Serves 1
Directions
- 1In a bowl, combine milk, sugar, and yeast.
- 2Stir until the yeast dissolves, then add the egg and mix well.
- 3Add the flour, salt, basil, oregano and garlic powder, then mix until a shaggy dough forms.
- 4Gradually 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).
- 5Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size.
- 6Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic.
- 7Transfer to a piping bag (optional).
- 8Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball.
- 9Roll out each ball into a rectangle.
- 10Pipe the garlic butter filling down the center and spread using spatula.
- 11Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it.
- 12Seal the edges tightly.
- 13Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect.
- 14Pinch both ends to keep the filling sealed.
- 15Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy.
- 16Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden.
- 17Melt any leftover garlic butter filling and brush it over the warm rolls.
- 18Sprinkle 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
- 1 -2 tbsp all purpose flour extra
- 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 garlic, minced
- 0.125 tsp basil
- 0.125 tsp oregano
- 1 Pinch salt
- 0.5 tsp parsley
- mozzarella cheese
- parsley
Equipment
bowlpiping bagspatulaknifelined baking panoven
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