Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 soft pull-apart dinner rolls (preferably attached)
- 8 oz (225 g) low-moisture mozzarella, cut into 12–24 cubes
- 6 tbsp (85 g) unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, finely minced
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh chives (optional)
- 1 tsp dried oregano or Italian seasoning
- 3 tbsp finely grated Parmesan cheese, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
Do This
- 1. Heat oven to 350°F (180°C). Lightly grease a 9-inch round cake pan or similar baking dish.
- 2. Melt butter with olive oil in a small saucepan. Stir in garlic, herbs, salt, pepper, and red pepper flakes; warm gently 1–2 minutes, then remove from heat. Stir in 2 tbsp Parmesan.
- 3. With a small knife, cut an X or deep slit into the top of each roll, going almost to the bottom but not cutting through.
- 4. Stuff each roll with 1–2 mozzarella cubes, tucking the cheese down into the center.
- 5. Arrange rolls snugly in the pan. Brush generously with most of the garlic-herb butter, making sure some seeps into the slits.
- 6. Bake 20–25 minutes, until tops are golden brown and cheese is melted and bubbling.
- 7. Immediately brush with remaining butter, sprinkle with remaining Parmesan and extra parsley, rest 5 minutes, then serve warm for pull-apart snacking.
Why You’ll Love This Recipe
- All the joy of garlic bread plus gooey pockets of melted mozzarella in every roll.
- Hands-on, pull-apart style that is perfect for sharing at parties, game nights, or family dinners.
- Uses store-bought soft rolls, so you get bakery-level comfort food without making dough from scratch.
- Customizable with different cheeses, herbs, and spice levels to suit your crowd.
Grocery List
- Produce: Garlic, fresh parsley, fresh chives (optional).
- Dairy: Unsalted butter, low-moisture mozzarella cheese, Parmesan cheese.
- Pantry: Soft dinner rolls, olive oil, dried oregano or Italian seasoning, kosher salt, black pepper, red pepper flakes (optional).
Full Ingredients
For the Pull-Apart Bread
- 12 soft pull-apart dinner rolls (Hawaiian-style or any soft, fluffy rolls; ideally still attached in a slab)
- 8 oz (225 g) low-moisture mozzarella cheese, cut into 12–24 small cubes (about 2/3–1 inch each)
For the Garlic-Herb Butter
- 6 tbsp (85 g) unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, finely minced or pressed
- 2 tbsp finely chopped fresh parsley (plus extra for garnish)
- 1 tbsp finely chopped fresh chives (optional but lovely)
- 1 tsp dried oregano or Italian seasoning
- 1/2 tsp kosher salt (use 1/4 tsp if using salted butter)
- 1/4 tsp freshly ground black pepper
- Pinch red pepper flakes (optional, for mild heat)
- 3 tbsp finely grated Parmesan cheese, divided (2 tbsp for the butter, 1 tbsp for sprinkling after baking)
For Serving (Optional but Recommended)
- Extra chopped fresh parsley or chives, for garnish
- Warm marinara sauce or pizza sauce, for dipping
- Flaky sea salt, for finishing sprinkle
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Set your oven to 350°F (180°C) with a rack in the center. Lightly grease a 9-inch round cake pan, deep pie dish, or similarly sized oven-safe skillet with a little butter or oil. You want a snug fit for the rolls so they support each other and rise up, not out. If your rolls are connected in a slab, you can place the whole slab in the pan; if separate, you will arrange them closely together later.
Step 2: Make the garlic-herb butter
In a small saucepan or skillet, combine the 6 tbsp butter and 2 tbsp olive oil. Warm over low heat until the butter is melted, then add the minced garlic, chopped parsley, chives (if using), dried oregano, salt, pepper, and red pepper flakes. Stir and let this mixture gently bubble on the lowest heat for 1–2 minutes, just until the garlic smells fragrant. Avoid browning the garlic, which can make it bitter.
Remove the pan from the heat and stir in 2 tbsp of the grated Parmesan. Taste a tiny bit and adjust the salt or pepper to your liking. Set aside; the flavors will continue to mingle while you prepare the rolls.
Step 3: Cut and stuff the rolls with mozzarella
Place the 12 soft rolls on a cutting board. Using a small sharp knife, cut a deep X or a single slit in the top of each roll, going almost all the way to the bottom but stopping just before cutting through. You are creating a pocket to hold the cheese. Gently use your fingers to open the slit slightly without tearing the roll apart.
