I love adapting recipes I find online, and I did just that with these cheesy garlic rolls. I mildly adapted Jane Dunn's (aka Jane's Patisserie) cinnamon rolls to make these deliciously soft cheese and garlic rolls.
The great things about the dough for cinnamon rolls is that it is easily adaptable, and you can substitute so many different flavour ideas.
I have so many different sweet and savoury variations I want to experiment with, so watch this space.
Ingredients:
Dough:
600g strong white bread flour
14g dried active yeast
1 teaspoon salt
1 tablespoon caster sugar
90g unsalted butter, melted
275ml whole milk
1 large egg
Filling:
45g unsalted butter, melted
3 garlic cloves
200g cheddar and mozzarella
165 Philadelphia garlic and herb cream cheese
Topping:
1 garlic cloves or 1 teaspoon of garlic purée
2 tablespoons butter
1/4 teaspoon Parsley, chopped (fresh or dried)
Method:
Dough:
In your stand mixer bowl add the flour, caster sugar, yeast and sea
salt. Stir until they combine. With your mixer on low speed and the dough hook attached, add in the butter. Mix until it resembles breadcrumbs.
Heat your milk until it becomes warm. I warm it in the microwave for 20 seconds and then 10 second bursts, until it reaches the required temperature. Make sure to watch it because you don't want it to get hot.
Add the milk and egg to the dry ingredients with the mixer on low speed.
In your stand mixer, knead
the dough for 10 minutes. It will be spring to touch when it's ready.
Place the dough in an oiled bowl, and cover with cling
film. Leave in a warm place to proof for 1-2 hours, or until it has doubled in size.
Once
the dough has risen, roll it out on to a floured surface into a rectangle, 30cm by 40cm.
Filling:In a bowl, melt the butter and crush the garlic into it and stir. Spread it across the dough. Add spoonfuls of the cream cheese across the dough, so it's easier to spread out with a spatula. Sprinkle the cheese over the filling.
Roll the dough from the long edge into a long sausage. Cut this into 12 pieces.
Put the rolls into a rectangular dish and cover with cling film, for a second proof. Leave to rise for another hour.
Preheat the oven to 180C/160CFan towards the end of the rolls rising.
Bake in the oven for 20-25 minutes, until golden brown and cooked through. Topping:In a bowl, melt the butter and crush the garlic into the melted butter and add in the parsley. Take a pastry brush and brush the butter mixture across the tops of the rolls.
Leave to cool for about 30 minutes and then enjoy!
Watch the video here.
Sonya
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