Cheesy Garlic Confit Brioche Rolls
Soft and buttery brioche rolls infused with sweet garlic confit and topped with melted mozzarella for a rich, pull apart bread that is perfect for gatherings.
Ingredients
Scale
- 500 grams all purpose flour
- 7 grams active dry yeast
- 240 milliliters warm whole milk
- 50 grams granulated sugar
- 1 1/2 teaspoons salt
- 2 large eggs, room temperature
- 115 grams unsalted butter, softened
- 10 whole garlic cloves, peeled
- 240 milliliters olive oil
- 200 grams shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Warm the milk to about 38 degrees Celsius. In a bowl, dissolve active dry yeast in the warm milk with granulated sugar and let sit for 5 to 10 minutes until foamy.
- Add all purpose flour, salt, eggs, and softened butter to the yeast mixture. Knead until smooth and elastic, about 8 to 10 minutes.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Meanwhile, place the peeled garlic cloves and olive oil in a small saucepan. Cook over very low heat for 20 to 25 minutes until the garlic is soft and tender but not browned. Let cool.
- Divide the risen dough into 12 equal pieces and shape into smooth balls.
- Arrange the dough balls in a greased 9 by 13 inch baking dish. Gently press softened garlic confit into the tops of the rolls.
- Cover and let rise again for 30 minutes until puffy.
- Preheat oven to 180 degrees Celsius.
- Sprinkle shredded mozzarella evenly over the rolls.
- Bake for 20 to 25 minutes until golden brown and cheese is melted.
- Brush the tops with a little garlic infused oil from the confit and sprinkle with chopped fresh parsley.
- Serve warm and enjoy.
Notes
- Keep the garlic fully submerged in oil while cooking to prevent browning.
- Do not skip the second rise for soft and fluffy texture.
- Store leftover rolls in an airtight container for up to 3 days and reheat gently before serving.
Find it online: https://tastyze.com/cheesy-garlic-confit-brioche-rolls/