Cheesy Pull-Apart Graviera Rolls

Whether served as an appetizer, side dish, or snack, they’re irresistible from the first pull to the last bite!

Soft, fluffy, and packed with flavor, these cheesy pull-apart graviera rolls are the ultimate crowd-pleaser! Made with a rich, buttery dough and filled with melty Greek Graviera cheese, these rolls are perfect for sharing. Graviera is a Greek cheese similar to gruyere, and the rolls come out light and fluffy. The hardest part about this recipe is waiting for them to cool enough to bite into.

You should bake these before your guests arrive because when the garlic, herb, and butter hit the hot rolls, they make the house smell incredible. Is there anything better than bread and butter? I don’t think so. You can serve these with virtually anything, so they’re great for a Thanksgiving or holiday potluck. You might need a double batch, though. Ha!

Why will everyone love these?

Light, fluffy

Garlic and herb

Buttery soft

Pull apart rolls

Salty, nutty graviera

Warm, stringy

chewy mozzarella

What do I need for the dough?

Active dry yeast -even if you just purchased your yeast, be sure it’s active and forms a foamy cloud before proceeding with the recipe.

Granulated sugar -feeds the yeast to help it bloom.

Lukewarm water -using cool water won’t allow the yeast to bloom easily, so make sure the water is warm enough to activate it.

All-purpose flour -I haven’t tried another type of flour, but let me know if you do and how it turns out.

Salt -seasons the dough just enough.

Olive oil -I use a good quality extra virgin olive oil for the best flavor.

What’s in the cheese filling?

Graviera Cheese -or Gruyere is the perfect substitute. Go for the healthier cheese in blocks to avoid the preservatives and chemicals in pre-shredded.

Optional -I love mixing the graviera with shredded mozzarella cheese for a stringy cheesy bite.

What do I need for the topping?

Salted butter -melted plus more to help toast the buns and then make the topping.

Salt -just a pinch to season the butter even more after adding the herbs.

Dried thyme -adds savory, sweet, herby flavor.

Dried oregano -a Greek favorite with bold, sweet, earthiness.

Granulated garlic -gives each roll the most delicious garlic buttery flavor.

What are some other cheese options?

If you don’t like graviera or gruyere, you can use a combination of mozzarella and cheddar, kefalograviera, gouda, or any cheese with a melty, stringy pull.

How do I activate the yeast?

Combine the yeast, water, and sugar in the bowl of a tabletop mixer fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes. If it blooms with a foam, you know it’s active and can start making your dough.

How do I make the dough?

Combine the flour and salt in a large mixing bowl and whisk them together. Add the flour mixture and a quarter cup of olive oil to the mixer and knead on low for 10 minutes. Transfer the dough to a large bowl greased with 2-3 tablespoons of olive oil and toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.

How do I prep the cheese?

Shred all the cheese on a box grater, combine, and set aside.

How do you assemble the rolls?

Divide the dough into 16 pieces and flatten each piece into a round disk. Place 2 tablespoons of the filling on the center of each disk. Gather the edges of the dough towards the center to cover the filling and pinch them together. Roll into balls.

What do you bake the rolls in?

Place the bread rolls into a 10-inch cast-iron pan that has been sprinkled with semolina flour (optional) or a 9 x 13-inch baking pan.

How long do I bake the rolls?

Preheat the oven to 400°F, 200 °C. Brush the tops with two tablespoons of melted butter (not the topping) and set aside to rise for 30 minutes while the oven preheats. Bake on the center rack for 30 minutes or until golden.

When do I add the topping?

Mix the topping ingredients in a bowl and set aside. As soon as the bread rolls come out of the oven, brush them with the topping.

When can I serve the rolls?

Allow them to sit at room temperature for 20 minutes before serving as a hot appetizer, filling snack, or even a Thanksgiving side dish. Kali Orexi!

What’s the best way to reheat leftovers?

Leftover rolls can be refrigerated in an airtight container for up to 5 days. Toast in the oven until warm and melty before serving.

More Pull-Apart Rolls:

Spinach & Feta Rolls

Chicken Spanakopita Sliders

Spicy Feta Sliders

Feta Star Bread

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