Cheese Bread Recipe with Garlic

Savoury garlic and cheese swirl buns

  • makes 7
  • A little effort

If you love garlic cheesy bread then you'll love these super soft savoury swirl buns. Packed with gooey mozzarella, these buns are an ideal side for a dinner party with friends



  • whole milk 175ml
  • dried active yeast 2 tsp
  • caster sugar 1 tsp
  • plain flour 350g, plus extra for dusting
  • egg 1, beaten, plus 1 beaten for glazing
  • unsalted butter 50g, very soft, plus extra for the tin
  • ready-grated mozzarella 100g


  • unsalted butter 125g, very soft
  • parmesan (or veggie alternative) 75g, finely grated, plus extra for scattering
  • garlic 3 cloves, crushed
  • flat-leaf parsley finely chopped to make 3 tbsp


  • Step 1

    Heat the milk to just below a simmer then cool to warm. Whisk in the dried yeast and caster sugar, and leave in a warm place for 10 minutes or until a thick foam has formed on top of the milk.

  • Step 2

    Tip the flour into a large mixing bowl and stir in 1 tsp salt. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter. Stir until the mixture is combined and comes together into a rough dough.

  • Step 3

    Tip onto a lightly floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with oiled clingfilm. Leave in a warm place for 11/2 hours.

  • Step 4

    To make the garlic butter, beat together the soft butter, parmesan, garlic and parsley.

  • Step 5

    Turn the dough onto a lightly floured worksurface and knead gently for 30 seconds. Roll into a rectangle measuring about 30cm x 50cm.

  • Step 6

    Turn it so the longest side is nearest to you, then spread ¾ of the garlic butter over the dough, leaving a 1cm border around the edges. Scatter over the mozzarella.

  • Step 7

    Roll the dough up, starting with the long side closest to you and keeping the roll even. Cut into 7 equal pieces and put cut-side up in a well-buttered non-stick 23cm springform tin. Cover the buns loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180C/fan 160C/gas 4.

  • Step 8

    Brush the buns with beaten egg and sprinkle with a little more parmesan. Bake for 35 40 minutes or until deep golden brown. Very gently melt the remaining garlic butter  in a pan. Cool the buns in the tin for 15 minutes before releasing, then brush liberally with the melted butter.

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Cheesy Garlic Bread with Sriracha Hot Sauce

Nutritional Information

  • Kcals 494
  • Fat 29.5g
  • Saturates 18.2g
  • Carbs 40.8g
  • Sugars 2.2g
  • Fibre 2.2g
  • Protein 15.1g
  • Salt 1.5g