Tuck 1–2 mozzarella cubes into each roll, pressing them down into the center so the cheese is well hidden inside. If you like extra cheese pulls, err on the side of two smaller cubes per roll rather than one large cube. Try to keep the outside of the rolls mostly intact so the cheese stays inside as it melts.
Step 4: Arrange rolls and brush generously with butter
Arrange the stuffed rolls snugly in your prepared pan, cut side up. If some rolls are smaller, place them toward the center so everything bakes evenly. Give the garlic-herb butter a quick stir, then use a pastry brush or spoon to liberally coat the tops and sides of each roll. Take your time, making sure some of the butter mixture drips down into the slits and between the rolls; this is what makes every bite flavorful.
Reserve 2–3 tbsp of the garlic butter in the pan for brushing after baking. You can leave the herbs and garlic in the butter; they will be used again at the end.
Step 5: Bake until golden and bubbly
Place the pan in the preheated oven and bake for 20–25 minutes, or until the rolls are deep golden brown on top and you can see mozzarella melted and starting to ooze slightly from a few seams. If the tops are browning too quickly before the cheese is fully melted, tent the pan loosely with foil for the last 5 minutes of baking.
The bread is done when the tops feel set, the sides have crisped slightly where they touch the pan, and you see clear evidence of melty cheese in the centers.
Step 6: Finish with extra flavor and let rest
As soon as the bread comes out of the oven, re-warm the reserved garlic butter for a few seconds if it has started to solidify, then brush it all over the hot rolls. Sprinkle immediately with the remaining 1 tbsp Parmesan and a small handful of fresh parsley or chives. If you like, add a tiny pinch of flaky sea salt scattered over the top for a final pop of flavor.
Let the bread rest for about 5 minutes. This short rest allows the cheese to set slightly so it does not all run out when you pull the rolls apart, but everything will still be wonderfully gooey.
Step 7: Serve pull-apart style
Bring the pan directly to the table and invite everyone to pull off a roll with their hands or tongs. The rolls should separate easily, revealing strings of melted mozzarella and soft, buttery crumb inside. Serve while hot and soft, ideally with small bowls of warm marinara or pizza sauce on the side for dipping. This bread is best enjoyed the same day, while the cheese is still melty and the edges are lightly crisp.
Pro Tips
- Use soft, fluffy rolls: Look for enriched, slightly sweet dinner rolls (like Hawaiian rolls). Crusty rolls will not soak up the butter in the same luxurious way.
- Keep cheese inside: Cut deep slits but do not slice all the way through the rolls. Tuck the mozzarella well inside to prevent it from leaking onto the pan instead of into your mouth.
- Low, gentle heat for garlic: When making the garlic butter, cook the garlic only until fragrant. If it starts to turn golden brown, reduce the heat immediately or remove from the burner.
- Pack the pan tightly: Snugly arranged rolls support each other, rise taller, and create those soft, pillowy sides that make pull-apart bread so satisfying.
- Serve promptly: The bread is at its peak right out of the oven. If you need to hold it, cover loosely with foil and keep warm in a low oven (around 200°F / 95°C) for up to 20 minutes.
Variations
- Extra cheesy: Add 1/2 cup shredded mozzarella or provolone between and over the rolls before baking for a more gratin-like top.
- Spicy garlic-jalapeño: Add 1–2 finely minced jalapeños to the garlic butter and increase the red pepper flakes to 1/2 tsp for a noticeable kick.
- Pesto and provolone: Swap half of the garlic-herb butter for basil pesto and use provolone or fontina in place of mozzarella for an Italian deli spin.
Storage & Make-Ahead
This bread is best eaten fresh and warm, but leftovers can still be enjoyed. Store cooled rolls in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat in a 325°F (165°C) oven, loosely covered with foil, for 10–12 minutes until warmed through and cheese is soft again. Avoid microwaving for too long, which can make the rolls tough.
For partial make-ahead, you can prepare the garlic-herb butter up to 2 days in advance and keep it refrigerated. Gently rewarm until melted before using. You can also cut and stuff the rolls a few hours ahead; cover tightly and refrigerate, then brush with butter and bake just before serving.
Nutrition (per serving)
Approximate values per serving (1/8 of the pan, about 1–2 rolls): 320 calories, 18 g fat (10 g saturated), 28 g carbohydrates, 2 g fiber, 6 g sugar, 11 g protein, 580 mg sodium. Actual values will vary based on the specific brands of rolls, cheeses, and butter you use.
