Ingredients
For Roasting Garlic
- 1 head garlic head Use a whole garlic head.
- 1 pinch salt For seasoning.
- 30 grams olive oil For roasting garlic.
For Dough
- 50 grams butter (softened) For the dough mixture.
- 90 grams warm milk To proof yeast.
- 7 grams active dry yeast Ensure freshness for rising.
- 25 grams honey For sweetness.
- 200 grams all-purpose flour Base flour.
- 50 grams bread flour For better texture.
- 20 grams milk powder (optional) Add for richer flavor.
- 25 grams butter (for the rolls) To enhance flavor.
- 2 egg yolks For richness.
- 1.5 teaspoons salt For seasoning.
- 1 tablespoon sugar Helps with browning and flavor.
For Filling
- 200 grams mozzarella cheese (shredded) For filling.
- 1 egg for egg wash To give a golden color.
For Garlic Butter
- 50 grams leftover garlic butter For brushing on rolls.
- 1 tablespoon fresh parsley (chopped) For flavor and garnish.
Method
Preparation
- Roast garlic by placing a whole head (cut off the top) in a ramekin. Drizzle with olive oil, sprinkle with salt, cover with foil, and roast at 160°C (320°F) for 2 hours until soft.
- Mix roasted garlic with softened butter, chopped parsley, and 2 tablespoons of the garlic oil. Set aside.
- In a bowl, combine warm milk, active dry yeast, and honey. Let it proof for about 10 minutes until frothy.
Dough Preparation
- In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, two egg yolks, and the yeast mixture.
- Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
- Place the dough in a covered bowl and let it proof in a warm place for about 1 hour and 30 minutes until it doubles in size.
Forming Rolls
- Roll out the dough to about 1/4 cm thickness. Spread the prepared garlic butter evenly over the surface.
- Sprinkle mozzarella cheese on top and tightly roll the dough into a log.
- Cut the dough into 6 equal portions using a knife or dental floss.
Final Proofing and Baking
- Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
- Preheat the oven to 175°C (350°F). Brush the rolls with egg wash and bake for 20-25 minutes or until golden.
- Brush the baked rolls with leftover garlic butter and sprinkle with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 300mgFiber: 1gSugar: 3g
Notes
These rolls can be served on their own or with dipping sauces like marinara. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
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