Buttery Cheese Garlic Rolls
Buttery Cheese Garlic Rolls
Ingredients
For the Dough
- 500 grams flour
- 10 grams salt
- 10 grams sugar
- 7 grams yeast
- 250 ml warm milk
- 1 egg
- 50 grams butter, soft
For the Topping
- 50 grams butter, melted
- 3 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 150 grams mozzarella cheese
Instructions
- 1
In a large bowl, combine the flour, salt, sugar, and yeast.
⏱️ 2 min
- 2
Add the warm milk and egg to the dry ingredients.
⏱️ 1 min
- 3
Mix until all ingredients are well combined and a shaggy dough forms.
⏱️ 3 min
- 4
Add the 50 grams of soft butter to the dough.
⏱️ 1 min
- 5
Knead the dough on a lightly floured surface or in a stand mixer until it becomes smooth and elastic, about 5-7 minutes.
⏱️ 7 min
- 6
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 hour to proof, or until doubled in size.
⏱️ 60 min
- 7
After resting, gently punch down the dough and divide it into 12 equal pieces.
⏱️ 3 min
- 8
Roll each piece of dough into a smooth ball.
⏱️ 3 min
- 9
Arrange the dough balls in a baking pan, leaving a small space between each.
⏱️ 2 min
- 10
Cover the pan and let the dough balls rest for an additional 30 minutes for a second proof, or until visibly puffy.
⏱️ 30 min
- 11
While the rolls are proofing, preheat your oven to 180°C (350°F). In a small separate bowl, combine the 50 grams of melted butter, 3 minced garlic cloves, and 2 tablespoons of chopped parsley.
⏱️ 5 min•🌡️ 180
- 12
Once the rolls have finished their second proof, brush the tops of the dough balls generously with the garlic butter mixture.
⏱️ 2 min
- 13
Sprinkle the 150 grams of mozzarella cheese evenly over the brushed rolls.
⏱️ 1 min
- 14
Bake the rolls in the preheated oven at 180°C for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Buttery Cheese Garlic Rolls
For the Dough
- 500 grams flour
- 10 grams salt
- 10 grams sugar
- 7 grams yeast
- 250 ml warm milk
- 1 egg
- 50 grams butter, soft
For the Topping
- 50 grams butter, melted
- 3 cloves garlic, minced
- 2 tablespoons parsley, chopped
- 150 grams mozzarella cheese
Instructions
- 1
In a large bowl, combine the flour, salt, sugar, and yeast.
⏱️ 2 min - 2
Add the warm milk and egg to the dry ingredients.
⏱️ 1 min - 3
Mix until all ingredients are well combined and a shaggy dough forms.
⏱️ 3 min - 4
Add the 50 grams of soft butter to the dough.
⏱️ 1 min - 5
Knead the dough on a lightly floured surface or in a stand mixer until it becomes smooth and elastic, about 5-7 minutes.
⏱️ 7 min - 6
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 hour to proof, or until doubled in size.
⏱️ 60 min - 7
After resting, gently punch down the dough and divide it into 12 equal pieces.
⏱️ 3 min - 8
Roll each piece of dough into a smooth ball.
⏱️ 3 min - 9
Arrange the dough balls in a baking pan, leaving a small space between each.
⏱️ 2 min - 10
Cover the pan and let the dough balls rest for an additional 30 minutes for a second proof, or until visibly puffy.
⏱️ 30 min - 11
While the rolls are proofing, preheat your oven to 180°C (350°F). In a small separate bowl, combine the 50 grams of melted butter, 3 minced garlic cloves, and 2 tablespoons of chopped parsley.
⏱️ 5 min•🌡️ 180 - 12
Once the rolls have finished their second proof, brush the tops of the dough balls generously with the garlic butter mixture.
⏱️ 2 min - 13
Sprinkle the 150 grams of mozzarella cheese evenly over the brushed rolls.
⏱️ 1 min - 14
Bake the rolls in the preheated oven at 180°C for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
⏱️ 25 min•🌡️ 180