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In a large bowl, combine the flour, salt, sugar, and yeast.

Add the warm milk and egg to the dry ingredients.

Mix until all ingredients are well combined and a shaggy dough forms.

Add the 50 grams of soft butter to the dough.

Knead the dough on a lightly floured surface or in a stand mixer until it becomes smooth and elastic, about 5-7 minutes.

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.

After resting, gently punch down the dough and divide it into 12 equal pieces.

Roll each piece of dough into a smooth ball.

Arrange the dough balls in a baking pan, leaving a small space between each.

Cover the pan and let the dough balls rest for an additional 30 minutes for a second proof, or until visibly puffy.

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.

Once the rolls have finished their second proof, brush the tops of the dough balls generously with the garlic butter mixture.

Sprinkle the 150 grams of mozzarella cheese evenly over the brushed rolls.

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.


In a large bowl, combine the flour, salt, sugar, and yeast.

Add the warm milk and egg to the dry ingredients.

Mix until all ingredients are well combined and a shaggy dough forms.

Add the 50 grams of soft butter to the dough.

Knead the dough on a lightly floured surface or in a stand mixer until it becomes smooth and elastic, about 5-7 minutes.

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.

After resting, gently punch down the dough and divide it into 12 equal pieces.

Roll each piece of dough into a smooth ball.

Arrange the dough balls in a baking pan, leaving a small space between each.

Cover the pan and let the dough balls rest for an additional 30 minutes for a second proof, or until visibly puffy.

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.

Once the rolls have finished their second proof, brush the tops of the dough balls generously with the garlic butter mixture.

Sprinkle the 150 grams of mozzarella cheese evenly over the brushed rolls.

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.
