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Step 1
Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
Step 2
Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
Step 3
Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
Step 4
Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
Step 5
Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
Step 6
Cover with a clean kitchen towel and let rise for 30 minutes.
Step 7
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Step 8
Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
Step 9
While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
Step 10
Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
Step 11
Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
Step 12
Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
Step 13
Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
Step 14
Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.