|

Cheesy Garlic Butter Pull Apart Rolls Recipe

ByLucy
Jump to Recipe· 4.8 from 21 reviews

If you’re anything like me, you just can’t resist bread that’s warm, buttery, and loaded with cheese—all that pull-apart goodness just makes the whole kitchen smell heavenly. Well, that’s exactly why I’m so excited to share this Cheesy Garlic Butter Pull Apart Rolls Recipe with you! These rolls are soft and fluffy, bursting with mozzarella and parmesan cheese, all wrapped in garlicky, buttery love. Whether you’re pulling them apart for a family dinner or serving them for game day, this recipe is a total winner you’ll want to keep forever.

💚

Why This Recipe Works

  • Perfectly Soft Dough: The balance of milk, yeast, and butter creates a tender, elastic dough that rises beautifully every time.
  • Cheese Inside and Out: Using mozzarella inside the rolls and parmesan in the garlic butter gives it layers of cheesy goodness in every bite.
  • Garlic Butter Magic: The rich garlic butter not only flavors the rolls but also creates that irresistible golden crust on top.
  • Fun Pull-Apart Design: The method of shaping and tucking the mozzarella in between makes it a delight to pull the rolls apart after baking.
Cheesy Garlic Butter Pull Apart Rolls, cheesy garlic bread, pull apart bread recipe, cheesy bread rolls, garlic butter bread - In a black skillet, there are twelve golden-brown bread rolls arranged closely in a circle, each roll topped with melted and browned cheese, showing some uneven crispy textures. The dough looks soft with a light crust, and the cheese adds a slightly rough texture on top of each roll. Around the skillet, there is a wooden board with grated cheese and a green leafy herb in the upper right corner. On the white marbled surface, near the skillet handle, there is a bulb of garlic with some cloves separated. A blue and white striped cloth is placed near the bottom edge. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in the Cheesy Garlic Butter Pull Apart Rolls Recipe plays a special role—whether it’s helping the dough rise, adding flavor, or creating perfect texture. Plus, a few tips on picking the freshest ingredients will help your rolls shine.

Cheesy Garlic Butter Pull Apart Rolls, cheesy garlic bread, pull apart bread recipe, cheesy bread rolls, garlic butter bread - Flat lay of soft dough balls with a smooth texture, shredded mozzarella cheese piled in small heaps, melted golden salted butter glistening, minced fresh garlic cloves, grated Parmesan cheese in a small mound, granulated sugar crystals sparkling subtly, and a cup of warm whole milk in a glass, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Milk: Whole or 2% milk adds moisture and helps activate the yeast; warming it just right ensures the yeast wakes up without killing it.
  • Instant Dry Yeast: Choose a reliable brand and check the expiration date for a good rise every time.
  • Granulated Sugar: Feeds the yeast and adds a hint of sweetness that balances the savory garlic and cheese.
  • Salt: Essential for flavor and controlling yeast activity, so don’t skip it!
  • Salted Butter: Softened in the dough and melted for the garlic butter—choose good quality butter for the best taste.
  • Egg: Adds richness and helps with the structure of the dough.
  • All-Purpose Flour: The backbone of the dough; start with less and add as needed for the right texture.
  • Mozzarella Cheese: Use shredded mozzarella for gooey pockets inside each roll that you’ll love pulling apart.
  • Minced Garlic: Fresh garlic works best here for that bright, pungent flavor in the butter.
  • Parmesan Cheese: Grated parmesan mixed into the garlic butter adds a salty, nutty finish that rounds out the flavors perfectly.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this recipe depending on the occasion. You can easily swap cheeses or add herbs to make it your own, which is part of the fun! Trust me, you’ll enjoy experimenting to find your favorite combo.

  • Herb Infusion: Adding fresh chopped rosemary or thyme into the dough or garlic butter adds a fragrant twist I’ve personally found irresistible during fall dinners.
  • Cheese Variations: Try swapping mozzarella for provolone or adding some sharp cheddar for an extra punch of flavor—I once tried a combo of fontina and mozzarella, and it was a game-changer.
  • Garlic Substitute: If you’re short on fresh garlic, garlic powder works in a pinch, though fresh is definitely my go-to for the best aromatic punch.
  • Dairy-Free Option: Use vegan butter and dairy-free cheese alternatives to make this recipe inclusive for everyone at your table.

