Directions
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Roast Garlic: Start by preparing the roasted garlic. In a ramekin, place a whole garlic head, cut off the top to expose the cloves. Drizzle with olive oil and sprinkle with a pinch of salt. Cover the ramekin with aluminum foil and roast in an oven preheated to 160°C (320°F) for a tremendous 2 hours. The garlic should become buttery soft and fragrant.
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Prepare Garlic Butter: Once the garlic is roasted, mix it with softened butter, chopped parsley, and 2 tablespoons of the garlic oil from the ramekin. Mash until smooth and well incorporated, then set this delightful mixture aside.
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Yeast Mixture: In a small bowl, combine the warm milk, active dry yeast, and honey. Let this mixture proof for about 10 minutes, or until it becomes frothy. This step is crucial as it activates the yeast, ensuring your rolls will rise beautifully.
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Make the Dough: In a large mixing bowl, combine the all-purpose flour, bread flour, sugar, milk powder (if using), softened butter, salt, and the frothy yeast mixture. Stir until the dough starts to come together, then it’s time for some kneading.
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Kneading the Dough: Attach a dough hook to your stand mixer and knead the dough on medium speed for 15-20 minutes. The goal is to achieve a soft and smooth dough that springs back when you poke it—a process that enhances its texture and structure.
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First Proof: After kneading, place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it proof in a warm area (around 29°C or 85°F) for about 1 hour and 30 minutes, or until it doubles in size. This is where the magic begins.
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Roll Out Dough: Once the dough has risen, turn it out onto a floured surface and gently roll it out to about 1/4 cm (or 1/8 inch) thickness. This thickness allows the rolls to bake evenly and ensures a good cheese-to-bread ratio.
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Spread Garlic Butter: Spread the prepared garlic butter evenly over the rolled-out dough. Make sure each bite is infused with that buttery goodness.
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Add Mozzarella: Sprinkle the mozzarella cheese generously over the garlic butter. The cheese will melt beautifully during baking, creating a wonderful gooey texture that complements the bread.
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Roll the Dough: Carefully roll the dough from one end to the other to form a log. Try to keep it tight, but not too tight, to allow the rolls to rise comfortably.
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Cut Dough: Use a sharp knife or dental floss to cut the dough log into 6 equal portions. Cleaning the blade before each cut can help keep the rolls from squishing.
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Second Proof: Place the cut rolls onto a baking sheet lined with parchment paper, leaving enough space between them for expansion. Cover again and let them proof for another 30 minutes. They should become puffy and inviting.
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Bake: Preheat your oven to 175°C (350°F). Brush the rolls with an egg wash made by whisking the egg with a splash of water for shine and color. Bake the rolls for about 20-25 minutes, checking at 20 minutes. They should be golden brown and sound hollow when tapped.
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Decorate: Once out of the oven, brush the baked rolls with any remaining garlic butter and sprinkle with extra chopped parsley for a lovely finishing touch. Serve warm and watch them vanish.
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