Garlic Butter Mozzarella Dinner Rolls

So, we’ve all tried and loved these dinner rolls, but now imagine their center filled with gooey, melted mozzarella cheese — giving them a delicious and even more spectacular twist! If these rolls are usually soft, golden, and irresistibly buttery with garlic flavor, these Garlic Butter Mozzarella Dinner Rolls will totally steal your heart. When you tear them open and see that melted cheese stretch… it’s pure magic for your senses! Plus, they’re super easy to make, smell amazing, and have that cozy, homemade charm everyone will fall in love with — so let’s make them!

Servings:6 rolls

Prep Time: 20 minutes

Cook Time:20 minutes

Total Time:1 hour 40 minutes (includes resting time)

Ingredients

3 cups (390 g) all-purpose flour
2 ¼ teaspoons (7 g) active dry yeast
1 cup (240 ml) warm milk
2 tablespoons (25 g) sugar
1 large egg
4 tablespoons (55 g) unsalted butter, melted
1 teaspoon (5 g) salt
12 small cubes of mozzarella cheese (about ¾ in / 2 cm each)

For the garlic butter

3 tablespoons (40 g) melted butter
2 garlic cloves, finely minced
1 tablespoon (4 g) chopped fresh parsley
Pinch of salt (optional)

Equipment

1 large mixing bowl
1 whisk or wooden spoon
1 baking sheet
Parchment paper or silicone mat
Pastry brush

See 5 variations of the recipe at the end.

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Did you know?

The “pull-apart” look you see in photos isn’t just for aesthetics — when the rolls bake close together, the sides stay soft and trap steam inside, creating that ultra-tender texture. And that stretchy melted cheese moment? It’s officially called a “cheese pull” — the ultimate money shot for your food pics!

Instructions

Let’s get started! In a large bowl, pour in the warm milk (not hot, that’s important) and add the sugar along with the yeast. Stir lightly and let it sit for about 8 to 10 minutes until you see a foamy layer on top — that means the yeast is alive and kicking. If there are no bubbles, toss it out and start over with fresh yeast.
Now add the egg, the melted butter (make sure it’s room temp, not hot), and the salt. Mix everything together with a wooden spoon or spatula until fully combined. You’ll start smelling that buttery aroma — that’s the base of your soft, pillowy rolls coming to life.
Gradually add the flour, one cup at a time, mixing gently until the dough starts to come together. Once it’s too thick to mix with the spoon, move it to a clean, lightly floured surface and start kneading by hand for about 8 to 10 minutes. Stretch and fold the dough until it feels smooth, elastic, and just a bit tacky. If it’s too sticky, sprinkle in a little more flour, one tablespoon at a time.
Shape the dough into a ball and place it in a lightly greased bowl (butter or oil works great) so it doesn’t stick. Turn it once so the whole surface is coated. Cover it with a clean towel or plastic wrap and let it rest in a warm spot for about 1 hour, or until it doubles in size — the top of the stove (turned off) is a great place for this. You’ll see it puff up beautifully!

Transfer the risen dough to a clean surface and gently press it with your fist to release any air bubbles. Divide it into 12 equal portions (use a kitchen scale if you want them perfect). Flatten each piece slightly into a small disc, place a cube of mozzarella in the center, and pinch the edges to seal it well. Roll it gently between your hands until it forms a smooth ball with the seam down.
Arrange the balls on a parchment-lined or greased baking sheet, leaving a little space between them (about 1 in / 2.5 cm). Cover again with a clean towel and let them rest another 20 minutes — you’ll notice they puff up even more and feel super soft to the touch.
Preheat your oven to 350 °F (180 °C). Once hot, bake the rolls on the middle rack for 18 to 20 minutes, or until they’re golden and fluffy. You can carefully rotate the pan halfway through for even browning. They should sound a little hollow when tapped on the bottom.
While the rolls are baking, make the garlic butter. It’s super easy: melt the butter in a small pan or in the microwave, add the minced garlic, parsley, and a pinch of salt. If you want a deeper flavor, sauté the garlic for a few seconds in the melted butter just until fragrant — don’t let it brown or burn.
Once the rolls come out of the oven, brush them immediately with the garlic butter using your pastry brush. Do this while they’re still hot so they soak up all that flavor and shine beautifully.
And that’s it! Let them rest for about 5 minutes so the cheese settles a bit and they’re not too hot to touch. Then serve them warm. When you tear one open and see that stretchy, melty mozzarella… oh, you’re in for a treat everyone will love!

Ingredient substitutions (in case you’re missing something)

Flour: You can use bread flour if you want more structure, but all-purpose works just fine. Just avoid 100% whole wheat flour — it’ll make the rolls dense and kind of heavy.
Milk: If you’re out, swap it for 2% milk or diluted evaporated milk (½ evaporated milk + ½ water). For a dairy-free version, go with unsweetened almond or oat milk.
Sugar: You can replace it with honey or maple syrup — just use 1½ tablespoons instead of 2 so the rolls don’t brown too quickly.
Yeast: If you don’t have instant, use fresh yeast instead — about 2.5× the weight — and dissolve it in warm (not hot!) milk.
Butter: No butter? No problem. Use light olive oil or vegetable oil in the same amount.
Mozzarella: If you’re missing it, swap for gouda, provolone, fontina, or string cheese (cut into ¾ in / 2 cm cubes).
Garlic: If you don’t have fresh garlic, use garlic powder (½ teaspoon per clove).
Parsley: You can substitute with chives, basil, or dried oregano (½ teaspoon).

