Cheesy Garlic Dinner Rolls
These cheesy garlic dinner rolls are stuffed with mozzarella, brushed with garlic butter, and topped with parmesan. Made with frozen dinner rolls so every single one comes out soft, airy, and full of melty cheese.
Servings: 9
Calories: 263kcal
Ingredients
- 12 Frozen Dinner Rolls
- 1 teaspoon granulated garlic
- ½ cup butter melted
- ⅓ cup Parmesan Cheese
- Mozzarella Cheese block cut into ½ inch pieces
Instructions
- Place frozen dinner rolls in a greased cast-iron skillet or baking dish. Set another pan on top to cover and let the dough rise at room temperature for 1 hour. Covering them traps warmth and gets the rise going evenly.12 Frozen Dinner Rolls
- While the rolls rise, cut your mozzarella block into ½-inch cubes. You need 12 cubes total, one per roll.Mozzarella Cheese block
- Stretch each roll around one mozzarella cube and pinch the seams tightly shut. Return each roll to the skillet seam-side down. Any thin spots or gaps in the dough will let the cheese melt out onto the pan instead of staying inside the roll.
- Cover the stuffed rolls and let them rise for another 2 to 3 hours until they double in size and feel soft when gently pressed. Do not rush this step. This is where the soft, airy texture develops and shortcuts here lead to dense rolls.
- Combine melted butter and granulated garlic, then brush half over the rolls. Save the other half for right after baking and keep it nearby.1 teaspoon granulated garlic, ½ cup butter
- Sprinkle ⅓ cup of Parmesan cheese evenly over the tops right before baking. Do not do this earlier.⅓ cup Parmesan Cheese
- Preheat oven to 350°F. I usually start preheating toward the end of the second rise so it is ready when the rolls are. Bake for 20 minutes until the tops are golden brown.
- Pull from the oven and brush the remaining garlic butter over the tops right away while still hot. The heat from the rolls helps the butter soak into the crust. Do not wait until the rolls cool down. That final coat is what gets you that golden, garlicky finish.
Notes
Storage:
Cover and keep at room temperature for the first day or two. After that, move them to an airtight container in the refrigerator and they'll stay good for another 3 to 4 days.
To reheat, cover the rolls loosely with foil and warm them in a 300°F oven for 8 to 10 minutes. Individual rolls can go straight into the microwave for 20 to 30 seconds if you're in a hurry. Either way, the cheese re-melts and the rolls come back just right.
Tips:
Tips:
- Seal every seam completely. Mozzarella melts fast, and it will find any gap you leave in the dough. Stretch the dough gently around the cheese, pinch every edge firmly closed, and set each roll seam-side down in the dish. This is the single most important step for keeping the cheese where it belongs.
- Don't shortcut the second rise. The 2 to 3 hours is hands-off time, but it's not negotiable. Frozen dough needs every bit of that time to develop a soft, airy texture. Rolls that don't fully rise will bake up dense, and there's no recovering from that once they're in the oven.
- Grate your own parmesan. Pre-shredded parmesan contains anti-caking agents that keep it from browning and crisping up the way it should. Freshly grated makes a visible difference in both the look and the flavor of that topping.
- Brush the second round of butter while the rolls are still hot. The heat is what allows the butter to absorb into the crust. Wait until they've cooled down and you lose that effect entirely, so don't wait.
Nutrition
Calories: 263kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 441mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 0.004mg | Calcium: 148mg | Iron: 2mg