Step-by-Step: How I Make Cheesy Garlic Butter Pull Apart Rolls Recipe

Step 1: Wake Up the Yeast and Mix the Dough

Start by warming the milk gently—about 100℉ to 110℉ is perfect. I usually zap it in the microwave in 30-second bursts so I don’t overshoot. Toss the warm milk into your bowl with the yeast, sugar, salt, softened butter, and egg. Begin mixing, adding the flour slowly until the dough starts to come together. I like kneading with a stand mixer if I’m feeling fancy, but your hands work just as well. The goal is a soft, elastic dough that’s tacky but not sticky, so don’t be shy about sprinkling in a little more flour if it’s too wet.

Step 2: Let the Dough Rise Until Doubled

Once your dough ball is smooth and stretchy, grease a big bowl and pop your dough in. Cover it loosely with plastic wrap or a clean towel, and find a warm spot—my oven with just the light on is perfect. Give it about 90 minutes to double; it’s the magic that makes your rolls fluffy inside.

Step 3: Shape the Rolls and Add Cheese

After the rise, melt your butter and mix in the minced garlic and parmesan to make that dreamy garlic butter sauce. While it cools a bit, lightly grease your 9×13 pan or cast iron skillet. Divide the dough into 12 equal pieces, and roll each into a smooth ball — I shape mine in a circular motion on the counter for about 20 seconds, it really helps get that perfect round shape. Then, press your thumb into the center, add a pinch of mozzarella, and pinch the dough closed to trap the cheesy goodness inside.

Step 4: Dip, Arrange, and Let Them Rise Again

Now for the fun part: dip each roll into your garlic butter, making sure they’re well-coated, and place them in the pan. Don’t forget to tuck extra shredded mozzarella between the rolls—it’s what gives these their signature pull-apart texture. Drizzle any leftover garlic butter over the top, cover, and let these beauties rise again for about an hour until puffy and nearly doubled.

Step 5: Bake to Golden Perfection

Preheat your oven to 375°F (190°C). Bake the rolls for 18 to 20 minutes until they’re golden, with bubbling cheese peeking out. I like to watch them closely—when the tops get that rich amber color and your kitchen smells like heaven, they’re ready to come out. Serve warm right away or cool completely for storing.

💡

Tips from My Kitchen

  • Gentle Handling: Be tender when shaping your rolls; rough handling can deflate the dough and affect rise.
  • Right Temperature for Milk: I learned the hard way that too hot milk kills the yeast, so use a thermometer or the back-of-the-hand test to keep it lukewarm.
  • Don’t Skip the Second Rise: It’s key to achieving those fluffy rolls that pull apart so easily—patience pays off!
  • Extra Cheese Magic: Adding mozzarella between rolls creates pockets of stretchy cheese, not just inside—try it, you’ll thank me!

How to Serve Cheesy Garlic Butter Pull Apart Rolls Recipe

Cheesy Garlic Butter Pull Apart Rolls, cheesy garlic bread, pull apart bread recipe, cheesy bread rolls, garlic butter bread - A woman's hand is pulling apart a soft bread roll that is golden brown on top with a slightly crispy crust. Inside, there is one thick, melted white cheese layer with a creamy texture visible in the center. The background shows more bread rolls that are golden on top, all placed on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple with fresh chopped parsley sprinkled on top after baking—it adds a lovely pop of color and a mild, fresh flavor that contrasts the richness perfectly. Sometimes I even toss on a few red pepper flakes if I want a little kick!

Side Dishes

These rolls pair brilliantly with hearty soups like tomato basil or beef stew, and they’re a dream alongside classic spaghetti or a crisp Caesar salad. I often serve them at holiday dinners because they complement nearly any main dish.

Creative Ways to Present

For parties and special occasions, I like to bake the rolls in a cast iron skillet and serve them right in the pan—warm and rustic! Sometimes I’ll tuck some fresh herbs like rosemary or thyme right between the rolls before baking for a fragrant presentation that guests always ask about.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and who doesn’t?), I store them in a resealable plastic bag at room temperature. They stay soft and tasty for 3 to 4 days—just make sure they’re completely cooled before sealing to avoid sogginess.

Freezing

I’m a big fan of freezing these rolls either before the second rise or after baking—both work well. Just wrap them tightly in plastic wrap and foil, and they’ll keep up to 3 months. When I’m ready to enjoy, I thaw overnight in the fridge and reheat gently.

Reheating

To reheat, I pop the rolls in a 350°F oven for about 10 minutes, wrapped loosely in foil to keep them moist. For a quick warm up, the microwave works too—but watch out for overdoing it or they’ll get tough.

