Cheese Garlic Rolls
Soft, fluffy rolls packed with melted cheese and fragrant garlic herb butter, finished with a glossy herb butter glaze.
Equipment
Ingredients
Dough
all-purpose flour (room_temperature)
500 g
milk (warm)
250 ml
active dry yeast
7 g
granulated sugar
25 g
butter (melted)
50 g
egg
1 piece
salt
8 g
Filling
butter (softened)
80 g
garlic (minced)
4 clove
fresh parsley
15 g
mozzarella cheese (shredded)
200 g
parmesan cheese (grated)
50 g
Herb Butter Glaze
butter (melted)
30 g
garlic (minced)
1 clove
fresh parsley
5 g
Instructions
Activate the yeast
Mix warm milk with sugar and yeast, let it foam for 5-10 minutes.
Make the dough
Combine flour, salt, egg, melted butter and yeast mixture. Knead until smooth and elastic.
First rise
Cover the dough and let it rise in a warm place until doubled in size.
Prepare the filling
Mix softened butter with minced garlic and chopped parsley.
Roll out the dough
Roll the dough into a rectangle about 40x30 cm on a floured surface.
Spread filling and add cheese
Spread garlic butter evenly over the dough, then sprinkle with mozzarella and parmesan.
Roll and cut
Roll the dough tightly from the long side, then cut into 12 equal pieces.
Second rise
Place rolls in a baking dish, cover and let rise for 20 minutes.
Bake the rolls
Bake in preheated oven at 190°C for 20-25 minutes until golden brown.
Make the herb butter glaze
Mix melted butter with minced garlic and parsley.
Glaze and serve
Brush warm rolls with herb butter glaze and serve immediately.
Original recipe
Storage
Best served fresh. Reheat in oven to restore crispiness. Can be frozen before baking - add 5 extra minutes to bake time.
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