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Cheesy Garlic Brioche Rolls
Panadería

Cheesy Garlic Brioche Rolls

2 h 30 minPara 6Nutri-Score D€€
de @bakedbyyu42 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • milk (warm)Lácteos100 ml
  • granulated sugarDespensa15 g
  • instant dry yeastDespensa3 g
  • egg (large)Lácteos1 pieza
  • all purpose flour (plus extra if sticky)Cereales250 g
  • saltEspecias3 g
  • basil (dried)Especias500 miligramos
  • oregano (dried)Especias500 miligramos
  • garlic powderEspecias1 g
  • unsalted butter (softened, for the dough)Lácteos50 g
  • unsalted butter (softened, for the garlic butter filling)Lácteos75 g
  • garlic (half clove, minced)Frutas y verduras1 pieza
  • basil (dried, for the filling)Especias500 miligramos
  • oregano (dried, for the filling)Especias500 miligramos
  • salt (pinch, for the filling)Especias1 g
  • parsley (dried, for the filling)Especias1 g
  • mozzarella cheese (grated)Lácteos120 g
  • parsley (fresh, for topping)Especias2 g
  • egg (beaten, for egg wash)Lácteos1 pieza

por ración

Nutrición

333kcal

Carbohidratos
36 g
Proteínas
8 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Batidora amasadora
  • Rodillo
  • Manga pastelera
  • Bandeja de horno
  • Pincel de cocina
  • Horno

paso a paso

Preparación

  1. Activate the yeast

    • In a bowl, combine the warm milk, sugar and yeast.
    • Stir until the yeast dissolves, then add the egg and mix well.
    Paso 1

  2. Make the dough

    • Add the flour, salt, basil, oregano and garlic powder.
    • Mix until a shaggy dough forms.
    Paso 2

  3. Knead in the butter

    • Gradually knead the softened butter into the dough until smooth and elastic.
    • Knead about 8–10 minutes by hand or 5–6 minutes with a stand mixer.
    Paso 3

  4. First rise

    • Place the dough in a lightly greased bowl and cover.
    • Let it rise until doubled in size.
    Paso 4

  5. Prepare the garlic butter filling

    • Mix the softened butter, salt, basil, oregano, parsley and minced garlic in a bowl.
    • Transfer to a piping bag if using.
    Paso 5

  6. Divide and shape

    • Punch down the risen dough and divide into 6 portions.
    • Shape each portion into a ball.
    Paso 6

  7. Fill the rolls

    • Roll out each ball into a rectangle.
    • Pipe or spread the garlic butter filling down the center.
    • Scatter mozzarella over the filling, fold the dough over and seal the edges tightly.
    Paso 7

  8. Braid the rolls

    • Cut the bottom part of each roll into thin strips with a knife.
    • Wrap the strips toward the top to create a braided effect.
    • Pinch both ends to keep the filling sealed.
    Paso 8

  9. Second rise

    • Arrange the rolls on a lined baking tray and cover.
    • Let them rise until puffy.
    Paso 9

  10. Bake

    • Brush the tops with egg wash.
    • Bake in a preheated oven at 180 °C until golden.
    Paso 10

  11. Finish and serve

    • Melt any leftover garlic butter filling and brush it over the warm rolls.
    • Sprinkle with parsley and enjoy while warm.
    Paso 11
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