Description
These Buttery Cheese Garlic Rolls are irresistibly soft, flavorful, and packed with gooey mozzarella and roasted garlic butter. Perfect for any gathering or as a comforting snack, they combine a tender yeast dough with rich garlic butter and melty cheese for a crowd-pleasing treat.
Ingredients
Roasted Garlic Butter
- 1 garlic head (whole, top cut off)
- Sprinkle of salt
- 3 tbsp olive oil
- 50 grams (1/4 cup) butter, softened
- 1 tablespoon fresh parsley, chopped
Dough
- 90 grams (1/3 cup) warm milk
- 7 grams (2 1/4 tsp) active dry yeast
- 1 tbsp honey
- 200 grams (1 1/2 cups) all purpose flour
- 50 grams (1/2 cup) bread flour
- 20 grams (3 tbsp) milk powder (optional)
- 25 grams (2 tbsp) butter, softened
- 2 egg yolks
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
Filling and Finishing
- 200 grams (2 cups) mozzarella cheese
- Garlic butter made previously
- 1 egg (for egg wash)
Instructions
- Roast Garlic: Place the whole garlic head in a ramekin with the top cut off, drizzle with olive oil, sprinkle with salt, and cover with aluminum foil. Roast in a preheated oven at 160°C (320°F) for 2 hours until the garlic becomes buttery soft.
- Prepare Garlic Butter: Once the garlic is roasted, mash it and mix with softened butter, chopped fresh parsley, and 2 tablespoons of the garlic oil from roasting. Set this garlic butter aside for later use.
- Proof Yeast: In a bowl, combine warm milk, active dry yeast, and honey. Let the mixture proof for about 10 minutes or until it becomes frothy, indicating the yeast is active.
- Make Dough: In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, two egg yolks, and the frothy yeast mixture. Mix to combine all ingredients thoroughly.
- Knead Dough: Using a dough hook attachment on medium speed, knead the dough for 15-20 minutes until it is soft, smooth, and elastic.
- First Proof: Place the kneaded dough in a covered bowl and let it proof in a warm place at around 29°C (85°F) for 1 hour and 30 minutes or until it has doubled in size.
- Roll Out Dough: Roll the proofed dough on a lightly floured surface to about 1/4 cm (1/8 inch) thickness. Spread the prepared garlic butter evenly over the surface.
- Add Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the garlic butter layer.
- Roll and Cut: Roll the dough tightly into a log shape. Using a sharp knife or dental floss, cut the log into 6 equal portions.
- Second Proof: Arrange the rolls on a baking sheet, cover them, and let them proof for an additional 30 minutes until puffy.
- Bake Rolls: Preheat the oven to 175°C (350°F). Brush the rolls with a beaten egg as an egg wash to help them brown nicely. Bake for 20-25 minutes, checking after 20 minutes to ensure they are golden and cooked through.
- Decorate and Serve: Once baked, brush the rolls with the leftover garlic butter and sprinkle with additional chopped parsley for a fresh finish. Serve warm.
Notes
- Roasting the garlic at a low temperature for 2 hours softens it without burning, creating a mellow, buttery flavor.
- Milk powder is optional but helps improve the texture and softness of the rolls.
- Use warm milk (not hot) to activate the yeast properly without killing it.
- Proofing the dough twice ensures a light, airy texture in the finished rolls.
- Brush with egg wash before baking for a shiny, golden crust.
- Use dental floss for cutting the roll if you want clean, even cuts without squashing the dough.
- Prep Time: 15 minutes
- Cook Time: 2 hours 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
