Buttery Cheese Garlic Rolls (Print Version)

Pillowy rolls swirled with rich garlic butter and gooey cheese, finished with a hint of parsley.

# Ingredients:

→ Garlic Butter

01 - 1 whole garlic head
02 - Pinch of salt
03 - 2 tablespoons olive oil
04 - 3 1/2 tablespoons unsalted butter
05 - 1 tablespoon fresh parsley, finely chopped

→ Dough

06 - 6 tablespoons warm whole milk
07 - 2 1/4 teaspoons active dry yeast
08 - 1 tablespoon honey
09 - 1 1/2 cups all-purpose flour
10 - 1/3 cup bread flour
11 - 2 1/2 tablespoons milk powder (optional)
12 - 1 3/4 tablespoons unsalted butter, softened
13 - 2 large egg yolks
14 - 1 1/2 teaspoons salt
15 - 1 tablespoon granulated sugar

→ Filling

16 - 2 cups shredded mozzarella cheese
17 - Prepared garlic butter

→ Egg Wash

18 - 1 large egg, beaten

# Steps:

01 - Preheat oven to 320°F (160°C). Slice the top off the garlic head, place in a small baking dish, drizzle with olive oil, sprinkle lightly with salt, cover with foil, and roast for 2 hours until cloves are tender and golden.
02 - Squeeze roasted garlic cloves into a bowl. Add softened butter, chopped parsley, and 2 tablespoons of the garlic-infused olive oil. Mix thoroughly and set aside.
03 - In a small bowl, stir warm milk, active dry yeast, and honey together. Allow to sit for 10 minutes until foamy and activated.
04 - In a large bowl or stand mixer, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, egg yolks, and the proofed yeast mixture.
05 - Using a dough hook on medium speed, knead for 15 to 20 minutes until the dough is soft, elastic, and smooth.
06 - Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm environment (85°F/29°C) for approximately 90 minutes, or until doubled in size.
07 - Roll out dough on a floured surface to 1/8 inch (3 mm) thickness. Evenly spread the prepared garlic butter over the dough, then sprinkle mozzarella cheese across the surface.
08 - Roll the filled dough tightly into a log. Using a serrated knife or unflavored dental floss, slice into 6 equal portions.
09 - Arrange the rolls cut side up on a lined baking sheet. Cover and proof for 30 minutes until puffy.
10 - Preheat oven to 350°F (175°C). Brush the rolls with egg wash and bake for 20 to 25 minutes, checking for golden brown color after 20 minutes.
11 - Once baked, brush hot rolls with leftover garlic butter and garnish with fresh parsley. Serve warm.

# Notes:

01 - For extra flavor, use freshly grated mozzarella and freshly chopped parsley.

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