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Export 15 ingredients for grocery delivery
Step 1
roast garlic In a ramekin, place one whole garlic head (cut the top off), drizzle with olive oil, sprinkle with salt, cover with aluminum foil, and roast at 160°C (320°F) for 2 hours until buttery soft.
Step 2
garlic butter When the garlic is ready, mix with softened butter, chopped parsley, and 2 tablespoons of the garlic oil, then set aside.
Step 3
yeast mixture In a bowl, combine warm milk, active dry yeast, and honey, then let it proof for about 10 minutes until frothy.
Step 4
dough In a mixing bowl, combine all-purpose flour, bread flour, sugar, milk powder, softened butter, salt, two egg yolks, and the yeast mixture.
Step 5
knead dough Knead the dough using a dough hook attachment on medium speed for 15-20 minutes until soft and smooth.
Step 6
proof dough Place the dough in a covered bowl and let it proof in a warm place (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size.
Step 7
roll out dough Roll out the dough to about 1/4 cm (or 1/8 inch) thickness, then spread the prepared garlic butter evenly over the surface.
Step 8
add mozzarella Sprinkle mozzarella cheese on top, then tightly roll the dough into a log.
Step 9
cut dough Cut the dough into 6 equal portions using a knife or dental floss.
Step 10
Second proof Place the rolls on a baking sheet, cover, and let them proof for another 30 minutes until puffy.
Step 11
bake Preheat the oven to 175°C (350°F), brush the rolls with egg wash, and bake for 20-25 minutes (check after 20 minutes).
Step 12
decorate Brush the baked rolls with the leftover garlic butter and sprinkle with chopped parsley before serving.