Imported from the web

Cheesy Garlic Rolls

Name: Cheesy Garlic Rolls
Prep time: 45 min
Cook time: 20 min
Total time: 155 min
Yield: 10 servings
Cuisine: European
Ingredients: 230 g lukewarm milk; 2 eggs, room temperature; 75 g unsalted butter, softened (For the dough); 50 g granulated sugar; 540 g bread flour; 10 g salt (For the dough); 7 g fast-action yeast (1 packet); 140 g unsalted butter, very soft (For the garlic butter filling; if using salted butter, skip the extra salt); 30 g garlic, finely grated (Source gives 30–40 g, or approximately 6–8 cloves); 5 g salt (For the garlic butter filling; omit or adjust if using salted butter); 8 g fresh parsley, chopped (For the garlic butter filling); 8 g fresh chives, chopped (For the garlic butter filling); chili flakes (Optional; use a pinch); 250 g mozzarella, shredded (For the cheese filling; low-moisture mozzarella works best according to the source tips); 120 g cheddar, shredded (For the cheese filling); 35 g parmesan (Source gives 35–50 g, or ⅓–½ cup; for the cheese filling); 1 egg (For the egg wash); 5 g milk or heavy cream (For the egg wash); 45 g salted butter, melted (For the butter-herb glaze); 4 g fresh parsley, chopped (For the butter-herb glaze); 4 g fresh chives, chopped (For the butter-herb glaze); salt (Add a pinch to the glaze only if using unsalted butter)

Imported by Starr2 on SeeMeCook

Soft, fluffy pull-apart rolls filled with garlic butter, fresh herbs, mozzarella, cheddar, and parmesan. They are finished with an egg wash and a warm butter-herb glaze for a golden, glossy, richly savory bake.

10 servings155 minEuropean

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Ingredients

230 g lukewarm milk
2 eggs, room temperature
75 g unsalted butter, softened (For the dough)
50 g granulated sugar
540 g bread flour
10 g salt (For the dough)
7 g fast-action yeast (1 packet)
140 g unsalted butter, very soft (For the garlic butter filling; if using salted butter, skip the extra salt)
30 g garlic, finely grated (Source gives 30–40 g, or approximately 6–8 cloves)
5 g salt (For the garlic butter filling; omit or adjust if using salted butter)
8 g fresh parsley, chopped (For the garlic butter filling)
8 g fresh chives, chopped (For the garlic butter filling)
chili flakes (Optional; use a pinch)
250 g mozzarella, shredded (For the cheese filling; low-moisture mozzarella works best according to the source tips)
120 g cheddar, shredded (For the cheese filling)
35 g parmesan (Source gives 35–50 g, or ⅓–½ cup; for the cheese filling)
1 egg (For the egg wash)
5 g milk or heavy cream (For the egg wash)
45 g salted butter, melted (For the butter-herb glaze)
4 g fresh parsley, chopped (For the butter-herb glaze)
4 g fresh chives, chopped (For the butter-herb glaze)
salt (Add a pinch to the glaze only if using unsalted butter)

Steps

1
Mix all of the dough ingredients until a soft dough forms.
2
Knead the dough for 8–10 minutes, until smooth and elastic. It should remain soft and slightly tacky rather than dry; avoid adding too much flour.
3
Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.
4
Make the garlic butter by mixing the very soft butter with the grated garlic, parsley, chives, and salt. Add the optional chili flakes if desired.
5
Roll the risen dough into a large rectangle measuring approximately 53 × 40 cm (20.9 × 15.7 inches).
6
Spread the garlic butter evenly over the dough, leaving a tiny border clear on one side to help seal the roll.
7
Sprinkle the mozzarella evenly over the butter, followed by the cheddar and then the parmesan. Lightly press the filling into the dough.
8
Roll the dough slowly and tightly into an even log to avoid gaps. Pinch the seam closed when you reach the end.
9
Cut the log into 8–12 rolls using thread, unflavored dental floss, or a knife. Eight rolls will be larger and more bakery-style; 12 will be more standard-sized.
10
Place the rolls in a greased 9 × 13-inch pan, leaving a little space between them. Cover and let them rise for 30–45 minutes, until puffy.
11
Prepare the butter-herb glaze by melting the butter, adding the parsley and chives, and mixing well. Set it aside.
12
Whisk together the egg and milk or heavy cream for the egg wash, then brush the tops of the puffy rolls lightly with it.
13
Bake the rolls in an oven preheated to 190°C for about 15–20 minutes, until the tops are light golden.
14
Remove the rolls from the oven and immediately brush them generously with the butter-herb glaze so it melts into the hot rolls.

Notes

Store covered at room temperature for up to 1 day, or refrigerate for 3–4 days and reheat before serving. Baked rolls can be frozen for up to 2 months. To make ahead, shape the rolls, refrigerate overnight, then let them rise and bake the next day. The source notes that skipping the egg wash is possible but results in less golden shine.