Cheese-Stuffed Garlic Butter Rolls

Ingredients

• 2.25 tsp active dry yeast
• 1.25 cup whole milk (Slightly warmed to 90–110°F)
• 1 tsp granulated sugar (For the yeast mixture)
• 4.25 cup all-purpose flour (Use 2 cups initially and add the remainder afterward)
• 1 egg (Beaten and at room temperature; for the dough)
• 6 tbsp salted butter (Softened; for the dough)
• 1 tbsp granulated sugar (For the dough)
• 0.75 tsp salt (For the dough)
• 1 tbsp honey
• 1 tbsp garlic powder (For the dough)
• 1 tsp onion powder (For the dough)
• 1 tsp dried parsley (For the dough)
• 1 tsp dried oregano (For the dough)
• 0.5 tsp Italian seasoning (Added to the dough mixture)
• Parmesan cheese (The method says to add Parmesan to the dough mixture; quantity not specified)
• 1 tbsp fresh parsley (Chopped; for the dough mixture)
• 1 cup mozzarella cheese (Finely shredded)
• 0.5 cup unsalted butter (Softened; for the filling)
• 4 cloves fresh garlic (Finely minced; for the filling)
• 1 tbsp fresh parsley (Freshly chopped; for the filling)
• 2 tbsp Parmesan cheese (Grated; for the filling, plus more for topping)
• salt (To taste; for the filling)
• 0.25 tsp black pepper (For the filling)
• 0.25 tsp red chili flakes (For the filling)
• 0.5 tsp Italian seasoning (For the filling)
• 1 egg (For the egg wash)
• 1 tbsp milk (For the egg wash)
• 4 tbsp butter (Melted; for the garlic butter glaze)
• 3 cloves fresh garlic (Minced; for the glaze)
• 1 tsp onion powder (For the glaze)
• 1 tbsp fresh parsley (Chopped; for the glaze)
• 2 tbsp Parmesan cheese (Grated; for the glaze)
• butter (Some butter to glaze the baking dish; quantity not specified)

Steps

1. 1

   Combine the slightly warmed milk, active dry yeast, and 1 teaspoon sugar in a bowl. Mix and leave for 10 minutes, or until the yeast has bloomed.

2. 2

   In a stand-mixer bowl or mixing bowl, combine 2 cups of the flour with the dough sugar, salt, garlic powder, onion powder, Italian seasoning, the unspecified Parmesan for the dough, and the dough parsley. Mix well.

3. 3

   Add the softened salted butter, beaten egg, bloomed yeast mixture, and honey. Mix with a dough-hook attachment or by spoon for 2–3 minutes, until combined.

4. 4

   Add the remaining flour and knead for 8–10 minutes, until a smooth dough ball forms.

5. 5

   Place the dough in a greased bowl, cover it, and leave it in a warm place for 1 hour, or until doubled in size.

6. 6

   In a bowl, combine the softened unsalted butter, minced filling garlic, filling Parmesan, salt, black pepper, onion powder, filling parsley, and red chili flakes. Mix well to make the garlic-butter filling.

7. 7

   Once the dough has doubled, roll it out into a rectangular shape.

8. 8

   Spread the garlic-butter filling evenly over the dough.

9. 9

   Sprinkle the shredded mozzarella evenly over the filling.

10. 10

    Roll the dough into a long log, then cut it with a knife or thread into 10–12 equal-size rolls.

11. 11

    Glaze a baking dish with some butter. Place the rolls in the dish, cover, and leave them in a warm spot for 30 minutes to proof again.

12. 12

    Brush the proofed rolls with the egg wash and sprinkle additional grated Parmesan over the top.

13. 13

    Preheat the oven to 350°F.

14. 14

    Bake the rolls for 28–30 minutes, until golden brown.

15. 15

    Brush the hot rolls with the garlic-butter glaze and serve warm.

Notes

The source does not specify the quantity of Parmesan added to the dough or the amount of butter used to grease the bowl and baking dish. It also says to mix for “2–3” minutes without specifying the unit; this is interpreted as minutes based on context.

Nutrition per serving

• bread
• savory baking
• vegetarian
• cheese-filled
• garlic bread
• baked
• comfort food