Description
Cheesy Garlic Butter Pull Apart Rolls are soft, fluffy, and loaded with mozzarella and parmesan cheeses, infused with a rich garlic butter that makes each pull-apart roll irresistibly flavorful and perfect for sharing.
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 on the stove over medium-low heat.
- Mix the Dough: In a large bowl or stand mixer fitted with a dough hook, combine warm milk, yeast, sugar, salt, softened butter, egg, and 2 1/2 cups flour. Mix on low, then medium speed as flour incorporates. Gradually add more flour until dough pulls away from bowl sides but remains soft and tacky.
- Let Dough Rise: Transfer dough to a greased bowl, cover with towel or plastic wrap, and set aside to rise until doubled in size, about 90 minutes.
- Prepare Garlic Butter: Melt 1/2 cup salted butter in microwave and set aside to cool. Stir in minced garlic and grated parmesan cheese.
- Shape Rolls: Grease a 9×13 inch pan or 12-inch cast iron skillet. Divide dough into 12 equal pieces, shape into balls, then press a thumb hole in the center of each. Add a pinch of shredded mozzarella and pinch dough closed.
- Coat Rolls in Garlic Butter: Dip each roll into garlic butter to coat, place into the prepared pan, and tuck extra mozzarella between rolls for a cheesy pull-apart effect. Spoon remaining garlic butter over the tops.
- Second Rise: Cover and let rolls rise again until doubled in size, about 1 hour.
- Bake: Preheat oven to 375°F (190°C). Bake rolls for 20 minutes or until lightly browned.
- Serve or Store: Serve warm or cool completely. Store cooled rolls in a plastic bag for 3 to 4 days.
Notes
- If you do not have a mixer, stir ingredients until difficult, then knead dough on a floured surface by hand until soft and smooth.
- To shape rolls smoothly, cup your hand and roll the dough ball between palm and countertop for 15-30 seconds.
- You can substitute whole milk with 2% milk as preferred.
- Ensure dough is tacky but not overly sticky to prevent handling difficulties.
- Adding extra mozzarella between rolls enhances the cheesy pull-apart texture.
Nutrition
- Serving Size: 1 roll
- Calories: 260 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: 55 mg
