Cheesy Garlic Herb Salt Bread
Cheesy Garlic Herb Salt Bread
Ingredients
For the Garlic Herb Compound Butter
- 1 stick salted butter, softened
- 2 tablespoons minced garlic
- 2 tablespoons freshly chopped parsley
For the Filling and Topping
- 1 block mozzarella cheese, cut into 2-inch chunks
- as needed pretzel salt, for topping
For the Bread Rolls
- 560 grams bread dough, prepared according to a separate recipe, proved and punched down
- as needed water, for spraying
Instructions
- 1
Place the softened salted butter on a plate. Add the minced garlic and freshly chopped parsley to the butter. Mix all ingredients together until well combined and uniform.
⏱️ 5 min
- 2
Pack the compound butter onto a piece of parchment paper. Shape the butter into a rectangular block by folding the parchment paper around it. Chill the butter block in the fridge for 15 minutes, then transfer to the freezer to harden for at least 30 minutes. Once hardened, cut the compound butter into 12 gram individual pieces.
⏱️ 5 min
- 3
Portion out the proved bread dough into pieces weighing about 65 to 70 grams each. Roll each dough piece into a tight ball. Cover the dough balls and let them rest for 15 minutes to allow the gluten to relax.
⏱️ 20 min
- 4
Take one rested dough ball and roll it out into a cone shape, approximately 6 inches long. Using a rolling pin, gently roll, stretch, and pull the dough into a long croissant shape, about 14 to 16 inches long.
⏱️ 15 min
- 5
Place one 12-gram piece of garlic herb compound butter and one 2-inch chunk of mozzarella cheese on the wider end of the stretched dough. Roll the dough over the butter and cheese, sealing the top. Continue rolling the dough into a tight croissant shape.
⏱️ 15 min
- 6
Spray a baking tray with cooking spray. Place about 6 to 8 shaped rolls on the greased baking tray, ensuring some space between them. Spray the rolls with water.
⏱️ 5 min
- 7
Place the baking tray in an oven (turned off) to proof for 1 hour. To create a warm, humid environment for proofing, place a pot or bowl of hot water on the bottom rack of the oven, underneath the rolls.
⏱️ 60 min
- 8
After 1 hour, the rolls should be proved and noticeably larger. Preheat the oven to 400°F (200°C). Spray the proved rolls with more water and top them with pretzel salt.
⏱️ 5 min•🌡️ 400
- 9
Bake the rolls at 400°F (200°C) for 12 minutes. After 12 minutes, reduce the oven temperature to 375°F (190°C) and continue to bake for another 10 minutes, or until the rolls are golden brown.
⏱️ 22 min•🌡️ 375
- 10
Once baked, remove the rolls from the oven. Brush the baked rolls with the melted garlic herb butter that has oozed out onto the baking tray during baking. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Herb Salt Bread
For the Garlic Herb Compound Butter
- 1 stick salted butter, softened
- 2 tablespoons minced garlic
- 2 tablespoons freshly chopped parsley
For the Filling and Topping
- 1 block mozzarella cheese, cut into 2-inch chunks
- as needed pretzel salt, for topping
For the Bread Rolls
- 560 grams bread dough, prepared according to a separate recipe, proved and punched down
- as needed water, for spraying
Instructions
- 1
Place the softened salted butter on a plate. Add the minced garlic and freshly chopped parsley to the butter. Mix all ingredients together until well combined and uniform.
⏱️ 5 min - 2
Pack the compound butter onto a piece of parchment paper. Shape the butter into a rectangular block by folding the parchment paper around it. Chill the butter block in the fridge for 15 minutes, then transfer to the freezer to harden for at least 30 minutes. Once hardened, cut the compound butter into 12 gram individual pieces.
⏱️ 5 min - 3
Portion out the proved bread dough into pieces weighing about 65 to 70 grams each. Roll each dough piece into a tight ball. Cover the dough balls and let them rest for 15 minutes to allow the gluten to relax.
⏱️ 20 min - 4
Take one rested dough ball and roll it out into a cone shape, approximately 6 inches long. Using a rolling pin, gently roll, stretch, and pull the dough into a long croissant shape, about 14 to 16 inches long.
⏱️ 15 min - 5
Place one 12-gram piece of garlic herb compound butter and one 2-inch chunk of mozzarella cheese on the wider end of the stretched dough. Roll the dough over the butter and cheese, sealing the top. Continue rolling the dough into a tight croissant shape.
⏱️ 15 min - 6
Spray a baking tray with cooking spray. Place about 6 to 8 shaped rolls on the greased baking tray, ensuring some space between them. Spray the rolls with water.
⏱️ 5 min - 7
Place the baking tray in an oven (turned off) to proof for 1 hour. To create a warm, humid environment for proofing, place a pot or bowl of hot water on the bottom rack of the oven, underneath the rolls.
⏱️ 60 min - 8
After 1 hour, the rolls should be proved and noticeably larger. Preheat the oven to 400°F (200°C). Spray the proved rolls with more water and top them with pretzel salt.
⏱️ 5 min•🌡️ 400 - 9
Bake the rolls at 400°F (200°C) for 12 minutes. After 12 minutes, reduce the oven temperature to 375°F (190°C) and continue to bake for another 10 minutes, or until the rolls are golden brown.
⏱️ 22 min•🌡️ 375 - 10
Once baked, remove the rolls from the oven. Brush the baked rolls with the melted garlic herb butter that has oozed out onto the baking tray during baking. Serve immediately.
⏱️ 5 min