Cheese-Stuffed Garlic Rolls with Golden Fried Onion

If you love garlic bread, you’ll fall for these garlic bread rolls. Soft little rolls stuffed with mozzarella and golden fried onion.

The dough is soft and airy, the filling is creamy, and the onion adds a sweet, savory depth.

Before baking, I brush them with olive oil, garlic, and parsley, plus a little chili for a gentle kick.

Serve them warm from the oven next to dinner, or just snack on them on their own.

My tip: Seal each ball tightly around the cheese so it stays inside while baking.

These cheese-stuffed garlic bread rolls are made from a soft yeast dough with egg, milk, and butter, filled with mozzarella cubes and fried onion. Rise about 1 hour, shape 45 g balls around the filling, rise 30 minutes, brush with olive oil, garlic, parsley, and chili, and bake at 350°F (180°C) for 15–18 minutes.

Cheese-Stuffed Garlic Rolls with Golden Fried Onion

Soft garlic rolls stuffed with mozzarella and fried onion, brushed with olive oil, garlic, and parsley.

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 2 hours hrs 18 minutes mins

Servings: 4

Course: Breads & Rolls

Cuisine: Israeli

Ingredients Method Notes

Ingredients

  

Dough

• 2½ cups (350 g) all-purpose flour
• 1 level tablespoon (15 g) sugar
• ½ level tablespoon (7 g) salt
• ¾ level tablespoon (7 g) instant yeast
• 1 egg
• ⅔ cup (160 ml) milk
• About 3½ tablespoons (50 g) softened butter

Filling

• Mozzarella cubes, 1 small cube per roll (about 14)
• 2 medium onions, thinly sliced and fried until golden (plus a little oil for frying)

Topping

• ¼ cup (60 ml) olive oil
• 2 garlic cloves, minced
• 2 tablespoons chopped parsley
• 1 tablespoon crushed red pepper flakes (optional)

Method

 

1. In a large bowl, mix the flour, sugar, salt, and yeast.
2. Add the egg, milk, and softened butter and knead well until the dough is smooth and elastic.
3. Cover and let rise for about 1 hour, until doubled.
4. Meanwhile, fry the onion in a skillet with a little oil until golden and soft. Set aside to cool.
5. Divide the dough into 45 g balls. Flatten each ball slightly, place a mozzarella cube and a teaspoon of fried onion in the center, and seal well into a smooth ball.
6. Arrange on a parchment-lined baking sheet, cover with a damp towel, and let rise another 30 minutes.
7. In a small bowl, mix the olive oil, minced garlic, parsley, and chili. Brush the rolls generously.
8. Bake in an oven preheated to 350°F (180°C) for 15–18 minutes, until golden.

Notes

Tips

• Let the fried onion cool before filling, so it doesn’t warm the dough.

• Seal each ball well so the mozzarella doesn’t leak out.

• Skip the chili for a milder version, or add more if you like heat.

Substitutions

• Mozzarella → another good melting cheese.

• Crushed red pepper flakes → leave out (optional).

Frequently asked questions

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