Cheesy Stuffed Garlic Bread Rolls

Yield: 12 Large Stuffed Rolls
Active Time: 40 minutes
Rising Time: 2 hours
Baking Time: 20-25 minutes
Total Time: 3 – 3.5 hours
Difficulty: Intermediate
Intensity: Medium (involves yeast dough handling and stuffing)

Ingredients

For the Soft Dinner Rolls:

480g (4 cups) bread flour, plus more for dusting
7g (1 packet or 2 ¼ tsp) instant yeast
50g (¼ cup) granulated sugar
1 tsp fine sea salt
240ml (1 cup) whole milk, warmed to about 110°F (43°C)
1 large egg, room temperature
57g (4 tbsp) unsalted butter, softened

For the Cheese Stuffing:

225g (8 oz) whole-milk, low-moisture mozzarella cheese, cut into ½-inch cubes
115g (4 oz) sharp cheddar cheese, shredded
60g (2 oz) cream cheese, softened
1 tbsp finely chopped fresh parsley
½ tsp garlic powder
¼ tsp black pepper

For the Garlic-Herb Butter Glaze:

113g (8 tbsp / 1 stick) unsalted butter
6-8 large garlic cloves, finely minced or pressed
2 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
½ tsp flaky sea salt (for finishing)

Instructions

Stage 1: Make the Dough (Time: 20 minutes active, 1.5 hours passive, Medium-Low Intensity)

Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, instant yeast, sugar, and salt.
Mix Wet Ingredients: In a separate jug or bowl, whisk the warm milk and egg until combined.
Knead the Dough: With the mixer on low speed, slowly pour the milk mixture into the dry ingredients. Mix until a shaggy dough forms, about 2 minutes. Add the softened butter, one tablespoon at a time, waiting for each to incorporate before adding the next. Once all butter is added, increase speed to medium and knead for 8-10 minutes. The dough is ready when it is smooth, elastic, and pulls cleanly away from the sides of the bowl. It will be slightly tacky but not sticky. *(Hand-Kneading Option: Turn dough onto a floured surface and knead by hand for 12-15 minutes until smooth and elastic.)*
First Rise: Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Stage 2: Prepare Fillings & Assemble (Time: 20 minutes active, 30 minutes passive, Medium Intensity)

Make the Cheese Filling: While the dough rises, combine the mozzarella cubes, shredded cheddar, softened cream cheese, parsley, garlic powder, and pepper in a medium bowl. Mix gently but thoroughly. Cover and refrigerate until ready to use.
Shape and Stuff: Once the dough has doubled, gently punch it down. Turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 70g each). Roll each piece into a smooth ball. Using your fingers or a small rolling pin, flatten each ball into a 4-inch circle. Place a heaping tablespoon (about 25-30g) of the cheese mixture in the center. Gather the edges of the dough over the filling, pinching them firmly at the top to seal completely. Roll gently between your palms to form a smooth, sealed ball. Ensure there are no holes or thin spots to prevent cheese leakage.
Second Rise: Place the stuffed rolls seam-side down in a generously buttered 9×13 inch baking dish or on a parchment-lined baking sheet, spacing them about ½ inch apart. Cover loosely and let rise again for 30-45 minutes, until puffed. Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.

Stage 3: Bake & Glaze (Time: 25 minutes, High-Heat Intensity)

Bake: Bake the rolls in the preheated oven for 18-22 minutes, or until the tops are a light golden brown.
Prepare the Glaze: While the rolls bake, make the garlic-herb butter. Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for just 1 minute until fragrant but not browned. Remove from heat and stir in the parsley and chives.
The Finishing Touch: As soon as the rolls come out of the oven, brush them GENEROUSLY with the warm garlic-herb butter, ensuring it soaks into the seams and tops. Sprinkle immediately with the flaky sea salt.

Nutrition Information

(Per 1 stuffed roll)

Calories: ~385 kcal
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
Sodium: 480mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 6g
Protein: 13g

Note: Nutritional information is an estimate based on specific ingredients and brands used. Values can vary significantly with substitutions (e.g., using skim milk, low-fat cheese).

The Last Bite & Pro-Tips for Perfection

The Last Roll: The magic of these rolls is in their contrast: the soft, sweet, garlicky pull of the bread against the sharp, gooey, molten cheese center. Save the corner roll—the one with the most buttery, crisp exterior—for last. It’s the chef’s reward.

Serve & Store:

Serving: Serve piping hot from the oven! They are best consumed within 1-2 hours of baking when the cheese is at its ultimate stretch. Provide marinara sauce, warm pizza sauce, or ranch dressing for dipping.
Storage: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Do not microwave if you want to preserve texture. Reheat in a 350°F (175°C) oven for 8-10 minutes, or in an air fryer for 4-5 minutes, until warm throughout and the cheese is soft again.

Success Secrets:

Seal Tightly: A perfect seal is your best defense against cheese volcanoes. Pinch dough firmly and roll smooth.
Don’t Overstuff: More cheese is not always better here. Overfilling guarantees leaks. Use the recommended amount.
Temperature Matters: Use cold cheese cubes for the stuffing. Room-temperature cheese will melt too quickly and leak before the dough sets.
Butter Timing: Brushing the glaze the moment the rolls emerge from the oven is non-negotiable. This is when the bread is most absorbent, allowing the garlic flavor to penetrate deeply.

These rolls are an event. They promise and deliver pure, unadulterated comfort in every pull-apart, cheesy bite.