Cheesy Garlic Butter Bombs (Print Version)
Golden, fluffy buns with garlic butter and a cheesy center, ideal for sharing or snacking.
# Ingredients:
→ Dough
01 -
1 cup warm whole milk
02 -
2 1/4 teaspoons active dry yeast
03 -
1/4 cup granulated sugar
04 -
1 teaspoon fine salt
05 -
1/4 cup unsalted butter, melted
06 -
1 large egg
07 -
3 cups all-purpose flour, plus extra for dusting
→ Filling
08 -
1/2 cup unsalted butter, softened
09 -
4 cloves garlic, minced
10 -
1/4 cup fresh parsley, finely chopped
11 -
1 cup mozzarella cheese, shredded
12 -
1/2 cup Parmesan cheese, grated
13 -
Salt and black pepper, to taste
→ Finishing
14 -
2 tablespoons unsalted butter, melted, for brushing
15 -
Extra chopped fresh parsley, for garnish (optional)
# Steps:
01 -
In a large mixing bowl, stir together the warm milk, active dry yeast, and granulated sugar. Allow to stand for 5 to 10 minutes until the surface becomes foamy.
02 -
Blend in the melted butter, salt, and egg. Gradually incorporate the all-purpose flour, one cup at a time, until a cohesive, soft dough emerges.
03 -
Transfer the dough to a floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 -
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm area for 60 to 90 minutes until doubled in size.
05 -
While the dough rises, combine softened butter, minced garlic, chopped parsley, shredded mozzarella, grated Parmesan, salt, and pepper in a mixing bowl.
06 -
Deflate the dough and separate into 12 equal portions. Flatten each portion into a disk and place a spoonful of cheese filling in the center. Pinch the edges firmly to seal.
07 -
Arrange the filled dough balls, seam-side down, on a parchment-lined baking sheet. Cover loosely and let rise for 30 minutes.
08 -
Preheat oven to 375°F (190°C). Bake the buns for 15 to 20 minutes until golden brown on top.
09 -
Allow buns to cool slightly. Brush the tops with melted butter and sprinkle with additional parsley if desired. Serve warm.
# Notes:
01 -
Ensure the milk is warm, not hot, to properly activate the yeast and prevent killing it.