Description
Warm, cheesy garlic rolls with a crisp exterior and gooey center, perfect for any gathering.
Ingredients
Scale
- 3 1/2 cups (455 g) all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- 1 cup (240 ml) whole milk, warmed to 100–110°F (37–43°C)
- 6 tablespoons (85 g) unsalted butter, softened (for dough)
- 1/2 cup (113 g) unsalted butter, room temperature (for garlic butter)
- 2 tablespoons finely minced garlic (about 2–3 cloves)
- 2 tablespoons fresh parsley, finely chopped
- Salt to taste
- Black pepper to taste
- 3 cups (about 336 g) shredded mozzarella cheese
- 1/2 cup (about 45 g) shredded parmesan cheese
- 1 large egg + 1 tsp water (for egg wash)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine warmed milk, sugar, and yeast. Stir gently, cover, and set aside until foamy, about 8–10 minutes.
- Add the large egg, flour, and salt to the bowl with the activated yeast mixture.
- Mix gently: Attach the dough hook and mix on low until it comes together into a shaggy dough.
- Add butter: Gradually mix in the softened butter a little at a time, then knead for 5–6 minutes until smooth and slightly tacky.
- First rise: Transfer the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 60–90 minutes.
- Prepare garlic butter: Mix butter, minced garlic, parsley, salt, and pepper in a small bowl and set aside.
- Shape the rolls: Deflate the risen dough, roll it into a rectangle, spread garlic butter, and sprinkle cheeses.
- Roll and cut: Roll into a log and cut into eight 2-inch pieces. Transfer to a greased pan.
- Second rise: Cover loosely and let rise until doubled, about 25–35 minutes.
- Preheat the oven to 350°F (175°C) and brush the rolls with egg wash.
- Bake: Bake until golden brown, about 25–30 minutes. If tops brown too quickly, tent with foil.
- Finish: Brush warm rolls with remaining garlic butter before serving.
Notes
For best results, avoid overworking the dough and ensure proper milk temperature when activating yeast. Roll thickness affects baking time and doneness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 570
- Sugar: 4g
- Sodium: 800mg
- Fat: 39g
- Saturated Fat: 18g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg