Recipe Details
Ingredients
-
1cupwarm water (100 to 110 degrees F/40 to 45 degrees C)
-
2teaspoonsactive dry yeast
-
1teaspoonwhite sugar
-
3cupsall-purpose flour, divided
-
2teaspoonskosher salt
-
2tablespoonsall-purpose flour for dusting
-
1(8 ounce) packagecream cheese, at room temperature
-
1tablespoonwhite sugar
-
1teaspoonkosher salt
-
½teaspoonfreshly ground black pepper
-
1pinchcayenne pepper
-
2tablespoonschopped Italian parsley
-
¾cupthinly sliced green onion
-
¼cupheavy cream
-
½cupunsalted butter, melted
-
8clovesgarlic, finely minced
-
1pinchsalt
-
1tablespoonchopped Italian parsley
-
1largeegg
-
6tablespoonsgrated Parmigiano-Reggiano cheese
Cooking Directions
-
Gather all ingredients.
-
Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
-
Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
-
Knead the dough briefly before transferring to a lightly greased bowl.
-
Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
-
Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
-
Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
-
Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
-
Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
-
While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
-
Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
-
Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
-
Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
-
Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
-
Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
-
Serve and enjoy!
Recipe Tip
You can use store-bought rolls if preferred.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories597 | |
% Daily Value * | |
Total Fat 35g |
45% |
Saturated Fat 22g |
108% |
Cholesterol 131mg |
44% |
Sodium 1197mg |
52% |
Total Carbohydrate 57g |
21% |
Dietary Fiber 3g |
9% |
Protein 14g |
28% |
Potassium 236mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved