ingredients:
for the dough:
- 3/4 cup (190 ml) milk
- 2 tbsp (26 g) unsalted butter, melted
- 3/4 tsp (4 g) salt
- 1 large (50 g) egg
- 2 tbsp (26 g) sugar
- 3 1/4 cups (400 g) bread flour
- 1 tsp (3 g) instant yeast
filling/topping:
- 16 cheese sticks, cut into 2 in/5 cm lengthwise (about 2 cups/200g shredded mozzarella)
- 2 tbsp melted butter
- 3 cloves minced garlic
- chopped parsley
- 1 beaten egg
instructions:
- Make the Dough: Combine all the ingredients for the dough and knead until smooth and elastic. Cover and proof in a warm spot until the dough doubles in size, about 1–1.5 hours.
- Shape the Dough: Punch down the dough to release air and divide it into 16 equal pieces. Shape each piece into a smooth ball. Cover with a clean towel or cling wrap and let rest for 15–20 minutes.
- Fill the Dough: Flatten each ball into a small circle. Roll out into a rectangular shape. Place a piece of mozzarella cheese (stick or shredded) on the end. (I would avoid string cheese as it may not melt as well; blocks of cheese cut into sticks work best.
- Cut and Roll: Use a pizza cutter or sharp knife to make a few lines on the dough from the edges toward the center, stopping short of the cheese. Roll the dough up around the cheese, sealing the edges, and place it seam-side down in a greased or parchment-lined baking tray.
- Garlic butter: Add minced garlic into melted butter to create a garlicky butter mixture. Brush 1/2 of this mixture onto the rolls.
- Final Proof: Cover and let the dough proof for 15–25 minutes, or until a gentle poke leaves a slight indent that doesn’t fully spring back.
- Brush and Bake: Brush the rolls with egg wash. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes, or until golden brown and cooked through. After baking, while the bread is still hot, brush it with the remaining garlic butter and sprinkle on chopped parsley.
- Serve: Let cool slightly and enjoy!
