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Buttery cheese Garlic Rolls

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Buttery Cheese Garlic Rolls These rolls are incredibly soft, fluffy, and loaded with melted, bubbly mozzarella cheese. So addictive, you wont be able to stop at just one! Here, youll find the best melt-in-your-mouth garlic cheese rolls recipe thats perfect for any occasion.

Author: Chef Sally

Ingredients

Scale

3 garlic heads, peeled
4 tbsp extra virgin olive oil
Pinch of salt
2 eggs
½ cup (120 ml) warm milk
2 1/2 tsp(8 g) active dry yeast
1 tbsp honey
Slightly over 1 ¾ cups (230 g) all-purpose flour
1/3 cup (50 g) bread flour
1 1/2 tsp salt
1 tbsp granulated sugar
2 ½ tbsp (35 g) soft, unsalted butter
1 tbsp chopped fresh parsley
2 cups, after shredded (200 g) mozzarella cheese
½ cup, freshly grated (45 g) parmesan cheese
3 ½ tbsp (50 g) soft, unsalted butter
3 tbsp parsley
Pinch of salt
Previously roasted garlic
1 egg, beaten

Instructions

Start by roasting the garlic. Peel 3 garlic heads and place them in a ramekin, drizzle 4 tbsp of extra virgin olive oil, and just a pinch of salt. Cover in aluminum foil and bake at 302 F (150 C) for about 1 hour and 45 minutes.
Prepare the dough. Grab a mixing bowl or a stand mixer bowl and combine ½ cup (120 ml) warm milk, 2 ½ tsp (8 g) active dry yeast and 1 tsp honey. Stir and let this mixture sit in a warm environment for 10-15 minutes, or until you see a foam layer on top.
To this mixture add 2 eggs, slightly over 1 ¾ cups (230 g) all-purpose flour, 1/3 cup (50 g) bread flour, 1 1/2 tsp salt, and 1 tbsp granulated sugar. Use a stand mixer with the dough hook attachment and knead the dough on medium- low speed for 15 minutes. After 15 minutes, add 2 ½ tbsp (35 g) soft, unsalted butter. Knead for 10 extra minutes. The dough should be very soft and slightly sticky.
Let the dough proof for 1 hour and 30 minutes to 2 hours, at a temperature of 80.6 F (27 C).
While the dough proofs, chop parsley to have about 4 tbsp, and grate mozzarella to have 2 cups (200 g) and to have ½ cup (45 g) of parmesan cheese.
Prepare the garlic butter, in a bowl or plate, mash 3 ½ tbsp (50 g) soft unsalted butter, 3 tbsp fresh and chopped parsley, a pinch of salt, and the previously roasted garlic
Roll out the dough, spread the prepared garlic butter, add the 2 cups (200 g) of mozzarella cheese and ½ cup (45 g) parmesan cheese.
Cut the dough into 6 strips and roll each one individually. Place them in a prepared pan with parchment paper. proof again for 30 more minutes.
Preheat the oven to 355F (180 °C), beat one egg to prepare the egg wash, and brush each one of the rolls with the egg. Bake for 25-30 minutes.

Notes

If you try this recipe, please leave us a review on our website! And if you have any questions, feel free to ask in the commentsIll try to reply as fast as I can. Happy baking!