Description
Delicious, soft rolls filled with gooey mozzarella cheese and roasted garlic, perfect for any occasion.
Ingredients
- 1 head garlic
- Sprinkle of salt
- 30 grams olive oil
- 50 grams butter
- 1 tablespoon fresh parsley
- 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
- 2 egg yolks
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 200 grams mozzarella cheese
- Garlic butter (prepared)
- 1 egg (for egg wash)
Instructions
- Roast one head of garlic in a ramekin with olive oil and salt, covered with aluminum foil at 160°C (320°F) for 2 hours.
- Mix roasted garlic with softened butter, chopped parsley, and garlic oil; set aside.
- Combine warm milk, active dry yeast, and honey in a bowl and let proof for about 10 minutes.
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, egg yolks, and the yeast mixture.
- Knead the dough with a dough hook for 15-20 minutes until soft and smooth.
- Let the dough proof in a warm place for about 1 hour and 30 minutes, until doubled in size.
- Roll out the dough to about 1/4 cm thickness and spread garlic butter evenly over it.
- Sprinkle mozzarella cheese on top and roll the dough into a log.
- Cut the log into 6 equal portions.
- Place rolls on a baking sheet, cover, and let them proof for another 30 minutes.
- Preheat oven to 175°C (350°F), brush rolls with egg wash, and bake for 20-25 minutes.
- Brush baked rolls with leftover garlic butter and sprinkle with parsley before serving.
Notes
Best served warm. You can store leftover rolls in an airtight container at room temperature for a couple of days or refrigerate for up to a week.