Description
Delicious chewy pull-apart rolls filled with gooey mozzarella cheese and coated in flavorful garlic butter and parmesan. These cheesy garlic butter pull-apart rolls are perfect as a side dish or snack and come together with a soft, elastic dough that rises beautifully for a light and fluffy texture.
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 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 doubled in size, about 90 minutes.
- Prepare garlic butter: In a small microwave safe bowl, melt 1/2 cup salted butter. Set aside to cool while you shape your 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 into balls by rolling 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 rolls and assemble: 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 extra cheesiness. 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: Preheat the oven to 375°F (190°C). Bake the rolls for 20 minutes or until lightly browned.
- Serve and store: Serve warm or allow to cool completely. Store cooled rolls in a plastic bag for 3 to 4 days.
Notes
- No mixer? Stir ingredients with a spoon until too thick to stir, then knead dough with hands on a floured surface until soft and smooth, tacky but not sticky.
- To shape rolls, cup your hand and roll dough ball between your palm and countertop for 15 to 30 seconds to form smooth balls.
- Ensure milk is warmed to the correct temperature to activate yeast without killing it (100℉ to 110℉).
- Tuck extra shredded mozzarella between rolls for a gooey pull-apart texture.
- Use a well-greased pan or cast iron skillet to prevent sticking during baking.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 45 mg
