Buttery Cheese Garlic Rolls

Ingredients

• 3 garlic heads (peeled; for roasting)
• 4 tbsp extra virgin olive oil (for roasting the garlic)
• salt (a pinch, for roasting the garlic)
• 2 eggs (for the dough)
• 0.5 cup warm milk (warm, for activating the yeast)
• 2.5 tsp active dry yeast (for the dough)
• 1 tbsp honey (for activating the yeast)
• 230 g all-purpose flour (slightly over 1 ¾ cups)
• 50 g bread flour (about 1/3 cup)
• 1.5 tsp salt (for the dough)
• 1 tbsp granulated sugar (for the dough)
• 2.5 tbsp unsalted butter (soft; added to the dough after the initial kneading)
• 1 tbsp fresh parsley (chopped)
• 2 cups mozzarella cheese (shredded; measurement is after shredding)
• 0.5 cup Parmesan cheese (freshly grated)
• 3.5 tbsp unsalted butter (soft; for the garlic butter)
• 3 tbsp fresh parsley (fresh and chopped; for the garlic butter)
• salt (a pinch, for the garlic butter)
• roasted garlic (the previously roasted garlic)
• 1 egg (beaten, for the egg wash)

Steps

1. 1

   Roast the garlic: place the 3 peeled garlic heads in a ramekin. Drizzle with the olive oil and add a pinch of salt. Cover the ramekin with aluminum foil and bake at 302°F (150°C) for about 1 hour 45 minutes.

2. 2

   Prepare the dough base in a mixing bowl or stand-mixer bowl. Combine the warm milk, active dry yeast, and honey. Stir, then leave the mixture in a warm environment for 10–15 minutes, until a layer of foam forms on top.

3. 3

   Add the eggs, all-purpose flour, bread flour, salt, and granulated sugar to the activated yeast mixture.

4. 4

   Using a stand mixer fitted with a dough hook, knead the dough on medium-low speed for 15 minutes.

5. 5

   Add the soft butter designated for the dough, then knead for 10 additional minutes. The finished dough should be very soft and slightly sticky.

6. 6

   Let the dough proof for 1½–2 hours at approximately 80.6°F (27°C).

7. 7

   While the dough proofs, chop enough parsley for the recipe and grate the mozzarella and Parmesan.

8. 8

   Prepare the garlic butter by mashing the soft butter, chopped parsley, a pinch of salt, and the previously roasted garlic together in a bowl or on a plate.

9. 9

   Roll out the proofed dough. Spread the prepared garlic butter over the dough, then add the shredded mozzarella and grated Parmesan.

10. 10

    Cut the filled dough into 6 strips and roll each strip individually. Place the rolls in a prepared pan lined with parchment paper.

11. 11

    Proof the shaped rolls again for 30 minutes.

12. 12

    Preheat the oven to 355°F (180°C). Beat the remaining egg and brush each roll with the egg wash.

13. 13

    Bake the rolls for 25–30 minutes, until baked through and golden.

Notes

The structured recipe lists 1 tablespoon honey, while one method sentence refers to 1 teaspoon; the ingredient list measurement was retained as authoritative. The source also notes that flour absorption and proofing temperature can affect dough texture and rise; the dough should remain soft and slightly sticky, and the yeast should foam during activation.

Nutrition per serving

• bread
• savory
• vegetarian
• baked
• cheese
• garlic
• yeast bread
• party food