Buttery Cheese Garlic Rolls (Print Version)
# Ingredients:
→ Dough
01 -
Whole milk
02 -
Active dry yeast
03 -
Honey
04 -
All-purpose flour
05 -
Bread flour
06 -
Unsalted butter
07 -
Egg yolks (or 1 whole egg as an alternative)
08 -
Sugar
09 -
Powdered milk
10 -
Salt
→ Filling
11 -
Garlic
12 -
Olive oil
13 -
Mozzarella cheese
14 -
Parsley (chopped, for garnish)
# Instructions:
01 -
Combine milk, active dry yeast, and honey. Allow yeast to activate. In a mixing bowl, combine all-purpose and bread flour, powdered milk, sugar, and salt. Add yeast mixture, butter, and egg yolks. Knead the dough with a stand mixer until smooth and elastic.
02 -
Place the dough in a bowl, cover, and let it proof at 29°C (84°F) for 1 hour and 30 minutes or until doubled in size.
03 -
Preheat oven to 160°C (320°F). Trim the root end of a garlic head, drizzle with olive oil, and sprinkle with salt. Cover with foil and roast for 2 hours or until soft and golden. Cool before handling.
04 -
Punch down the dough, divide into 6 equal portions, and roll into balls. Flatten each ball, add roasted garlic and mozzarella in the center, then seal and shape into rolls.
05 -
Arrange the rolls in a baking pan. Cover and let them proof for 30 minutes or until puffy.
06 -
Preheat oven to 175°C (347°F). Bake the rolls for 25 minutes or until golden brown. Check at the 20-minute mark.
07 -
Broil the rolls at 190°C (375°F) for 2-3 minutes for a golden finish. Brush with garlic butter and sprinkle with chopped parsley before serving.
# Notes:
01 -
Proof the dough thoroughly to ensure soft and fluffy rolls.
02 -
Broiling the rolls enhances the golden top color.
03 -
Using dental floss for slicing prevents the dough from tearing.