Cheesy Garlic Butter Rolls (Print Version)
# Ingredients:
→ Dough
01 -
Salt
02 -
Powdered milk
03 -
Egg yolks
04 -
Unsalted butter
05 -
All-purpose flour
06 -
Sugar
07 -
Bread flour
08 -
Honey
09 -
Active dry yeast
10 -
Whole milk
→ Filling
11 -
Chopped parsley
12 -
Mozzarella cheese
13 -
Roasted garlic
→ Garlic Butter
14 -
Salt
15 -
Olive oil
16 -
Unsalted butter
# Instructions:
01 -
Cut off the root end of the garlic head, drizzle some olive oil on it, sprinkle a pinch of salt, wrap it tightly in foil, and bake at 180°C (350°F) for 90 minutes. Once cooled fully, it’s ready to handle.
02 -
Use a stand mixer to combine honey, active yeast, and warmed milk. Let the mixture rest for 5 minutes to activate. Add powdered milk, all-purpose flour, bread flour, salt, and sugar. Knead until it forms a soft, uniform dough.
03 -
Put in the softened butter and the egg yolks. Knead everything until the dough is stretchy and smooth.
04 -
Move the dough to a lightly oiled bowl. Use a damp cloth to cover it, and let it sit in a warm spot at 29°C (84°F) for 90 minutes or until it’s puffed up to double its size.
05 -
Mash the roasted garlic and stir it into softened butter with olive oil and a little salt until it’s blended.
06 -
Flatten the dough into a rectangular shape. Spread garlic butter all over, lay out mozzarella cheese on top, and sprinkle parsley. Roll it up tightly and cut into 6 even sections using floss.
07 -
Arrange the rolled pieces in a greased pan. Cover with a damp towel, and let sit at room temperature for 30 minutes until they look puffed up.
08 -
Set your oven to 175°C (347°F) and bake for 25 minutes. Start checking at the 20-minute mark to avoid overbaking.
09 -
For a golden color, broil at 190°C (375°F) for 2-3 minutes. Brush on extra garlic butter and sprinkle some chopped parsley if you'd like.
# Notes:
01 -
Getting the garlic roasted beforehand will help you save a ton of time later.
02 -
Dental floss works like magic for perfectly sliced rolls without mushing them.