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–+ servings
A dozen cheese stuffed dinner rolls in a white baking dish, with chopped herbs and butter on the side
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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.
Course Appetizer, Side Dish
Cuisine European, Fusion, International, North American
Keyword Bread rolls, Butter, Cheese, Comfort food, Garlic
Prep Time 25 minutes
Cook Time 20 minutes
Rise time 1 hour 45 minutes
Total Time 45 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.
    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.
    Add the flour and salt
  • 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.
    A ball of dough in a mixing bowl
  • Return the dough to the bowl, cover with plastic wrap and let sit in a warm place until doubled, about 1 hour.
    Dough rising for yeast dinner rolls recipe
  • Spray a 9x13 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.
    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.
    Dough cut 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.
    A piece of bread dough with a chunk of cheese in the middle
  • 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.
    A ball of dough being dipped in garlic butter
  • Cover lightly with a greased piece of plastic wrap until the dough is nearly doubled in size again, about 45 minutes.
    Unbaked dinner rolls in a white baking dish
  • 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.
    Unbaked dinner rolls rising in a baking dish
  • 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.
    Dinner rolls with parmesan and parsley on top on a counter next to bowls of parmesan and chopped parsley

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.