Yield: 8 large rolls (or 12 smaller rolls)
Prep Time: 15 minutes
Rise Time: 20 minutes (optional)
Bake Time: 20–25 minutes

Ingredients

Dough

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup (225 g) plain Greek yogurt (or sour cream)
• 1½ cups (170 g) shredded mozzarella cheese
• ¼ cup (25 g) grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper

Garlic Butter Topping

• 3 tablespoons (42 g) unsalted butter, melted
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)

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Instructions

Step 1 – Prepare the Oven

1. Preheat the oven to 375°F (190°C).
2. Line a baking tray with parchment paper or lightly grease it.

Step 2 – Mix the Wet Ingredients

1. In a large bowl, whisk together:
   • Eggs
   • Greek yogurt

Mix until smooth.

Step 3 – Add the Dry Ingredients

Add:

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Italian seasoning
• Black pepper

Mix until just combined.

Step 4 – Add the Cheese

Fold in:

• Mozzarella
• Parmesan

The dough should be thick and slightly sticky.

Step 5 – Shape

Using a cookie scoop or lightly oiled hands:

• Divide into 8 equal balls.
• Place them on the baking tray, leaving about 2 inches between each.

Step 6 – Bake

Bake for 20–25 minutes, or until:

• Golden brown
• Firm on top
• Internal temperature reaches about 200°F (93°C)

Step 7 – Garlic Butter

While the rolls are baking:

Mix together:

• Melted butter
• Garlic
• Parmesan
• Parsley

Brush generously over the hot rolls immediately after baking.

Serve warm.

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Nutrition Information (Per Roll, based on 8 rolls)

Nutrition values are approximate and may vary with ingredient brands and portion size.

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Helpful Tips

• Use freshly shredded mozzarella for the best melt and texture.
• Avoid overmixing the dough to keep the rolls tender.
• Brush the garlic butter on while the rolls are still hot so it soaks into the crust.
• For extra flavor, sprinkle additional Parmesan on top before baking.

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Variations

• Cheddar Version: Replace mozzarella with sharp cheddar.
• Spicy: Add ¼ teaspoon crushed red pepper flakes or a finely chopped jalapeño.
• Herb: Mix chopped fresh rosemary, thyme, or chives into the dough.
• Bacon: Fold in ¼ cup cooked, crumbled bacon.

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Storage

• Room temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

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Frequently Asked Questions

Q: Can I use self-rising flour?
Yes. Omit the baking powder, baking soda, and salt if using self-rising flour.

Q: Can I substitute the Greek yogurt?
Yes. Sour cream or thick plain yogurt work well. Cottage cheese blended until smooth can also be used.

Q: Can I prepare the dough ahead of time?
Yes. Refrigerate the dough, covered, for up to 24 hours before shaping and baking.

Q: Why are my rolls dense?
Dense rolls are usually caused by overmixing the dough or using too much flour.

Q: Can I make them gluten-free?
Yes. Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.

Q: What can I serve with these?
They pair well with soups (such as tomato or broccoli cheddar), pasta dishes, chili, salads, grilled chicken, or as a savory snack with marinara sauce.