FAQs

  1. Can I make these rolls without a stand mixer?

    Absolutely! You can mix the dough by hand using a large spoon at first, then turn it out onto a floured surface to knead with your hands. It takes a bit more effort, but kneading by hand is satisfying and works just as well to develop the dough’s structure.

  2. What if I don’t have mozzarella cheese?

    You can substitute mozzarella with other melty cheeses like provolone, Monterey Jack, or a mild cheddar. Just aim for cheeses that melt well and have a mild flavor to complement the garlic butter.

  3. How can I tell when the dough has properly risen?

    The dough is ready when it has roughly doubled in size and springs back slowly when gently poked with your finger. If it doesn’t spring back, it might be over-proofed but is still usually okay to use.

  4. Can I prepare the dough the night before?

    Yes! You can refrigerate the dough after the first rise for up to 12 hours. Just let it come to room temperature before shaping and proceeding with the second rise and baking.

Final Thoughts

Honestly, these Cheesy Garlic Butter Pull Apart Rolls Recipe are a little slice of comfort heaven in my kitchen. They’re my go-to whenever I want something impressive yet simple to make, and the way everyone crowds the table to pull apart those melty, buttery rolls always makes me smile. I hope you give this recipe a try—it’s cozy, cheesy, and totally shareable. Nothing beats that warm, garlicky, cheesy goodness fresh from your oven shared with loved ones. Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Garlic Butter Pull Apart Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 21 reviews
  • Author: Lucy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 12 rolls
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Cheesy Garlic Butter Pull Apart Rolls are soft, fluffy bread rolls filled with melted mozzarella and coated in a rich garlic butter and parmesan mixture. Perfect as a savory snack or side dish, these pull-apart rolls are easy to make and packed with cheesy, buttery flavor.

Ingredients

For the Rolls

  • 1 cup milk (whole or 2%)
  • 1 tablespoon instant dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter (softened)
  • 1 large egg
  • 3 to 3 1/2 cups all-purpose flour
  • 2 cups shredded mozzarella cheese

For the Garlic Butter

  • 1/2 cup salted butter (melted)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 1/2 cup grated parmesan cheese

Instructions

  1. Warm the Milk: Microwave 1 cup milk in 30-second increments until it reaches 100℉ to 110℉, or warm it in a small saucepan on the stove over medium-low heat.
  2. Mix the Dough: In a large mixing bowl or stand mixer fitted with a dough hook, combine the warm milk, 1 tablespoon instant dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt, 3 tablespoons softened butter, 1 large egg, and 2 1/2 cups of flour. Mix on low speed, then increase to medium once flour starts to incorporate. Slowly add more flour, a little at a time, until the dough pulls away from the sides of the bowl and is soft, elastic, and tacky but not sticky.
  3. First Rise: Transfer the dough to a large lightly greased bowl. Cover with a towel or plastic wrap and set aside to rise until doubled in size, about 90 minutes.
  4. Prepare the Garlic Butter: In a small microwave-safe bowl, melt 1/2 cup salted butter. Set aside to cool while shaping the rolls.
  5. Shape the Rolls: Lightly grease a 9×13-inch pan or 12-inch cast iron skillet with nonstick cooking spray. Divide the dough into about 12 equal pieces and shape each piece into a ball by rolling it on the counter. Use your thumbs to gently press open the center, add a pinch of shredded mozzarella, then pinch the dough closed to seal.
  6. Coat with Garlic Butter: Stir 4 teaspoons minced garlic and 1/2 cup grated parmesan cheese into the melted butter. Dip each roll into the garlic butter to coat and place into the prepared pan. Tuck extra shredded mozzarella between each roll for a cheesy pull-apart effect. Spoon any remaining garlic butter over the tops.
  7. Second Rise: Cover again and set aside to rise until doubled in size, about 1 hour.
  8. Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20 minutes or until lightly browned on top.
  9. Serve and Store: Serve warm or allow to cool completely. Once cooled, store in a plastic bag for 3 to 4 days.

Notes

  • No mixer? Stir with a spoon until it becomes too difficult, then knead by hand on a clean surface, gradually adding flour and working until the dough is soft, smooth, and tacky but not sticky.
  • To shape rolls, cup your hand parallel to the countertop and roll the dough ball between your palm and the counter for 15 to 30 seconds until smooth and round.
  • For best results, ensure the milk is warmed to the correct temperature to activate the yeast properly.
  • Extra mozzarella between the rolls enhances the cheesy pull-apart effect and adds extra gooeyness.

Nutrition

  • Serving Size: 1 roll
  • Calories: 250 kcal
  • Sugar: 3 g
  • Sodium: 320 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 35 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star