1In a bowl, combine milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well.
2Add the flour, salt, basil, oregano and garlic powder, then mix until a shaggy dough forms.
3Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer).
4Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
5Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic. Transfer to a piping bag (optional).
6Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball.
7Roll out each ball into a rectangle. Pipe the garlic butter filling down the center and spread using spatula. (You can also spread the filling directly without using a piping bag.)
8Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it. Seal the edges tightly.
9Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect. Pinch both ends to keep the filling sealed.
10Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
11Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
12Melt any leftover garlic butter filling and brush it over the warm rolls. Sprinkle with parsley and enjoy while warm!
Ingredients
100 ml warm milk
15 g granulated sugar
3 g instant dry yeast
1 large egg
250 g all purpose flour
2 tbsp extra all purpose flour if still sticky
0.5 tsp salt
0.125 tsp basil
0.125 tsp oregano
0.25 tsp garlic powder
50 g unsalted butter, softened
75 g unsalted butter, softened
0.5 clove minced half clove garlic
0.125 tsp basil
0.125 tsp oregano
1 pinch salt
0.5 tsp parsley
2 -3 tablespoons mozzarella cheese
parsley for toppings
Equipment
bowlstand mixer (optional)piping bag (optional)spatulaknifelined baking panoven