Description
These Cheesy Garlic Butter Pull Apart Rolls are soft, fluffy, and loaded with melted mozzarella and parmesan cheese. Perfectly brushed with garlic butter and baked to golden perfection, these rolls make a delicious side or snack that’s easy to share and irresistible to eat warm.
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 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 salted butter, 1 large egg, and 2 1/2 cups of the 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. The dough should be 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 double in size, about 90 minutes.
- Melt butter for garlic butter: In a small microwave-safe bowl, melt 1/2 cup salted butter and set aside to cool while shaping the rolls.
- Shape the rolls: Lightly grease a 9×13 pan or 12-inch cast iron skillet with nonstick cooking spray. Divide the dough into about 12 equal pieces and shape each into a ball by rolling on the counter. Use thumbs to gently press open the center, add a pinch of shredded mozzarella, then pinch the dough closed to seal.
- Prepare garlic butter coating: 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. Spoon any remaining garlic butter over the tops of the rolls.
- 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.
- Serve or store: Serve warm or allow to cool completely. Store cooled rolls in a plastic bag for 3 to 4 days.
Notes
- If you don’t have a mixer, stir the ingredients with a spoon until difficult, then turn dough onto a clean surface and knead by hand, gradually adding flour until soft and smooth but tacky.
- To shape rolls, cup your hand parallel to the counter, roll dough ball in circular motion between palm and countertop for 15 to 30 seconds until smooth.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 350 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: 40 mg
