Soft Buttery Brioche Hawaiian Rolls Loaded with Melty Mozzarella and Garlic Parm (Print Version)
Soft brioche Hawaiian rolls stuffed with mozzarella, brushed with garlic parmesan butter, and baked until golden, melty, and pull-apart tender.
# Ingredients:
For the rolls
01 -
12 brioche Hawaiian rolls, kept attached in one slab
02 -
8 oz (225 g) low-moisture mozzarella slices or sticks, cut into narrow strips
For the garlic parmesan butter
03 -
1/2 cup (113 g) unsalted butter, softened
04 -
4 cloves garlic, finely minced
05 -
1 teaspoon garlic powder
06 -
1/3 cup (30 g) finely grated Parmesan cheese
07 -
1 tablespoon chopped fresh parsley, plus more for serving
08 -
1/2 teaspoon Italian seasoning
09 -
1/4 teaspoon fine salt, plus more if needed
10 -
1/4 teaspoon black pepper
11 -
Pinch of red pepper flakes, optional
# Instructions:
01 -
Preheat the oven to 375 F. Line a 9 by 13 inch baking dish or rimmed sheet pan with parchment paper.
02 -
Keep the rolls attached. Use a serrated knife to cut two long rows and three crosswise rows through the tops, stopping about 1/2 inch from the bottom so the slab stays together.
03 -
Tuck mozzarella strips into the cuts, pressing gently so the cheese sits down inside the rolls instead of only on top.
04 -
Stir the softened butter with garlic, garlic powder, Parmesan, parsley, Italian seasoning, salt, pepper, and red pepper flakes if using. The mixture should be thick and spreadable.
05 -
Spread the garlic parmesan butter over the tops and into the cuts. Use the back of a spoon to push a little butter into the cheese pockets.
06 -
Bake for 12-15 minutes, until the tops are golden and the mozzarella is melted. If the tops brown too quickly, tent loosely with foil. Rest for 2 minutes, garnish with parsley, and serve warm.
# Notes:
01 -
Best served warm, shortly after baking.
02 -
Use low-moisture mozzarella for the cleanest cheese pull.
03 -
If assembling ahead, add the butter right before baking.