Cheesy Garlic 'Cinnamon' Rolls
Repel more than just vampires with these bad boys!
Fluffy in texture and bursting with garlic and salted butter; these are VERY easy to make and 10X better than anything you can get in a restaurant!
For the dough:
- 90ml luke warm water
- 14g fast-acting dried yeast
- 50g caster sugar
- 500g strong white bread flour
- 1/2tbsp sea salt
- 40g salted butter, softened
- 2 eggs
- 140ml milk
- 250g salted butter, softened
- 9 garlic cloves, crushed
- 1tsp sea salt
- 150g grated mozarella
- 2tbsp oregano
- large baking tray or 2 smaller ones
- unflavoured dental floss (to cut the rolls)
- Preheat the oven to 200C/fan 180C/Gas Mark 5. Line your baking tray(s) with baking paper.
- Measure out the warm water into a jug and then sprinkle the dried yeast over the top followed by the caster sugar. Whisk using a fork to combine and then leave to the side for a few minutes.
- Measure out the strong white bread flour and sea salt into a bowl followed by the salted butter, eggs and now frothy yeast mixture. Add the milk and now stir until a dough is formed.
- Knead the dough on a floured surface using your hands or stand mixture until it is smooth and stretchy (this should take about 10 minutes by hand)
- Leave the dough in a covered bowl, somewhere warm for about 1 hour to rise. The dough should roughly double in size.
- Whilst the dough is rising, make the garlic butter...
- To a bowl, add the salted butter, crushed garlic, sea salt, grated mozzarella and oregano and mix until everything is well combined. Leave this to the side until the dough has finished rising..
- Tip the risen dough out onto a floured surface and give it a quick light knead. Weigh the dough and then split it into two equal pieces. Putting one piece to the side, begin to roll out the other into a rectangle about 1/2cm thick. It will bounce back but keep going, it will roll out and stay eventually.
- Take 1/2 of the garlic and cheese mix and spread all over the rectangle piece of dough.
- Begin to roll the rectangle into a tight long sausage and then using the dental floss, glide a longish piece underneath the sausage, roughly an inch along and then cross each side of the floss and pull down which will in turn cut a perfect, smooth edged 'cinnamon' roll off the sausage.
- Place each roll onto the prepared baking trays, leaving a decent sized gap between each one to give them space to rise. Once all of the rolls have been cut and placed onto the trays, lightly cover the trays with cling film and then leave to rise in the same place as before for an additional hour.
- Bake the rolls in the preheated oven for 20-30 minutes until light golden brown.
- After removing them from the oven, smear the top with the reserved garlic butter and let that good stuff melt!
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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