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Mooooore_food
Dough: – 1 packet active dry yeast – 3 ish cups of flour ( around 500G) – 1.5 TBSP honey – 1/4 warm water – 2 eggs – 3/4 milk – 1/3 cup butter
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Dough:
– 1 packet active dry yeast
– 3 ish cups of flour ( around 500G)
– 1.5 TBSP honey
– 1/4 warm water
– 2 eggs
– 3/4 milk
– 1/3 cup butter
Filling:
– 1 block cream cheese, room temp
– 5-6 cloves of garlic
– 1/3 cup finely chopped parsley
– 2 sprigs Thyme
– 1 TBSP oregano
– S&P
– 1 egg yolk
1. Begin by mixing warm water, yeast and honey in a stand mixer, let sit 10 mins or until foamy.
2. In a saucepot, add your milk and butter and heat to 120-130f
3. Add 2 cups (~340g) of flour, the heated milk & butter, and 2 eggs to the stand mixer and stir to combine
4. Add in your remaining cup of flour (~170g) in batches until it is all combined.
5. Continue mixing on medium-low speed for 10-15 minutes or until the dough is tacky and pulls away from the sides of the bowl
6. Set the dough ball in a well greased bowl, cover and let sit in a warm environment for 1.5-2 hrs or until doubled
7. Put on a lightly floured surface and roll out to around 12×18”, gently spread your mixed filling over top, followed by shredded cheddar
8. Tightly roll a cut using a sharp knife, add to a buttered baking dish and let proof for 30-40 minutes
9. Add to a 375f oven and back for 20-25 minutes ( I broiled mine for 1 minute after to get some more colour)
10. Brush with butter and enjoy 🙂
I have never had garlic cheese rolls, but now I really want to try one
These looks stupendous, kudos to you!