Introduction

Experience the irresistible aroma and flavors of the Ultimate Swirled Garlic Herb Cheese Bread. This soft, cheesy bread is packed with fresh herbs and garlic, making it perfect for sharing or enjoying as a comforting snack.

Ultimate Swirled Garlic Herb Cheese Bread Recipe - Recipe Image

Ingredients

2 ¼ tsp active dry yeast
1 cup warm milk (105-115°F)
¼ cup granulated sugar
3 ½ cups all-purpose flour, plus more for dusting
1 tsp salt (for dough)
¼ cup unsalted butter, melted
1 large egg, room temperature
½ cup unsalted butter, melted (for filling)
4-5 cloves garlic, minced
¼ cup fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tbsp fresh oregano, chopped (or 1 ½ tsp dried)
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
½ tsp salt (for filling)
¼ tsp black pepper, freshly ground
2 tbsp unsalted butter, melted (for glaze, optional)
1 tbsp fresh parsley, chopped (for glaze/garnish, optional)

Instructions

Step 1: Combine warm milk, ¼ cup granulated sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
Step 2: In a large mixing bowl (or stand mixer with dough hook), whisk together flour and 1 tsp salt. Pour in the yeast mixture, melted butter, and egg. Mix on low speed until a shaggy dough forms.
Step 3: Knead for 6-8 minutes with a stand mixer on medium-low, or 8-10 minutes by hand on a lightly floured surface, until the dough is smooth and elastic.
Step 4: Lightly grease a clean bowl, transfer dough, and turn to coat. Cover and place in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
Step 5: While dough rises, mince garlic and finely chop fresh parsley, chives, and oregano. Melt ½ cup unsalted butter. In a medium bowl, combine melted butter, minced garlic, chopped fresh herbs, grated Parmesan, shredded mozzarella, ½ tsp salt, and ¼ tsp black pepper. Mix thoroughly until well combined.
Step 6: Gently punch down the risen dough and turn it onto a lightly floured surface. Roll into a large 18×12 inch (45x30cm) rectangle, about ¼ inch (6mm) thick.
Step 7: Evenly spread the entire garlic herb and cheese mixture over the rolled-out dough, leaving a ½-inch (1.25 cm) border clear along one of the long edges. Starting from the long edge opposite the clear border, tightly roll up the dough into a log. Pinch the seam firmly to seal it and place seam-side down.
Step 8: Using a sharp knife or dental floss, slice the log into 12-14 equal pieces, each about 1 to 1 ½ inches (2.5-4 cm) thick. Lightly grease a 9×13-inch (23x33cm) baking dish and arrange the sliced dough pieces, cut-side up, fitting them snugly.
Step 9: Cover the baking dish loosely and place it in a warm, draft-free spot for another 30-45 minutes, or until the rolls have visibly puffed up and are touching each other.
Step 10: Preheat your oven to 375°F (190°C). Remove cover and bake for 25-35 minutes, or until golden brown on top and the cheese filling is bubbling. If browning too quickly, loosely tent with aluminum foil.
Step 11: Immediately after baking, brush the top with 2 tbsp melted butter and sprinkle with chopped parsley, if desired. Let cool in the dish for 10-15 minutes on a wire rack before serving warm. Pull apart and enjoy!

Tips & Variations

Use room temperature ingredients for better yeast activation and dough consistency.
Substitute fresh herbs with dried if needed, but reduce quantities by half to avoid overpowering.
Add red pepper flakes to the filling for a mild spicy kick.
For a vegetarian version, ensure the cheese does not contain animal rennet.
Brush with garlic butter instead of plain melted butter for an extra garlic punch in the glaze.

Storage

Store leftover garlic herb cheese bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes until heated through and the cheese is melty again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount to about 2 teaspoons and mix it directly with the dry ingredients before adding the wet ones.

Can I prepare the dough in advance?

Absolutely. You can prepare the dough and complete the first rise, then refrigerate it overnight. Allow the dough to come to room temperature before rolling out and continuing with the recipe.

