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
Scale
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
- 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.
- 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.
- 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.
- Prepare the Garlic Butter: In a small microwave-safe bowl, melt 1/2 cup salted butter. Set aside to cool while shaping the rolls.
- 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.
- 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.
- Second Rise: Cover again and set aside to rise until doubled in size, about 1 hour.
- Bake the Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20 minutes or until lightly browned on top.
- 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
