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Add a photoAddictively tasty rolls, that you maybe couldn't serve only as a dessert...
For more photos: http://angellovescooking.blogspot.com/2010/12/cheese-breads-with-garlic-butter.html
Ingredients
- For the dough:
- 500 g flour (plus extra to knead)
- 1 egg - at room temperature
- 250 ml milk - warm
- 2 tablespoons olive oil
- 1 tsp sugar
- 1 tsp salt
- 20 g yeast
- For the Filling:
- 100 g cheese, grated
- 50 garlic butter, frozen
- For the Garlic Butter:
- 50 g butter at room temperature
- 1 tablespoon parsley, chopped
- 1 clove garlic, minced
- Pinch of salt (optional)
- For the Glaze:
- 1 egg, lightly beaten
- 1 tablespoon sesame
- 1 tablespoon poppy seed
Directions
- Firstly, prepare the Garlic Butter.
- Add 1 tablespoon parsley flakes, 1 clove minced garlic and a pinch of salt (optional) to 50 g softened butter. Mix well. Roll firmly in a plastic wrap. Chill in the freezer for 2-3 minutes for ease cutting or 4-5 minutes for easy grating. Store in a fridge.
- Preheat oven to 360 F (180 C).
- In a large bowl or bowl of electric mixer, dissolve yeast in warm milk and add egg, oil and sugar. Mix well.
- In a different bowl mix ½ of the flour and salt and add it to liquid ingredients. Mix at medium speed and leave to rest for about 10 minutes.
- Add the remaining flour until gradually until getting soft and elastic dough, which is separating from the walls of the bowl. If dough is too soft, add 1-2 tablespoons flour, or if itâs too hard, add 1-2 tablespoons warm milk or water.
- Cover the bowl with plastic wrap or a cloth and leave to rest for about 15 minutes.
- While dough is resting, shred cheese and frozen garlic butter and mix well. Leave in refrigerator.
- Pour the dough out of the bowl onto a flat floured surface and divide it into two equal parts.
- Using a rolling pin, roll 2 rectangular crusts 40x60 cm each about 0.5 cm thick.
- Sprinkle evenly with mixed shredded cheese and garlic butter.
- Roll and cut trapezoidal pieces (about 8-10 cm at the base).
- In a pan oiled and sprinkled with flour or on a bakery paper, arrange rolls leaving space in between, so rolls will not stick to each other while baking.
- Cover with plastic wrap or cotton cloth and leave to rise in a warm place for about 15 minutes.
- Lightly press the rolls in the middle with a stick (or the handle of wooden spoon), coated with flour to let the layers of dough open better.
- Spread with lightly beaten egg and sprinkle half of the rolls with sesame seeds and half with poppy seeds (or shredded cheese - optional)
- Bake in preheated to 360 F (180 C) oven for about 25 minutes or until golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 428 | |
| Calories from Fat 252 | 59% |
| Total Fat 28.64g | 36% |
| Saturated Fat 15.81g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 423mg | 18% |
| Potassium 141mg | 4% |
| Total Carbs 34.23g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.73g | 1% |
| Protein 9.0g | 14% |
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