Description
Indulge in these comforting buttery cheese garlic rolls filled with roasted garlic and rich mozzarella cheese.
Ingredients
Scale
- 1 whole garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter
- 1 tablespoon fresh parsley
- 90 grams warm milk
- 7 grams active dry yeast
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (extra)
- 2 egg yolks
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese
- Garlic butter from previous steps
- 1 egg (for egg wash)
Instructions
- Roast garlic by cutting the top off, drizzling with olive oil, and roasting at 160°C (320°F) for 2 hours.
- Prepare garlic butter by mixing softened roasted garlic, butter, parsley, and reserved garlic oil.
- Combine warm milk, yeast, and honey in a bowl; let sit for 10 minutes.
- Mix all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, egg yolks, and yeast mixture to form shaggy dough.
- Knead with dough hook for 15 to 20 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise for 1 hour and 30 minutes.
- Roll out dough to about 1/4 cm (1/8 inch) thickness on a floured surface.
- Spread prepared garlic butter evenly over the rolled dough.
- Sprinkle the mozzarella cheese generously over the buttered dough.
- Roll the dough tightly into a log and cut into 6 equal portions.
- Place cut-side up on a lined baking sheet and let proof for 30 minutes.
- Brush with egg wash and bake at 175°C (350°F) for 20 to 25 minutes until golden brown.
- Brush with leftover garlic butter and sprinkle with parsley before serving.
Notes
These rolls can be prep in advance and refrigerated after the first proof. They can also be made gluten-free with the right flour substitutes.
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg