Cheesy Garlic Pull-Apart Rolls

Soft, fluffy dinner rolls baked in a skillet, stuffed with cheese, and brushed with garlic herb butter.

Ingredients (makes 12 rolls)

Dough

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2¼ tsp (7 g) instant yeast
• 2 Tbsp sugar
• 1 large egg, room temperature
• ¼ cup (56 g) unsalted butter, softened
• 1 tsp salt
• 3–3¼ cups (360–390 g) all-purpose or bread flour

Cheese Filling

• 6–8 oz (170–225 g) low-moisture mozzarella, cut into 12 cubes (or use shredded)
• Optional: a little cheddar or Parmesan mixed in

Garlic Butter

• ⅓ cup (75 g) unsalted butter, melted
• 4–6 garlic cloves, minced
• 2–3 Tbsp fresh parsley, finely chopped
• ½ tsp salt
• Optional: ¼ tsp black pepper, pinch of red pepper flakes, or 2 Tbsp grated Parmesan

Instructions

1. Make the dough
   In a large bowl or stand mixer, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
   Add the egg, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed.
   Place in a greased bowl, cover, and let rise until doubled, about 1–1½ hours.
2. Prepare garlic butter
   Mix the melted butter, minced garlic, parsley, salt, and any optional seasonings. Set aside.
3. Shape the rolls
   Punch down the dough and divide into 12 equal pieces.
   Flatten each piece, place a cube of mozzarella in the center, and pinch the dough tightly around the cheese to seal. Roll into a smooth ball.
   Dip or brush each ball in the garlic butter, then arrange them in a greased 10–12 inch cast-iron skillet (or round baking pan), placing them close together.
4. Second rise
   Cover and let rise until puffy, 30–45 minutes.
   Preheat the oven to 350°F (175°C).
5. Bake
   Brush the tops with more garlic butter.
   Bake for 25–30 minutes, until deep golden brown.
   If the tops brown too quickly, tent with foil.
6. Finish
   Immediately brush with any remaining garlic butter and sprinkle with extra parsley.
   Let cool for 5 minutes, then pull apart and serve while the cheese is still stretchy and gooey.

Tips

• Seal the cheese well so it doesn’t leak too much during baking.
• For extra flavor, add a pinch of garlic powder to the dough or mix Parmesan into the garlic butter.
• Best eaten warm. Reheat leftovers in a low oven or air fryer to re-melt the cheese.
• You can make these ahead: shape and refrigerate overnight, then let them come to room temperature before baking.

Soft, garlicky, and full of melted cheese pulls. Enjoy!