Cheese Stuffed Dinner Rolls

These Cheese Stuffed Dinner Rolls are soft, fluffy, brushed with garlic butter, and filled with melty mozzarella in the center. They’re cozy, indulgent, and exactly the kind of bread that steals the spotlight at the table, whether it’s a holiday dinner or a regular weeknight meal!

What’s better than homemade bread rolls? Bread stuffed with cheese, of course! That cheesy surprise in the middle takes these pull apart dinner rolls from good to completely irresistible, especially when they’re warm and fresh from the oven!

And while making homemade yeast dinner rolls might sound complicated, it really isn’t. The dough is simple, forgiving, and bakes up perfectly soft and tender with incredible flavor. I always prefer making my own bread and rolls, and once you try this recipe, you’ll see exactly why.

Why You’ll Love This Cheese Stuffed Dinner Rolls Recipe

• Soft, fluffy, and perfectly tender. These cheese stuffed dinner rolls bake up light and pillowy with just the right amount of chew, making them irresistible fresh from the oven.
• Melty cheese in every bite. Each roll is stuffed with a cube of mozzarella, so you get that satisfying cheese pull without the cheese leaking out everywhere.
• Garlic butter goodness! Brushing the rolls in garlic butter before and after baking adds incredible flavor and keeps the tops beautifully golden.
• Easier than you think. The dough is straightforward and forgiving, even if you don’t bake bread often or are using yeast for the first time.
• Great for make-ahead or freezing! These rolls can be prepped ahead of time or frozen, making them perfect for entertaining.

Ingredient Notes

• Warm milk: Activates the yeast and keeps the dough soft.
• Salted butter: Adds richness and flavor to both the dough and topping!
• Granulated sugar: Feeds the yeast and lightly sweetens the dough.
• Egg: Adds structure and tenderness.
• Instant yeast: Makes the process quicker and more reliable.
• All-purpose flour: Creates a soft, fluffy roll.
• Salt: For added flavor and to control the gluten!
• Mozzarella cheese: Use low-moisture mozzarella for the best melt without sogginess.
• Garlic: Brings bold, savory flavor to the butter.
• Parmesan cheese: Adds a salty, nutty finish.
• Parsley: Optional, but great for freshness and color!

Variations & Substitutions

• Swap mozzarella for cheddar, Monterey Jack, or provolone. Any melty cheese will work well!
• Add Italian seasoning or red pepper flakes to the garlic butter for extra flavor.
• Use unsalted butter and adjust the salt if needed!
• Turn them into mini sandwich rolls by serving with sliced meats!

Tips for Success

1. Use warm, not hot, milk! Milk that’s too hot can kill the yeast, while lukewarm milk won’t activate it properly. Aim for milk that feels warm to the touch.
2. Don’t add too much flour to the dough. The dough should be soft and slightly tacky, not dry. Adding flour slowly helps keep the rolls tender instead of dense!
3. Seal the dough well around the cheese. Make sure the seams are pinched tightly and placed seam-side down to prevent cheese from leaking out while baking.
4. Let the rolls rest before serving! Giving them 10 to 15 minutes after baking allows the cheese to settle slightly and makes them easier to handle.

Serving Suggestions

These cheese stuffed dinner rolls are perfect with so many different things! Here are some of my favorite things to serve them with:

• Sopa de Fideo
• Cream of Asparagus
• Chicken Cobb Salad
• Grilled Salmon Salad
• Pasta with Mushroom Cream Sauce

They’re also a great addition to holiday tables, especially with dishes like baked ham or roast beef. For casual meals, serve them with marinara sauce for dipping!

Storage Suggestions

Store cooled cheesy rolls in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 3 days. Reheat briefly in the microwave for 10 to 15 seconds to bring back the softness.

To freeze, store completely cooled rolls in a freezer-safe bag for up to 3 months and reheat as needed.

Make ahead instructions

To prepare these dinner rolls ahead of time, make everything according to directions up until placing the rolls in the baking dish. Instead of letting them have a second rise, you can cover tightly and place in the fridge. When ready to bake, pull them from the fridge and let them rise a second time. It will take at least an hour if you are doing this from the fridge. Baking time should be the same.

Frequently Asked Questions

What cheese works best for stuffed rolls?

