Buttery Cheese Garlic Rolls (Print Version)
# Ingredients:
→ Dough
01 -
Whole milk
02 -
Active dry yeast
03 -
Honey
04 -
All-purpose flour
05 -
Bread flour
06 -
Unsalted butter
07 -
Egg yolks
08 -
Sugar
09 -
Powdered milk
10 -
Salt
→ Filling
11 -
Roasted garlic
12 -
Mozzarella cheese
13 -
Chopped parsley
→ Garlic Butter
14 -
Unsalted butter
15 -
Olive oil
16 -
Salt
# Instructions:
01 -
Trim the root end of a head of garlic, drizzle with olive oil, sprinkle with salt, wrap in aluminum foil, and roast at 180°C (350°F) for 1 hour and 30 minutes. Let it cool completely before handling.
02 -
In a stand mixer, combine warm milk, active dry yeast, and honey. Let it activate for 5 minutes. Add all-purpose flour, bread flour, sugar, powdered milk, and salt. Knead until a soft dough forms.
03 -
Add egg yolks and softened butter into the dough. Continue kneading until smooth and elastic.
04 -
Place the dough in a greased bowl, cover with a damp cloth, and proof at 29°C (84°F) for 1 hour and 30 minutes, or until doubled in size.
05 -
Mix roasted garlic cloves, softened butter, olive oil, and salt in a bowl until smooth.
06 -
Roll out the dough into a rectangle. Spread an even layer of garlic butter, sprinkle mozzarella cheese, and roll tightly. Slice into 6 equal pieces using dental floss.
07 -
Place sliced rolls in a greased baking pan. Cover with a damp cloth and proof for 30 minutes at room temperature until puffy.
08 -
Bake in a preheated oven at 175°C (347°F) for 25 minutes, checking after 20 minutes to avoid overbaking.
09 -
Optional: Broil the rolls for 2-3 minutes at 190°C (375°F) for a golden top. Brush with garlic butter and sprinkle chopped parsley for garnish.
# Notes:
01 -
Roast the garlic a day ahead to save time during preparation.
02 -
Use dental floss for cleaner, neater roll slices.