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In a large bowl, combine the warm milk, active dry yeast, and sugar. Stir to combine and let sit for 5 minutes until foamy.

Add the all-purpose flour and 1 teaspoon of salt to the bowl.

Using a stand mixer with a dough hook attachment, begin mixing the ingredients on low speed.

Add the softened unsalted butter to the mixture and continue kneading until a smooth, elastic dough forms, about 5-7 minutes.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 hour, or until it has doubled in size.

While the dough is rising, prepare the filling. In a small bowl, combine the 3 tablespoons of melted butter, minced garlic, chopped fresh parsley, 1/2 teaspoon of salt, and black pepper. Stir well to combine all ingredients.

Once the dough has risen, gently punch it down to release the air and transfer it to a lightly floured surface.

Roll out the dough into a 9x13 inch rectangle.

Evenly spread the garlic, parsley, and butter mixture over the entire surface of the rolled-out dough, leaving a small border on one long edge.

Sprinkle the shredded mozzarella cheese evenly over the butter mixture.

Starting from one of the long sides, tightly roll up the dough into a log.

Using a sharp knife or unflavored dental floss, cut the log into individual rolls, approximately 1 to 1 1/2 inches thick.

Arrange the cut rolls in a baking dish, leaving a little space between them to allow for expansion.

Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30 minutes in a warm spot.

While the rolls are proofing, preheat your oven to 375°F.

Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

Once baked, remove from the oven and immediately brush the tops of the hot rolls with a little more melted butter for extra shine and flavor.

Serve warm and enjoy these cheesy, garlicky pull-apart roll bites!


In a large bowl, combine the warm milk, active dry yeast, and sugar. Stir to combine and let sit for 5 minutes until foamy.

Add the all-purpose flour and 1 teaspoon of salt to the bowl.

Using a stand mixer with a dough hook attachment, begin mixing the ingredients on low speed.

Add the softened unsalted butter to the mixture and continue kneading until a smooth, elastic dough forms, about 5-7 minutes.

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 hour, or until it has doubled in size.

While the dough is rising, prepare the filling. In a small bowl, combine the 3 tablespoons of melted butter, minced garlic, chopped fresh parsley, 1/2 teaspoon of salt, and black pepper. Stir well to combine all ingredients.

Once the dough has risen, gently punch it down to release the air and transfer it to a lightly floured surface.

Roll out the dough into a 9x13 inch rectangle.

Evenly spread the garlic, parsley, and butter mixture over the entire surface of the rolled-out dough, leaving a small border on one long edge.

Sprinkle the shredded mozzarella cheese evenly over the butter mixture.

Starting from one of the long sides, tightly roll up the dough into a log.

Using a sharp knife or unflavored dental floss, cut the log into individual rolls, approximately 1 to 1 1/2 inches thick.

Arrange the cut rolls in a baking dish, leaving a little space between them to allow for expansion.

Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise for another 30 minutes in a warm spot.

While the rolls are proofing, preheat your oven to 375°F.

Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

Once baked, remove from the oven and immediately brush the tops of the hot rolls with a little more melted butter for extra shine and flavor.

Serve warm and enjoy these cheesy, garlicky pull-apart roll bites!
