50-Garlic Clove Ribboned Pull-Apart Rolls

By Tasty · 180 min

Ingredients

Instructions

1. Preheat the oven to 300°F (148°C).
2. Make the garlic confit: put the garlic cloves in a 9-inch loaf pan, cover completely with olive oil, cover with foil and bake for about 2 hours, until deep golden and tender. Let cool.
3. Make the dough: in a stand mixer bowl, combine the milk, cream, egg, flour, sugar, powdered milk, yeast and salt. Mix on low with the dough hook for about 1 minute, then knead on medium for 10 minutes until smooth, elastic and cohesive.
4. Cover and let the dough rise in a warm place until doubled, about 1-2 hours.
5. Punch down the dough, divide it into 8 equal portions and rest them for 10 minutes.
6. Roll each portion into a 4x9-inch rectangle.
7. Spread a few garlic confit cloves and a piece of cheese over the top third of each rectangle. Fold the top edge down over the filling and press to enclose it. Roll tightly from the top to about halfway down to form a sealed roll.
8. Cut the remaining exposed dough into 1/2-inch strips, perpendicular to the roll, leaving them attached to the top part. Roll to form a striped pattern.
9. Place each roll seam side down in a greased 9-inch square baking pan, until you have 8.
10. Cover and let the rolls rise for 30 minutes. Meanwhile, preheat the oven to 350°F (180°C).
11. Brush the risen rolls with egg wash and bake for 25-30 minutes. Loosely tent with foil if the tops brown too quickly.
12. Whisk the melted butter, parsley and garlic powder together and immediately brush over the hot rolls. Finish with flaky sea salt.

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

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