Buttery Cheese Garlic Rolls

Ingredients

• 1 cup warm milk (approx. 110°F/45°C)
• 2 tbsp granulated sugar
• 2.25 tsp active dry yeast (1 standard packet)
• 4 tbsp unsalted butter (melted and cooled)
• 1 egg (large, room temperature)
• 3.25 cup all-purpose flour (plus more for dusting)
• 1 tsp salt
• 6 oz mozzarella cheese (cut into 12 cubes)
• 3 tbsp unsalted butter (melted, for the topping)
• 3 clove garlic (finely minced)
• 1 tbsp fresh parsley (finely chopped)

Steps

1. 1

   In a large bowl or the bowl of a stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy.

2. 2

   Add the melted butter and the egg to the yeast mixture. Whisk until well combined.

3. 3

   Add the flour and salt. Using a dough hook or a wooden spoon, mix until a shaggy dough forms.

4. 4

   Knead the dough for about 5-7 minutes by hand on a floured surface or in the stand mixer until it is smooth, elastic, and slightly tacky but not sticking to your hands.

5. 5

   Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.

6. 6

   Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces.

7. 7

   Flatten one piece of dough into a small disk. Place a cube of mozzarella cheese in the center.

8. 8

   Fold the edges of the dough over the cheese and pinch the seams tightly to seal. Roll it between your palms to form a smooth ball.

9. 9

   Place the rolls in a greased 9x13 inch baking dish. Cover and let them rise for another 30-45 minutes.

10. 10

    Preheat your oven to 350°F (175°C).

11. 11

    Bake the rolls for 20-25 minutes, or until the tops are golden brown.

12. 12

    While the rolls bake, prepare the garlic butter by whisking together the 3 tbsp of melted butter, minced garlic, and chopped parsley.

13. 13

    Immediately after removing the rolls from the oven, brush them generously with the garlic butter mixture while they are still hot.

Notes

Ensure the milk is not too hot (over 115°F) or it will kill the yeast. For a deeper flavor, you can add a pinch of garlic powder to the dough itself.

Nutrition per serving

• appetizer
• side dish
• bread
• baked
• vegetarian
• garlic butter
• cheese-stuffed