50 Clove Garlic Butter Rolls

By Tasty · 150 min

Ingredients

Instructions

1. In a stand mixer, whisk the warm milk, yeast and 1 tablespoon of sugar, and leave for 5 minutes until frothy.
2. With the dough hook on low, add the eggs, the remaining ¼ cup sugar and the salt, then gradually add the flour. When it starts to combine, mix on medium until the dough pulls from the sides, about 5 minutes. Add the ½ cup softened cubed butter and knead on medium for 10 minutes until smooth, elastic and cohesive.
3. Cover and let the dough rise in a warm place until doubled, about 1–2 hours.
4. Line a 13 x 18-inch metal baking pan with parchment and lightly grease it. Divide the dough into 8 triangles. Roll each one lengthwise then widthwise into a larger triangle with a wide top and pointed bottom. Fold both outer corners into the middle, roll over the folded triangle with the rolling pin to flatten the seams, then roll it up from the wide top toward the point into a crescent. Place in
5. Cover the pan and let the rolls stand at room temperature for 1–2 hours, until puffy and visibly risen.
6. Meanwhile, mix the 1 cup softened butter, garlic, ⅔ cup Parmesan, ⅔ cup mozzarella, 3 tablespoons parsley and 1 teaspoon salt until smooth. Set aside ¼ cup for brushing. Pipe the rest into a piping bag and refrigerate, or keep at room temperature up to 30 minutes if using right away.
7. Preheat the oven to 350°F (180°C).
8. Brush the rolls with beaten egg and score a straight line down the middle of each. Pipe the garlic butter into the grooves and top with Parmesan and mozzarella. Bake 18–20 minutes until puffed and deep golden brown.
9. While still warm, brush the rolls with the reserved ¼ cup garlic butter. Garnish with Parmesan, parsley and flaky sea salt to taste.

Summarized from Tasty's video. Watch it for the details.

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