Description
Deliciously fluffy rolls filled with mozzarella and roasted garlic butter, perfect for any gathering.
Ingredients
- 1 garlic head
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter (softened)
- 1 tablespoon fresh parsley (chopped)
- 90 grams warm milk
- 7 grams active dry yeast
- 25 grams honey
- 200 grams all-purpose flour
- 50 grams bread flour
- 20 grams milk powder (optional)
- 25 grams butter (for mixing)
- 2 egg yolks
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese
- Garlic butter (from roasted garlic)
- 1 egg (for egg wash)
Instructions
- Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, and roast in foil for two hours at 160°C (320°F) until soft.
- Once roasted, mix the garlic cloves with softened butter, chopped parsley, and two tablespoons of garlic oil. Set aside.
- Combine warm milk, active dry yeast, and honey in a bowl. Allow to proof for about 10 minutes until frothy.
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, two egg yolks, and the yeast mixture. Mix until a rough dough forms.
- Use a dough hook on medium speed for 15-20 minutes until the dough is soft and smooth.
- Place the dough in a covered bowl and proof in a warm place for about 1 hour and 30 minutes, or until it doubles in size.
- Roll the dough to about 1/4 cm (or 1/8 inch) thickness. Spread the garlic butter evenly across the surface.
- Sprinkle 200 grams of mozzarella cheese over the garlic butter.
- Tightly roll the dough into a log and cut into 6 equal portions using a knife or dental floss.
- Arrange the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
- Preheat the oven to 175°C (350°F). Brush the rolls with egg wash and bake for 20-25 minutes, checking for a golden-brown finish after 20 minutes.
- Once baked, brush the rolls with leftover garlic butter and sprinkle with chopped parsley before serving.
Notes
For a twist, try adding different herbs or cheeses to the filling. Ensure all liquids are at the right temperature to activate the yeast effectively.
