Make these roasted garlic cream cheese rolls for your next dinner party! They are made with the softest dough, filled with a layer of garlic cream cheese, and smothered in roasted garlic butter. I created this for my fellow garlic girlies and they are to die for!
When I was working at a bakery, I was known to be the cinnamon roll queen. But it didn’t stop at cinnamon rolls, we are making all kinds of rolls! One of my lifetime goals is to make every single roll that could ever exist. This roll is for my garlic and cheese peeps. I was very inspired by the garlic and cream cheese bagel that was going viral a while back! I hope you guys enjoy this!!
Yield: 1 8x8inch/20cmx20cm tin (9 rolls)
INGREDIENTS:
TANGZHONG-
- 15g Plain/AP Flour
- 40ml Milk
- 40ml Water
DOUGH-
- 55ml Milk, lukewarm
- 1tbsp Caster Sugar
- 5g Dry Instant Yeast
- 220g Bread Flour
- 1 Egg
- Tangzhong
- 1tsp Salt
- 20g Unsalted Butter, room temp
GARLIC BUTTER AND FILLING-
- 1 Bulb of Garlic
- Drizzle of Olive oil
- Pinch of Salt
- Large Handful of Parsley
- 2 heaped tbsp Unsalted Butter
- 165g Cream Cheese
STEPS:
TANGZHONG-
- In a saucepan, whisk together the flour, milk, and water. When fully combined, transfer it onto the stove and switch to a spatula. Cook it over medium heat while continuously stirring until it thickens into a sticky paste. Transfer it to a separate bowl and leave it in the fridge to cool down quickly.
DOUGH-
- In a large bowl whisk together milk, sugar, and yeast. Leave it to rest for 15min so it can bubble and activate.
- Add flour, egg, the cooled tangzhong, and salt. Mix and knead for 20min, or until the dough becomes more smooth and less sticky. I recommend doing this in a stand mixer or with an electronic mixer using the dough hook attachment, but you can 100% do it by hand.
- Add butter and knead until it’s fully incorporated.
- Place the dough into a lightly oiled bowl, and cover it with a wet tea towel or clingfilm. Then leave it to proof for about 2 hours or until it’s doubled in size.
PREP DURING THE WAIT-
- Preheat the oven to 200°C for the garlic.
- Line a 20cmx20cm/8inchx8inch square baking tin with parchment paper.
GARLIC BUTTER AND FILLING-
- Cut a bit of the top off of the bulb of garlic to expose the cloves. Wrap it in aluminum foil, drizzle with olive oil and sprinkle over salt, then wrap the foil all the way around to seal it.
- Place it into an oven-safe container and bake at 200°C for 30-40min. You’ll know the garlic is ready when your kitchen is filled with the garlic fragrance, and the cloves are soft enough to get squeezed out.
- Let the bulb cool for a bit and then squeeze out the cloves into a separate bowl. If there’s leftover olive oil from the garlic, add it to the bowl with the cloves.
- Finely chop the parsley, then add it to the garlic along with some more salt and the butter.
- Mix until it’s fully combined and you have a tasty garlic butter.
- Add 3/4 of this mixture to the cream cheese and combine.
- Save the last 1/4 of the garlic butter for the final touches.
SHAPE AND BAKE-
- Preheat the oven to 160°C.
- When the dough has doubled in size, transfer it onto a working surface and flatten it into a large rectangle with a rolling pin.
- Smear all of the garlic cream cheese mix over the dough evenly.
- Then roll the dough in on itself to form a big log of dough. Pinch the ends so the dough doesn’t unroll itself.
- Cut the dough into 9 even rolls and place them into the baking tin.
- Cover the tray and let it rest for 30min.
- When the rolls over puffed up and almost doubled in size, brush them lightly with a little bit of garlic butter.
- Bake at 160°C for 25-30min, or until the top is golden.
- Brush the remaining garlic butter all over the buns and enjoy while they are still warm!
TIPS:
- IT’S COLD: If the rolls have cooled, I recommend microwaving them for a few seconds to get them fluffy and delicious
- WORKING WITH YEAST: Keep in mind that yeast is very dependent on temperature so if you live in a warmer area, the time it takes for the dough to proof may be shorter! But if you live somewhere cold, or you’re making this during winter, they may take longer to rise.
- YEAST CAN DIE: Double check the expiry date or self life before you start baking so your not working wit
