Garlic Cheese Stuffed Bread Rolls

Soft, golden rolls (or mini loaves) filled with a rich garlic-herb cheese mixture and topped with sesame seeds.

Ingredients (makes 6–8 rolls)

Dough

• ¾ cup (180 ml) warm milk (about 110°F / 43°C)
• 2¼ tsp (7 g) instant yeast
• 2 Tbsp sugar
• 1 large egg, room temperature
• 3 Tbsp (42 g) unsalted butter, softened
• 1 tsp salt
• 2¾–3 cups (330–360 g) all-purpose or bread flour

Garlic Cheese Filling

• 4 Tbsp (56 g) unsalted butter, softened
• 4–6 garlic cloves, minced
• 1 cup (100–120 g) shredded mozzarella or a mix of mozzarella + cheddar
• ¼ cup grated Parmesan
• 2–3 Tbsp fresh parsley, chopped
• ½ tsp salt
• Optional: ¼ tsp black pepper, pinch of red pepper flakes, or 1–2 Tbsp cream cheese for extra creaminess

Topping

• 1 egg beaten with 1 Tbsp water (egg wash)
• Sesame seeds (white or mixed)

Instructions

1. Make the dough
   In a bowl or stand mixer, combine warm milk, yeast, and sugar. Let sit 5 minutes until foamy.
   Add the egg, softened butter, salt, and 2¾ cups flour. Mix until a soft dough forms, then knead for 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 the filling
   Mix the softened butter, minced garlic, shredded cheeses, Parmesan, parsley, salt, and any optional seasonings until well combined.
3. Shape the rolls
   Punch down the dough and divide into 6–8 equal pieces.
   Roll each piece into an oval or small rectangle (about 5–6 inches long).
   Spoon a generous amount of the garlic cheese filling down the center.
   Fold the dough over the filling and pinch the seams tightly to seal (shape into a small loaf or oval roll). Place seam-side down on a parchment-lined baking sheet.
4. Second rise
   Cover and let rise until puffy, 30–45 minutes.
   Preheat the oven to 375°F (190°C).
5. Top and bake
   Gently brush the tops with egg wash and sprinkle generously with sesame seeds.
   Using a sharp knife, make a long lengthwise slash on top of each roll (this lets the cheesy filling peek out and creates the look in the photo).
   Bake for 18–25 minutes, until deep golden brown and the filling is bubbly.
6. Finish
   Optional: Brush with a little extra melted garlic butter right after baking.
   Cool for 5–10 minutes before serving so the filling sets slightly.

Tips

• Seal the seams very well so the filling doesn’t leak too much during baking.
• For extra garlic flavor, mix a little extra minced garlic into the egg wash or brush melted garlic butter on after baking.
• These are best eaten warm while the cheese is still gooey.
• Leftovers reheat well in a 350°F oven for a few minutes.

Cheesy, garlicky, and perfect for pulling apart or slicing. Enjoy!