Cheesy Garlic Herb Pull-Apart Dinner Roll Wreath

Quick Recipe Version (TL;DR)

• Yield: 8–10 servings (16 stuffed rolls)
• Prep Time: 30 minutes (plus 1 hour 45 minutes rising)
• Cook Time: 22–26 minutes
• Total Time: About 2 hours 30 minutes

Quick Ingredients

• 1 cup (240 ml) warm whole milk
• 2 1/4 tsp (7 g) active dry yeast + 2 Tbsp (25 g) sugar
• 3–3 1/4 cups (360–390 g) all-purpose flour
• 1 1/2 tsp salt, 1 large egg, 4 Tbsp (56 g) melted butter
• 8 oz (225 g) low‑moisture mozzarella, cut into 16 cubes
• 4 Tbsp (56 g) melted butter, 3 cloves garlic (minced)
• 2 Tbsp chopped parsley, 1 Tbsp chopped thyme, 1 tsp minced rosemary
• Salt, pepper, optional red pepper flakes + 2 Tbsp grated Parmesan

Do This

• 1. Warm milk to 105–115°F (40–46°C). Stir in sugar and yeast; let sit 5–10 minutes until foamy.
• 2. Whisk in egg, melted butter, and salt. Add flour gradually; knead until smooth and slightly tacky. Let rise, covered, 60–90 minutes until doubled.
• 3. Line a baking sheet with parchment. Cut mozzarella into 16 cubes and pat dry.
• 4. Divide dough into 16 pieces. Flatten each, wrap around a mozzarella cube, pinch closed, and form into a tight ball.
• 5. Arrange balls in a wreath shape on the sheet (around a ramekin if using). Cover and rise 30–40 minutes. Preheat oven to 375°F (190°C).
• 6. Mix melted butter, garlic, herbs, salt, and pepper. Brush half over rolls. Bake 22–26 minutes until deep golden. Brush with remaining butter, sprinkle Parmesan and herbs, and serve warm.

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Why You’ll Love This Recipe

• Soft, fluffy rolls with a gooey mozzarella center that stretches when you pull them apart.
• Shaped into a pretty wreath that is perfect for sharing at holidays, dinner parties, or cozy family meals.
• Garlic–butter herb glaze adds bakery-level aroma and flavor with simple, fresh ingredients.
• Easy, step-by-step method that is approachable even if you do not bake bread very often.

Grocery List

• Produce: Garlic (3–4 cloves), fresh flat-leaf parsley, fresh thyme, fresh rosemary (or a small mixed herb bundle)
• Dairy: Whole milk, unsalted butter, 1 large egg, low-moisture mozzarella block, grated Parmesan (optional but recommended)
• Pantry: All-purpose flour, granulated sugar, fine salt, black pepper, active dry yeast, red pepper flakes (optional), olive oil or nonstick spray

Full Ingredients

For the Soft Dinner Roll Dough

• 1 cup (240 ml) whole milk, warmed to 105–115°F (40–46°C)
• 2 Tbsp (25 g) granulated sugar
• 2 1/4 tsp (7 g) active dry yeast (1 standard packet)
• 1 large egg, at room temperature
• 4 Tbsp (56 g) unsalted butter, melted and slightly cooled
• 3–3 1/4 cups (360–390 g) all-purpose flour, plus extra for dusting
• 1 1/2 tsp fine sea salt or kosher salt
• 1/2 tsp garlic powder (optional, for extra flavor in the dough)
• 1 tsp neutral oil or a little softened butter, for greasing the bowl

For the Mozzarella Filling

• 8 oz (225 g) low-moisture mozzarella cheese, cut into 16 equal cubes (about 3/4-inch each)
• 1 Tbsp grated Parmesan (optional, to tuck inside with the mozzarella in a few rolls)

For the Garlic–Herb Butter Glaze

• 4 Tbsp (56 g) unsalted butter, melted
• 3 cloves garlic, very finely minced or pressed
• 2 Tbsp finely chopped fresh flat-leaf parsley
• 1 Tbsp finely chopped fresh thyme leaves
• 1 tsp very finely minced fresh rosemary needles
• 1/4 tsp fine salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• Pinch red pepper flakes (optional, for a gentle kick)

For Finishing & Garnish (Optional but Lovely)

• 2 Tbsp finely grated Parmesan cheese, for sprinkling
• Extra chopped fresh parsley or thyme
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Mix and Bloom the Yeast

Warm the milk in a small saucepan or the microwave until it reaches 105–115°F (40–46°C). It should feel warm but not hot to the touch. Pour the warm milk into a large mixing bowl (or the bowl of a stand mixer). Whisk in the sugar until dissolved, then sprinkle the yeast over the top. Stir gently and let the mixture sit for 5–10 minutes, until it looks foamy and creamy on the surface. If the yeast does not foam, discard and start again with fresh yeast to ensure a good rise.

Step 2: Make the Dough

Once the yeast is foamy, whisk in the egg, melted (but not hot) butter, salt, and garlic powder if using, until well combined. Add 2 1/2 cups (300 g) of the flour and stir with a wooden spoon or dough hook until a thick, shaggy dough forms. Begin adding more flour, a few tablespoons at a time, mixing between additions, until the dough pulls away from the sides of the bowl and is soft and slightly tacky but not sticky.

If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding tiny sprinkles of flour only as needed to keep it from sticking. If using a stand mixer, knead with the dough hook on medium-low speed for 5–7 minutes. The finished dough should be smooth, springy, and a bit bouncy when pressed with a fingertip.

