Buttery Cheese Garlic Rolls
Deliciously fluffy rolls filled with melting mozzarella and roasted garlic, perfect for any family gathering.
Ingredients
For the Garlic
- 1 head garlic head Whole garlic head
- 30 grams olive oil For roasting garlic
- Sprinkle salt
For the Dough
- 50 grams butter (softened) Used in the dough
- 90 grams warm milk For yeast mixture
- 7 grams active dry yeast Ensure it's fresh
- 25 grams honey For sweetness
- 200 grams all-purpose flour Base flour
- 50 grams bread flour
- 20 grams milk powder (optional) For added richness
- 1 1/2 teaspoon salt For flavor
- 1 tablespoon sugar To feed the yeast
- 2 egg yolks egg yolks Adds richness
- 1 egg egg (for egg wash) For a shiny crust
For the Filling
- 200 grams mozzarella cheese Shredded or cut into small pieces
- 25 grams butter (for filling) Softened garlic butter mixture
- 1 tablespoon fresh parsley (chopped) For flavor
Instructions
Roasting the Garlic
- In a ramekin, place the whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast it at 160°C (320°F) for 120 minutes until it’s buttery soft.
Making Garlic Butter
- Once the garlic is ready, mix the roasted garlic with 50 grams of softened butter, chopped parsley, and 2 tablespoons of the garlic oil. Set it aside.
Preparing the Dough
- In a bowl, combine the warm milk, active dry yeast, and honey. Let this mixture proof for about 10 minutes until frothy.
- In a mixing bowl, combine the all-purpose flour, bread flour, sugar, milk powder (if using), the remaining softened butter, salt, two egg yolks, and the yeast mixture.
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until it’s soft and smooth.
Proofing the Dough
- Place the dough in a covered bowl and let it proof in a warm place for about 90 minutes, or until it doubles in size.
Assembling the Rolls
- Roll out the dough to about 1/4 cm thickness and spread the prepared garlic butter evenly over the surface.
- Sprinkle mozzarella cheese on top and then tightly roll the dough into a log.
- Cut the dough into 6 equal portions using a knife or dental floss.
Final Proof and Baking
- Place the rolls on a baking sheet, cover them, and let them proof for another 30 minutes until puffy.
- Preheat the oven to 175°C (350°F), brush the rolls with an egg wash, and bake for 20-25 minutes, checking after 20 minutes.
- Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat in the oven to enjoy warm. Ensure your yeast is fresh and use a kitchen scale for accurate measurements.