Okay, so this mini garlic cheese bread is the thing I make most often. It’s not a big formal recipe, it’s just something I started making when I needed a quick snack for people coming over. The reason it’s so good is the dough is really soft, and I put way too much garlic butter inside. My only real tip is to not be neat about it. When the cheese and butter leak out and get crispy on the pan… that’s the best part. It’s meant to be a messy pull-apart cheesy bread, so just go with it.

What you need to buy for the mini garlic cheese bread.

Don’t worry, the list is short.

For the dough part:

1 cup all-purpose flour
A teaspoon of instant yeast

Half a teaspoon of sugar
Half a teaspoon of salt

About half a cup of warm water
A tablespoon of olive oil

For the garlic butter:

4 tablespoons of butter, melted
3 or 4 cloves of garlic, chopped up really small. I always add more than I think I need.
A little fresh parsley, also chopped up

A pinch of red pepper flakes, but only if you like that sort of thing
Half a teaspoon of dried oregano

For the cheese:

A cup of shredded mozzarella
About a quarter cup of grated parmesan

Step-by-Step Instructions

Step 1, the dough.

Get a big bowl. Mix the flour, yeast, sugar, and salt. Pour in the warm water and olive oil. Use a fork or your hands to mix it until it comes together into a ball. It’ll be sticky. Throw it on a floured counter and knead it for maybe 5-7 minutes. You’re just trying to get it to feel smooth instead of sticky. Then put it in an oiled bowl, cover it with a kitchen towel, and forget about it for an hour in a warm-ish corner of your kitchen. This homemade garlic bread dough doesn’t need much attention.

Step 2, make the garlic butter.

This is easy. Just melt the butter and stir in the chopped garlic, parsley, oregano, and pepper flakes. Done.

Step 3, Putting them together.

After an hour, your dough should be bigger. Punch it down gently—it’s weirdly satisfying. Divide it into 8 pieces. I just eyeball it. Roll each piece into a ball and then flatten it out. Spread the garlic butter on it. Now put a good pinch of mozzarella and parmesan in the middle.

Step 4, Shaping them up.

Fold the dough over the cheese and pinch the edges together. Try to seal it well, but don’t stress if it’s not perfect. I had a cheese explosion in the oven once, it’s not a big deal. Put the little rolls in a greased pan so they’re all touching, with the pinched-seam on the bottom. Brush whatever butter is left over the tops. Cover the pan and let them sit for another 20 minutes or so.

Step 5, baking them.

Get your oven hot, around 200°C (400°F). Bake them for 15, maybe 20 minutes. Just keep an eye on them. You want them to be golden brown, but not burnt. I pull mine out when the cheese is bubbling out the sides. Let them cool for a minute before you serve them. This kind of cheesy bread appetizer has to be eaten hot.

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Honestly, this is why I make it all the time.

I just think this is the best kind of food. It’s warm, it’s soft, and it’s full of cheese and garlic. You can’t go wrong. When people come over, it’s the first thing they eat. It’s just a simple, mini garlic cheese bread that works every time. If you make it, tell me if you have any questions in the comments. I’ll probably see it.

8 rolls

Mini Garlic Cheese Bread

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 20 minutes

Total Time: 2 hours

My simple recipe for the softest pull-apart cheese bread. It’s packed with garlic butter and gooey cheese, perfect for a quick and easy snack.

Ingredients

1 cup all-purpose flour
1 tsp instant yeast
1/2 tsp sugar

1/2 tsp salt
1/2 cup warm water
1 tbsp olive oil

4 tbsp butter melted
3-4 garlic cloves chopped small
1 tbsp fresh parsley chopped

A pinch of red pepper flakes (optional)
1/2 tsp dried oregano
1 cup shredded mozzarella

1/4 cup grated parmesan

Instructions

Step 1

Mix the flour yeast sugar and salt in a big bowl. then add the water and oil. mix it all up until you have a dough ball. knead it on a floured counter for 5 minutes or so. just until it gets smooth. put it in an oiled bowl cover it and let it sit for an hour.

Step 2

While the dough is rising just mix all the garlic butter stuff together in a small bowl. the melted butter the garlic parsley oregano and pepper flakes if you want.

Step 3

After an hour get the dough and punch it down. cut it into 8 pieces. flatten each piece out and spread the garlic butter on it. then put a good pinch of the cheeses in the middle.

Step 4

Now fold the dough over the cheese and pinch it shut. put all 8 rolls in a greased round pan so they're touching. brush any extra butter on top. let them sit for another 20 minutes.

Step 5

Bake at 200°C or 400°F for about 15-20 minutes. they're done when they look golden brown on top. let them cool for a minute before you eat them.

Notes

dont worry if the rolls arent perfect sizes. it looks more homemade that way.

i always add extra garlic but you do you.

the best parts are the crispy cheese bits that bake onto the pan. dont leave those behind.

they taste best right away when they're still warm.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 174Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 322mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 5g

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