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Step 1
In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar.
Step 2
Let stand for 5 minutes.
Step 3
In another bowl combine the flour and salt.
Step 4
While the mixer is running, add the flour mixture slowly.
Step 5
Beat on low speed for 5 minutes.
Step 6
Lightly grease a large bowl with olive oil.
Step 7
Transfer the dough into the bowl.
Step 8
Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
Step 9
Preheat oven to 350ºF.
Step 10
Line a baking sheet with parchment paper.
Step 11
Punch the dough.
Step 12
Transfer the dough onto a lightly floured surface.
Step 13
Divide the dough into 8 equal balls.
Step 14
Transfer the balls on the prepared baking sheet.
Step 15
Let rise for 45 minutes or until doubled in size.
Step 16
Brush with beaten egg.
Step 17
Bake in preheated oven for 20-25 minutes or until golden.
Step 18
Remove from the oven and allow to cool completely.
Step 19
To make the cream cheese filling, in a bowl combine the cream cheese and sugar.
Step 20
Beat with electric mixer on medium speed until smooth.
Step 21
Preheat oven to 400ºF.
Step 22
Cut each bread roll into 8 equal wedges.
Step 23
Make sure to not completely cut through the bread.
Step 24
Pipe a small amount of the cream cheese filling in between each wedge.
Step 25
In a bowl combine the melted butter, milk, eggs, garlic, parsley and salt.
Step 26
Dip each bread roll into the butter mixture.
Step 27
Bake in preheated oven for 8-10 minutes or until crispy.