Garlic Cheese Rolls
Soft tangzhong brioche rolls filled with garlic butter, parmesan, and mozzarella, baked in a 9x13 pan and finished with a garlic butter brush and fresh chives.
Servings: 12 rolls
Equipment
- Instant-read thermometer
Ingredients
Tangzhong
- 2 tablespoons all-purpose flour
- 1/2 cup whole milk
Brioche Dough
- 3/4 cup whole milk warmed to 100 to 110°F
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted or very soft
- 2 large eggs room temperature
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tablespoons unsalted butter softened, added after kneading
Garlic Butter Filling
- 1/2 cup unsalted butter softened
- 4 cloves garlic finely minced (or 1 tablespoon roasted garlic)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cheese Layer
- 3/4 cup freshly grated parmesan cheese
- 1 cup shredded mozzarella cheese
Garlic Butter Finish
- 3 tablespoons unsalted butter melted
- 1 clove garlic finely minced
- 2 tablespoons freshly grated parmesan cheese
- 1-2 tablespoons chopped fresh chives or parsley
- flaky salt optional
Instructions
Make the Tangzhong
- In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until thickened into a paste that leaves visible lines when stirred, about 2 to 4 minutes. Transfer to a bowl and let cool to room temperature.2 tablespoons all-purpose flour, 1/2 cup whole milk
Make the Dough
- In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.3/4 cup whole milk, 2 1/4 teaspoons active dry yeast, 2 tablespoons granulated sugar
- In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, yeast mixture, melted butter, eggs, salt, and both flours. Mix on low speed until a soft dough forms.1/4 cup unsalted butter, 2 large eggs, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Knead on medium speed for 5 to 8 minutes until smooth and elastic. Add the softened butter one tablespoon at a time, mixing until fully incorporated. The dough should be smooth and slightly tacky.5 tablespoons unsalted butter
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1 to 2 hours, or until doubled in size.
- Refrigerate the dough for 2 to 8 hours or overnight. This makes the soft dough much easier to roll and shape.
Make the Garlic Butter Filling
- In a small bowl, mix together the softened butter, garlic, Italian seasoning, black pepper, and salt until smooth and spreadable.1/2 cup unsalted butter, 4 cloves garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon salt
Shape the Rolls
- Butter a 9x13-inch baking pan.
- Roll the chilled dough into a 16x12-inch rectangle with the long side facing you. Spread the garlic butter filling in a thin, even layer, leaving a 1/2-inch border along the far long edge.
- Sprinkle the parmesan evenly over the butter, followed by the mozzarella.3/4 cup freshly grated parmesan cheese, 1 cup shredded mozzarella cheese
- Using a pizza cutter or sharp knife, cut the dough into 12 strips, each about 1 1/3 inches wide. Roll each strip up into a spiral and place it cut side up in the prepared pan, arranging the rolls in 4 rows of 3.
- Cover loosely and let rise for 50 to 70 minutes, until very puffy.
Bake
- Preheat the oven to 325°F (165°C).
- Bake for 25 to 28 minutes, until lightly golden on the edges and the centers reach about 190 to 195°F. Tent loosely with foil if the tops brown too quickly.
Finish
- Stir the minced garlic into the melted butter. While the rolls are warm, brush them with the garlic butter, then sprinkle with parmesan, chives, and flaky salt if desired.3 tablespoons unsalted butter, 1 clove garlic, 2 tablespoons freshly grated parmesan cheese, 1-2 tablespoons chopped fresh chives, flaky salt
- Serve warm.
Notes
- Don't skip the chill. This is a very soft dough and it will feel sticky after kneading. Chilling it after the first rise makes it much easier to roll and shape, so avoid adding extra flour.
- Go easy on the cheese. Too much cheese can leak out during baking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Nutrition
Calories: 400Calories | Carbohydrates: 33g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 508mg | Fiber: 1g | Sugar: 3g | Calcium: 160mg
