Buttery Cheese Garlic Rolls
These Buttery Cheese Garlic Rolls are fluffy, cheesy, and bursting with garlic flavor, making them perfect for any meal or snack.
Ingredients
For the Garlic
- 1 head garlic head Cut the top off for roasting.
- 30 grams olive oil
- Sprinkle salt
For the Dough
- 50 grams butter (softened) For the dough.
- 90 grams warm milk Not hot, to activate the yeast.
- 7 grams active dry yeast Ensure yeast is fresh for the best rise.
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (for the dough)
- 2 egg yolks
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese (shredded)
- 1 egg for wash
For the Garlic Butter
Instructions
Roasting the Garlic
- In a ramekin, place one whole garlic head (cut the top 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.
Making Garlic Butter
- When the garlic is ready, mix the roasted garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil. Set aside.
Preparing Yeast Mixture
- In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
Making the Dough
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, two egg yolks, and the yeast mixture.
Kneading the Dough
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Proofing the Dough
- Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
Rolling Out the Dough
- Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
Adding Mozzarella
- Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Cutting the Dough
- Cut the dough into 6 equal portions using a knife or dental floss.
Second Proofing
- Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Baking
- Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Decorating
- Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.
Notes
These rolls are best served warm and can be enjoyed on their own or with a side of marinara sauce for dipping. To store, keep them in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped in plastic wrap.