Preparation tips

Temperature: For best results, bring cold ingredients to room temp — warm milk, melted (not hot) butter — to keep your dough light and happy.
Kneading: Always knead until you can do the “windowpane test” — the dough stretches thin without tearing. That’s your ticket to soft, fluffy rolls.
Even portions: Weigh each dough ball (about 60–65 g) so they bake evenly and look nice and uniform.
Sealing: Don’t skip this — pinch the dough tightly around the cheese to seal it well and always place the seam side down on the baking sheet.
Brushing: Brush the garlic butter on right after they come out of the oven — that’s when they soak up all the flavor and shine beautifully.

Common mistakes (what NOT to do)

Don’t overheat the milk: Anything over 110 °F (43 °C) will kill the yeast and your dough won’t rise.
Don’t dump all the flour at once: Add gradually until the dough is soft and smooth — not sticky, not dry.
Don’t overstuff with cheese: Big cubes can tear the dough and cause the cheese to leak out, ruining the shape (and the drama!).
Don’t overbake: 18–20 minutes at 350 °F (180 °C) is enough — any longer and they’ll dry out.
Don’t brush garlic butter before baking: The garlic will burn and turn bitter — wait until after they’re baked.
Don’t skip the final rest: Those 20 extra minutes before baking make all the difference in the texture — trust me on this one.

Frequently asked questions (FAQ)

Can I make the dough ahead of time? Absolutely. Shape the rolls with cheese, cover, and refrigerate for up to 24 hours. Let them sit out 45–60 minutes before baking.
Can I use self-rising flour? Nope. It already has salt and baking powder, which messes with the dough texture.
Can I use an air fryer? Yes! Set it to 320–330 °F (160–165 °C) and bake for 10–12 minutes until golden.
How do I know when they’re done? Tap the bottom — they should sound hollow and register around 190–195 °F (88–90 °C) inside. They’ll also look golden and puffy.
Can I freeze them? Yep. Freeze the filled dough balls for up to 2 months. Thaw in the fridge and let them rise before baking.
What if the cheese leaks out? Just seal better next time and place the seam down. You can even patch small tears with a bit of dough.
Can I make them without egg? Sure thing. Skip the egg and add 1–2 tablespoons of extra milk. They’ll be slightly less rich but still tasty.
How can I get them more golden? Brush with a mix of beaten egg and 1 tablespoon of milk right before baking.
Can I use roasted garlic or confit? Oh yes — it’s delicious. Just chop it up, mix it into the butter, and cut down the salt.
How do I reheat without drying them out? Wrap them in foil and warm at 300 °F (150 °C) for 8–10 minutes. Remove the foil for a couple of minutes at the end to get the texture back.

Storing & Reheating

Storage: Keep them at room temperature in an airtight container for 1–2 days, or refrigerate for up to 4 days.
Freezing: Once baked, let them cool, wrap individually, and freeze for up to 2 months.
Reheating in oven: Warm them at 300 °F (150 °C) for 8–10 minutes. Brush with a bit of garlic butter when they come out.
Reheating in microwave: About 10–15 seconds per roll wrapped in a paper towel should do the trick.

Serving suggestions

A crunchy Caesar salad with a splash of lemon goes perfectly with these rolls.
Think of a creamy roasted tomato soup — perfect for dipping your rolls and soaking up that garlic butter flavor.
Oven-roasted chicken with herbs and veggies — a cozy, comforting classic that pairs beautifully with these rolls.
Enjoy them with a raspberry lemonade or a cranberry spritzer for something refreshing.
And for dessert, go with fudgy brownies or a scoop of vanilla ice cream topped with salted caramel — the perfect sweet ending.

Suggestions for kids and teens

Give them a warm marinara dip so they can “dip and stretch” that gooey cheese from the rolls.
Try adding mini pepperoni bits inside the dough — kind of like a homemade pizza roll, and they’ll love it.
Serve with carrot sticks and a side of homemade ranch dressing.
Pair them with baked chicken nuggets — a fun and kid-approved main dish.
A strawberry and banana smoothie makes the perfect creamy and natural drink they’ll totally enjoy.

Recipe variations

Jalapeño–Cheddar: If you’re into spicy, toss in some diced jalapeños and swap part of the mozzarella for cheddar — it’s got that creamy, zesty kick you’ll love.
Pesto–Mozzarella: I love pesto! Just spread about ½ teaspoon in the center of each dough ball before sealing, and you’ll get a fresh, Mediterranean twist that smells amazing.
Parmesan–Extra Garlic: Mix 2 tablespoons of grated parmesan into the finishing butter for a richer garlic-and-cheese flavor. Oh man… it’s insanely good!
Everything Bagel: Sprinkle some “everything bagel” mix (dried garlic, onion, sesame, and poppy seeds) on top before baking for a crunchy, savory finish.
Truffle–Butter: For a fancy touch, brush the baked rolls with garlic butter and a few drops of truffle oil — the aroma is out of this world.

Nutritional information (per serving)

Calories: 210 kcal
Protein: 7 g
Healthy fats: 9 g
Carbohydrates: 25 g
Natural sugars: 3 g
Fiber: 1 g
Sodium: 210 mg

Tastes of La Paz.