Low-moisture mozzarella is ideal because it melts smoothly without releasing too much moisture. You can also use a block of cheddar, provolone, Monterrey Jack, or Colby Jack! Just avoid fresh mozzarella, which can make the rolls soggy.

Do I need a stand mixer to make homemade dinner rolls?

A stand mixer makes things easier, but you can also knead the dough by hand. Just expect to knead for a few extra minutes until the dough is smooth and elastic!

Cheese Stuffed Dinner Rolls

These homenade pull apart stuffed dinner rolls are soft, golden, and filled with gooey melted mozzarella. Dipped in garlic butter and topped with parmesan and garlic salt, they’re the perfect savory side for any meal.

5 from 1 vote

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Course: Appetizer, Side Dish

Cuisine: European, Fusion, International, North American

Keyword: Bread rolls, Butter, Cheese, Comfort food, Garlic

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Rise time: 1 hour hour 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 rolls

Ingredients

• 1 cup warm milk
• 2 tablespoons melted salted butter cooled
• 2 tablespoons granulated sugar
• 1 large egg
• 2 ¼ teaspoons instant yeast *see note
• 3 ¼ cups all-purpose flour plus more if needed *see note
• 1 teaspoon salt
• 4- oz block of mozzarella cheese cut into 12 cubes *see note

For the garlic butter:

• 6 tablespoons salted butter melted
• 4 garlic cloves minced
• 2 teaspoons garlic salt plus more for sprinkling
• 2 tablespoons parmesan cheese freshly grated
• Fresh parsley for garnish optional

Instructions

• In the bowl of a stand mixer use a fork to mix together the milk, melted butter, sugar, egg, and yeast.
  
• Add the flour and salt and attach a dough hook.
  
• Knead on low for a few minutes until turning the power up a notch or 2 to knead on a medium low speed for about 5 minutes, or until the dough comes together around the hook and doesn’t stick to the sides. Remove the dough briefly from the bowl and spray with cooking spray.
  
• Return the dough to the bowl, cover with plastic wrap and let sit in a warm place until doubled, about 1 hour.
  
• Spray a 9×13 baking dish with cooking spray and make sure your cheese is cut into cubes.
• Make the garlic butter when the dough is almost doubled. In a small mixing bowl, combine the butter, minced garlic, and 2 teaspoons garlic salt.
  
• Punch the dough down lightly and turn onto a clean counter. Cut the dough into 12 equal pieces.
  
• Flatten each piece, place a cube of cheese in the middle and fold the sides in around the cheese and roll into a smooth ball.
  
• Dip the dough ball in the garlic butter on all sides and place, seam side down, in the baking dish 3 rolls by 4 rolls. Continue until all rolls are rolled.
  
• Cover lightly with a greased piece of plastic wrap until the dough is nearly doubled in size again, about 45 minutes.
  
• While the dough is on its second rise, preheat the oven to 350 F (175C).
• When the dinner rolls have risen, sprinkle the parmesan cheese on top with more garlic salt, and bake for about 20-25 minutes or until the tops are golden brown.
  
• Remove from the oven, brush any extra butter you have over the top and sprinkle with parsley, if desired. Let sit for about 10-15 minutes before serving warm.
  

Notes

• You can also use dry active yeast, just make sure you let it sit in the warm milk and sugar until it is frothy, about 5-10 minutes.
• If your dough is too sticky and not coming together around the dough hook you can add more flour, 2-3 tablespoons at a time until a soft dough that’s slightly tacky forms.
• I don’t recommend using fresh mozzarella. It has too much moisture and will make your rolls soggy. I used low moisture, part skim mozzarella cheese.
• Store cooled leftovers in an airtight container on the counter for up to 24 hours or in the fridge for up to 3 days. Pop in the microwave for about 10-15 seconds to re-warm.
•  Freeze rolls, completely cooled, in a zipper freezer bag for up to 3 months.
• You can make these ahead of time. Make everything according to directions up until placing the rolls in the baking dish. Instead of letting them have a second rise, you can cover tightly and place in the fridge. When ready to bake, pull them from the fridge and let them rise a second time. It will take at least an hour if you are doing this from the fridge. Baking time should be the same.

Photos of the step by step preparation process for cheese stuffed dinner rolls:

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