Step 3: First Rise (Let the Dough Double)

Lightly oil or butter a clean bowl. Shape the dough into a ball, place it in the bowl, and turn once to coat with a thin layer of oil to prevent drying. Cover tightly with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free spot for 60–90 minutes, until doubled in size. A slightly warm oven (turned off) or a sunny countertop works well. The dough is ready when it looks puffed and a gentle poke leaves an indentation that slowly springs back.

Step 4: Prep the Pan, Cheese, and Wreath Layout

While the dough is rising, line a large rimmed baking sheet with parchment paper. For an easy wreath shape, place a small, oven-safe ramekin or jar (greased on the outside) in the center of the sheet as a guide; you will arrange the rolls around it and remove it after baking.

Cut the mozzarella into 16 equal cubes, about 3/4 inch each. Pat them dry with a paper towel so excess moisture does not leak into the rolls. If you like, mix a tablespoon of grated Parmesan with the cheese cubes or keep it nearby to sprinkle a pinch in with some of the mozzarella for extra flavor.

Step 5: Shape the Mozzarella-Stuffed Rolls

Once the dough has doubled, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and shape into a rough log. Use a bench scraper or sharp knife to divide the dough into 16 equal pieces (weighing about 45–50 g each for precision, if you like).

Working with one piece at a time, flatten it into a small disk, about 3 inches wide. Place a cube of mozzarella in the center (and a tiny pinch of Parmesan, if using). Pull the edges of the dough up and over the cheese, pinching firmly to seal so the cheese will not leak out during baking. Turn the ball seam-side down and gently roll it between your hands to create a smooth, tight ball.

Arrange the stuffed balls around the ramekin on the prepared baking sheet, forming a ring with a little space (about 1/2 inch) between each ball. Create a second inner ring slightly offset from the first using the remaining balls, so the circles nestle together like a wreath. Leave an open space in the middle around the ramekin.

Step 6: Second Rise and Make the Garlic–Herb Butter

Loosely cover the shaped wreath with lightly oiled plastic wrap or a clean kitchen towel. Let it rise again in a warm spot for 30–40 minutes, until the rolls look noticeably puffy and are just touching each other. Near the end of this rise, preheat your oven to 375°F (190°C) with a rack in the middle position.

While the rolls are rising, make the garlic–herb butter glaze. In a small bowl, combine the melted butter, minced garlic, chopped parsley, thyme, rosemary, salt, black pepper, and red pepper flakes if using. Stir well. Just before baking, gently brush about half of this mixture over the tops and sides of the risen rolls, trying not to deflate them.

Step 7: Bake the Wreath

Place the baking sheet in the preheated 375°F (190°C) oven. Bake for 22–26 minutes, until the rolls are a deep golden brown on top and the centers of a few rolls in the middle of the wreath register about 190–195°F (88–90°C) when checked with an instant-read thermometer. If you notice the tops browning too quickly, loosely tent the wreath with foil for the last 5–10 minutes of baking.

Step 8: Brush, Garnish, and Serve Warm

Remove the baking sheet from the oven and place it on a wire rack. While the rolls are still piping hot, brush them generously with the remaining garlic–herb butter, letting it soak into all the nooks and crannies. Sprinkle with the grated Parmesan, a bit of extra chopped fresh herbs, and a pinch of flaky sea salt if you like.

Carefully remove the ramekin from the center. Use the parchment paper to help slide the wreath onto a serving board or platter. Let cool for about 5–10 minutes so the cheese is still very melty but not scorching. Serve warm and let everyone pull apart the rolls at the table.

Pro Tips

• Check your yeast. If the milk, sugar, and yeast mixture does not foam within 10 minutes, your yeast is likely inactive. Start again with fresh yeast to avoid dense rolls.
• Soft dough = soft rolls. Aim for dough that is slightly tacky but not sticky. Adding too much flour will make the rolls dense rather than pillowy.
• Seal the cheese well. Take a moment to really pinch the seams closed around each mozzarella cube; this keeps the cheese mostly inside instead of leaking out during baking.
• Use the oven as a proofing box. For a cozy rising environment, briefly warm your oven for 1–2 minutes, turn it off, then place the covered bowl or tray inside (door cracked slightly).
• Make it party-pretty. Before serving, transfer the baked wreath to a wooden board, tuck in a few herb sprigs, and place a small bowl of marinara or olive oil dip in the center.

Variations

• Pesto mozzarella wreath. Spread a thin layer of basil pesto on each dough round before adding the mozzarella, then seal and shape as directed. Skip red pepper flakes and finish with extra Parmesan.
• Everything seasoning topping. Instead of (or in addition to) Parmesan on top, sprinkle the risen rolls with everything bagel seasoning just before baking for a nutty, garlicky crust.
• Herb and cheddar twist. Swap some or all of the mozzarella for sharp cheddar cubes, and add a pinch of smoked paprika to the garlic–herb butter for a deeper, smoky flavor.

Storage & Make-Ahead

These rolls are best fresh and warm, but they store and reheat nicely. Once completely cool, wrap the wreath tightly in foil or transfer leftover rolls to an airtight container. Store at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Reheat, covered with foil, in a 325°F (165°C) oven for 8–12 minutes, until warmed through and the cheese is soft again.

For longer storage, freeze baked, cooled rolls in a freezer bag for up to 2 months. Reheat from frozen at 325°F (165°C), covered, for 15–20 minutes. To make ahead, you can fully assemble the stuffed wreath, cover tightly, and refrigerate up to 12 hours before baking. Let sit at room temperature for about 30–45 minutes while the oven preheats, then bake as directed, adding a few extra minutes if needed.

Nutrition (per serving)

Approximate values per serving (2 rolls, assuming 8 servings total): about 390 calories; 18 g fat; 16 g protein; 44 g carbohydrates; 2 g fiber; 6 g sugar; 600 mg sodium. Actual values will vary based on specific ingredients and exact roll size.