Cooking Tips
Cheesy Garlic Butter Bread Bombs
Soft, fluffy bread rolls stuffed with gooey melted cheese and brushed with garlic butter — perfect for parties and snacking.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
These are the snack that disappears first: soft yeasted rolls with a molten mozzarella and cheddar center, baked golden and brushed twice with garlic butter. The cheese pulls when they are torn open warm, and the Parmesan on top crisps into a savory crust. Make a double batch if there are more than a few people around — one tray never lasts.
Ingredients
Bread dough:
2½ cups all-purpose flour
1 cup warm milk
2 tsp instant yeast
1 tbsp sugar
½ tsp salt
2 tbsp melted butter
1 egg
Cheesy filling:
1½ cups mozzarella cheese, shredded
½ cup cheddar cheese, shredded
½ tsp garlic powder
½ tsp Italian seasoning
¼ tsp black pepper
Garlic butter topping:
4 tbsp unsalted butter, melted
4 garlic cloves, minced
2 tbsp fresh parsley, finely chopped
½ tsp dried oregano
¼ tsp salt
¼ tsp red chili flakes (optional)
2 tbsp grated Parmesan cheese
For garnishing:
1 tbsp fresh parsley, chopped
2 tbsp grated Parmesan cheese
extra melted garlic butter for brushing
Method
1. Mix the flour, yeast, sugar and salt. Add the warm milk, melted butter and egg, and knead for 8–10 minutes until smooth and elastic. Cover and rise for 1 hour, until doubled.
2. Mix the mozzarella, cheddar, garlic powder, Italian seasoning and black pepper for the filling.
3. Punch down the dough and divide into 12 equal pieces. Flatten each piece, place a generous spoonful of cheese in the center, and pinch firmly shut, sealing the seam well.
4. Place seam-side down in a greased baking dish, cover, and rise for 30 minutes.
5. Heat the oven to 180°C (350°F). Brush the rolls with half the garlic butter mixture and bake for 18–22 minutes until deeply golden.
6. Brush immediately with the remaining garlic butter, scatter with parsley and Parmesan, and serve warm while the cheese is molten.
Cooking Tips
Seal the seams tightly — any gap lets the cheese escape into the dish instead of staying inside.
Brushing twice, before and after baking, gives the deepest garlic butter flavor.
Let them cool for 5 minutes before serving; the cheese inside is extremely hot straight from the oven.
Frequently asked questions
Can I make the dough ahead?
Yes — let it rise once, then refrigerate overnight; bring to room temperature and shape the next day.
Why did my cheese leak out?
The seal was not fully closed, or the rolls were overfilled — pinch the seam twice and keep the filling to about a tablespoon per roll.