The dough should feel soft and slightly tacky, not dry.

• Transfer the dough to a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• While the dough rises, mix together the butter, garlic, parsley, salt, and pepper for the garlic butter filling.
• Transfer the dough onto a lightly floured surface and roll into a 12 x 16-inch rectangle.
• Spread the garlic butter evenly over the dough, then top with mozzarella and parmesan cheese.

Keeping the filling in an even layer helps the rolls bake more evenly.

• Starting from the long side, tightly roll the dough into a log. Slice into 8 even pieces.

Use a sharp knife for cleaner swirls and less filling spill-out.

• Transfer the rolls into a parchment-lined 9 x 13-inch baking dish. Cover and let rise again for 30–40 minutes until fuller in size.
• Brush the rolls with egg wash and sprinkle extra mozzarella over the top.
• Bake at 350°F (180°C) for about 30 minutes until browned and melted on top.
• Mix the melted butter and honey together, then brush over the warm rolls. Finish with fresh parsley before serving.

Brushing the glaze on while the rolls are still warm helps it soak in better.

Notes

Store leftover garlic butter rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Warm them in the microwave for 15–20 seconds or in a 300°F (150°C) oven until the cheese softens again.

The rolls can also be frozen for up to 2 months. Let them cool completely before storing in a freezer-safe container or bag, then thaw fully before reheating for the best texture.

• Avoid adding too much extra flour while kneading. The dough should feel soft and slightly tacky for lighter, fluffier rolls.
• Roll the dough tightly to help keep the cheese layers in place while baking.
• Brush the honey butter glaze over the rolls while they’re still warm so it soaks into the tops properly.

These rolls go especially well with creamy pastas, soups, or big family-style dinners where you can pull them apart and soak up all the extra sauce.

If the tops start browning too quickly before the centers finish baking, loosely cover the pan with foil for the remaining bake time.

Nutrition

Calories: 625kcal | Carbohydrates: 58g | Protein: 23g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 730mg | Potassium: 229mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1222IU | Vitamin C: 2mg | Calcium: 500mg | Iron: 3mg