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Cheesy Garlic Pull-Apart Rolls (+video)

Cheesy Garlic Pull-Apart Rolls
These dinner rolls are loaded with garlic, sharp cheddar, and Parmesan cheese. The ultimate cheesy roll to serve alongside soup and salad.
Yield 16 rolls



  • 1 cup (240ml) whole milk
  • 2 tablespoons granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 large eggs (room temperature)
  • 4 cups (520g) all-purpose flour
  • 2 teaspoons table salt
  • 1 1/2 teaspoon garlic powder
  • 1 1/4 cups (125g) shredded cheddar cheese, divided
  • 1 1/4 cups (125g) shredded Parmesan cheese, divided
  • 7 tablespoons (98g) unsalted butter, softened, divided
  • 1 large garlic clove (minced)
  • 1/2 teaspoon fresh basil (minced)


  • In a small saucepan, heat the milk and sugar over low heat until it reaches 110-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins.
  • Whisk in the egg and set aside.
  • Add the flour, salt, and garlic powder to the bowl of a stand mixer. Fit the mixer with the dough hook attachment.
  • With the mixer on low speed, gradually pour the yeast mixture into the flour. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Continue beating until a dough soft dough forms, about 4 minutes.
  • Add 1 cup (100 grams) of the cheddar cheese and 1 cup (100 grams) of the Parmesan cheese. Beat on low speed until just combined. Gradually beat in 5 tablespoons (70g) of the softened butter.
  • Continue to beat until dough is smooth and elastic, about 5 minutes. (The dough will be soft and may stick to the bowl a bit. Add a little more flour if the dough seems too sticky.)
  • Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size. (see Make Ahead Tip below)
  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set a 9-inch springform pan on the baking sheet.
  • Divide the dough in half. Divide each half into 8 equal sized pieces. (You should end up with 16 pieces total.) Roll each piece into a ball.
  • Arrange the dough balls in the springform pan, seam side down.
  • Melt the remaining 2 tablespoons (28g) of butter and stir in the garlic. Brush over the top of the dough.
  • Loosely cover the pan with a clean towel and let rise for 30 minutes.
  • Top the rolls with the remaining cheddar and Parmesan cheeses. Sprinkle with fresh basil.
  • Bake until golden brown, about 30-40 minutes. Serve warm.


Whole milk is recommended for the best texture and taste.
Instant yeast (Quick Rise or Platinum Yeast) can be used instead of active dry yeast. The rise time may be a bit less.
You can substitute the cheeses. Try white cheddar, Gouda, or Gruyere.
Make ahead tip: The dough can also be made the night before. After dough has risen for 1 hour, gently fold the dough over onto itself inside the mixing bowl and cover the bowl tightly with plastic wrap. Refrigerate overnight or up to 2 days, then remove from the refrigerator and continue with shaping.
Rolls will keep stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator overnight. Warm up in a 300°F oven for 10 minutes.
Recipe by Baked by an Introvert.

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Review & Comments

Roberta Obrien | Reply

If I’m making the dough ahead of time, do I deflate the dough after the 1 hour rise and refrigerating it? Thank you

Red Star Yeast | Reply

Hi Roberta,

Follow the recipe to step 7 and then scroll to the bottom of page where it says “Notes”. We have a “Make Ahead Tip” about what to do with the dough if storing in the refrigerator.

Happy Baking!

Jenica Ann Distor | Reply

Can I use a different type of pan? Maybe a muffin tin or a square 8in pan?

Red Star Yeast | Reply

Hi Jenica,
You can use a different pan, but may need to adjust the baking temperature and time accordingly. Keep an eye on your rolls as they bake, and take notes for next time!
Happy baking!

Mrs. Betty Smith | Reply

Since I found 6 pkgs of yeast I will be baking! The yeast does not go bad until 7/22.
Mrs Betty Smith

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