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Buttery Cheese Garlic Rolls

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Irresistible pull-apart buttery cheese garlic rolls, soft inside with golden crust, filled with roasted garlic and melted mozzarella.

Ingredients

Scale
  • 1 garlic head
  • Sprinkle of salt
  • 30 g olive oil
  • 50 g butter
  • 1 tablespoon fresh parsley
  • 90 g warm milk
  • 7 g active dry yeast
  • 25 g honey
  • 200 g all-purpose flour
  • 50 g bread flour
  • 20 g milk powder (optional)
  • 25 g butter
  • 2 egg yolks
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 200 g mozzarella cheese
  • Garlic butter (from previous step)
  • 1 egg

Instructions

  1. Roast garlic: In a ramekin place the whole garlic head (top cut off), drizzle with 30 g olive oil, sprinkle salt, cover with foil, roast at 160°C (320°F) for 120 minutes until cloves become buttery soft and caramelized.
  2. Make garlic butter: Mash roasted garlic, mix with 50 g softened butter, 1 tablespoon chopped parsley, and 2 tablespoons of garlic oil until spreadable.
  3. Proof yeast: Combine 90 g warm milk, 7 g active dry yeast, and 25 g honey; let sit for 10 minutes until frothy.
  4. Mix dough: Combine flours, sugar, milk powder, 25 g softened butter, 1 1/2 teaspoon salt, 2 egg yolks, and the yeast mixture until shaggy.
  5. Knead dough: Knead with a dough hook on medium for 15-20 minutes until smooth and elastic.
  6. First proof: Place dough in a covered bowl at 29°C (85°F) for 90 minutes until it doubles in size.
  7. Roll and fill: Roll dough to 1/4 cm thickness, spread garlic butter, add 200 g mozzarella, roll tightly into a log.
  8. Cut and second proof: Cut log into 6 equal rolls, place on a sheet, proof for 30 minutes until puffy.
  9. Bake and finish: Preheat oven to 175°C (350°F), brush with egg wash, bake for 20-25 minutes, then brush with leftover garlic butter and parsley until golden.

Notes

Use high-quality mozzarella for optimal stretch. Try an egg wash for extra browning.

Nutrition

Find it online: https://easyumrecipes.com/buttery-cheese-garlic-rolls/