Buttery Cheese Garlic Rolls, Everyone Will Love Them!

Buttery Cheese Garlic Rolls, Everyone Will Love Them!

Author: Lauren Prep Time: 20 minutes
Cook Time: 150 minutes Total Time: 170 minutes
Yield: 6 servings Category: Other Recipes Cuisine: American Diet: Vegetarian

Ingredients

  • 1 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
  • 2 egg yolks
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 200 grams mozzarella cheese
  • Garlic butter (prepared previously)
  • 1 egg
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Instructions

  1. Roast garlic: In a ramekin, place one whole garlic head with the top sliced off, drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft. Let cool.
  2. Make garlic butter: Squeeze soft garlic into a bowl, mash it and mix with 50 grams softened butter, chopped parsley, and 2 tablespoons of garlic oil from the ramekin. Set aside.
  3. Prep yeast mixture: Combine 90 grams warm milk with 7 grams active dry yeast and 25 grams honey; let proof for about 10 minutes until frothy.
  4. Mix dough: In a mixing bowl, combine flour types, sugar, milk powder, 25 grams butter, salt, egg yolks, and the yeast mixture, mixing until it comes together.
  5. Knead dough: Use a dough hook to knead on medium speed for 15-20 minutes until the dough is soft and smooth.
  6. First proof: Place dough in an oiled bowl, cover, and let proof in a warm spot for 1 hour 30 minutes until doubled in size.
  7. Roll out dough: Punch down the dough and roll it out to about 1 1/4 mm thickness. Spread garlic butter evenly over it.
  8. Add mozzarella: Sprinkle shredded mozzarella evenly over the dough.
  9. Roll into log: Roll the dough tightly starting from one edge.
  10. Cut dough: Cut the log into 6 equal portions.
  11. Second proof: Place rolls on a baking sheet, cover, and let proof for another 30 minutes until puffy.
  12. Bake: Preheat oven to 175°C (350°F). Brush with egg wash and bake for 20-25 minutes.
  13. Decorate: Brush hot rolls with leftover garlic butter and sprinkle with parsley before serving.

Notes

  1. These rolls are best served warm and can be stored in an airtight container for up to three days.