Ultimate Swirled Garlic Herb Cheese Bread Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This Ultimate Swirled Garlic Herb Cheese Bread is a soft, fluffy yeast bread generously filled with a fragrant mix of garlic, fresh herbs, Parmesan, and mozzarella cheese. Perfectly swirled and baked to a golden brown, it’s great as a savory side or a flavorful snack. The bread is brushed with a buttery glaze and fresh parsley for an extra touch of richness and color.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12–14 rolls 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

2 ¼ tsp active dry yeast
1 cup warm milk (105-115°F)
¼ cup granulated sugar
3 ½ cups all-purpose flour, plus more for dusting
1 tsp salt (for dough)
¼ cup unsalted butter, melted
1 large egg, room temperature

Garlic Herb Cheese Filling

½ cup unsalted butter, melted (for filling)
4–5 cloves garlic, minced
¼ cup fresh parsley, chopped
2 tbsp fresh chives, chopped
1 tbsp fresh oregano, chopped (or 1 ½ tsp dried oregano)
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese
½ tsp salt (for filling)
¼ tsp black pepper, freshly ground

Optional Glaze and Garnish

2 tbsp unsalted butter, melted (for glaze)
1 tbsp fresh parsley, chopped (for garnish)

Instructions

Activate the Yeast: Combine warm milk, ¼ cup granulated sugar, and active dry yeast in a small bowl. Stir gently and let sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
Combine Dry and Wet Ingredients: In a large mixing bowl or stand mixer fitted with a dough hook, whisk together the flour and 1 tsp salt. Pour in the yeast mixture, melted butter, and the room-temperature egg. Mix on low speed until a shaggy dough forms.
Knead the Dough: Knead the dough for 6-8 minutes in a stand mixer on medium-low speed, or for 8-10 minutes by hand on a lightly floured surface, until it becomes smooth, elastic, and slightly tacky but not sticky.
First Rise (Bulk Fermentation): Lightly grease a clean bowl and transfer the dough into it, turning to coat all sides in oil. Cover with a clean towel or plastic wrap and place the bowl in a warm, draft-free spot for 1 to 1 ½ hours, or until the dough has doubled in size.
Prepare the Aromatic Garlic Herb and Cheese Filling: While the dough rises, mince the garlic and finely chop the parsley, chives, and oregano. In a medium bowl, combine the melted butter with the minced garlic, chopped fresh herbs, grated Parmesan, shredded mozzarella, ½ tsp salt, and freshly ground black pepper. Mix thoroughly to create a uniform filling.
Roll Out the Dough: Gently punch down the risen dough to release air bubbles and transfer it to a floured surface. Roll it out into a large rectangle roughly 18×12 inches (45×30 cm), about ¼ inch (6 mm) thick.
Spread the Filling and Roll: Evenly spread the garlic herb cheese mixture over the dough, leaving a ½-inch (1.25 cm) border along one long edge free of filling. Starting from the long edge opposite this border, tightly roll the dough up into a log. Pinch the seam to seal, and position the log seam-side down.
Slice and Arrange: Using a sharp knife or dental floss, cut the dough log into 12-14 equal slices, about 1 to 1 ½ inches (2.5-4 cm) thick each. Lightly grease a 9×13-inch (23×33 cm) baking dish and arrange the slices cut-side up snugly inside.
Second Rise (Proofing): Cover the baking dish loosely with plastic wrap or a clean towel. Place it in a warm, draft-free spot for 30-45 minutes, until the rolls puff up and start to touch each other in the dish.
Bake the Bread: Preheat your oven to 375°F (190°C). Remove the cover from the rolls and bake for 25-35 minutes until they are golden brown on top and the cheese is melted and bubbly. If the rolls brown too quickly, tent them loosely with aluminum foil to prevent burning.
Optional Glaze and Serve: After baking, brush the rolls immediately with 2 tablespoons of melted butter and sprinkle chopped parsley on top if desired. Let the bread cool in the pan for 10-15 minutes on a wire rack. Serve warm, pulling apart the swirled cheesy garlic herb rolls for a delightful treat.

Notes

Ensure milk is warm (105-115°F) to properly activate the yeast—too hot will kill it.
You can substitute dried herbs if fresh are not available, but fresh yields the best aroma and flavor.
Use dental floss to slice the dough for cleaner, less squashed cuts.
The rolls can be stored in an airtight container for up to 3 days and warmed before serving.
Freezing before the second rise is possible; thaw and allow to proof before baking.
Adjust garlic quantity based on your preference for pungency.

Keywords: garlic bread, cheese bread, herb bread, homemade bread, mozzarella, Parmesan, garlic herb filling, swirled bread, yeast bread, savory rolls