50-Clove Garlic Confit Cheesy Pull-Apart Rolls
These 50-Clove Garlic Confit Cheesy Pull-Apart Rolls combine the rich flavors of garlic confit and delicious Tillamook® Whole Milk Mozzarella, all wrapped in soft, golden bread. The dough is rolled with a savory filling and cut into strips to create a striped, pull-apart effect that's Instagram-worthy. Ideal for sharing, these rolls are best enjoyed warm, brushed with melted butter and fresh parsley.
Tasty Team
93% would make again
Total Time
4 hr 15 min
4 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 30 min
2 hr 30 min
Total Time
4 hr 15 min
4 hr 15 min
Prep Time
15 minutes
15 min
Cook Time
2 hr 30 min
2 hr 30 min
Ingredients
for 8 rolls
- 50 garlic cloves, peeled and ends trimmed
- 1 cup extra-virgin olive oil, or more as needed
- ½ cup whole milk, room temperature
- ½ cup heavy cream, room temperature
- 1 large egg, room temperature
- 3 cups bread flour, plus more as needed
- 2 tablespoons sugar
- 3 tablespoons powdered milk
- 1 (.25-ounce) envelope instant yeast
- 1.5 teaspoons kosher salt
- 16 oz Tillamook® Whole Milk Mozzarella cheese, cut into 4 x 1 x 1-inch pieces
- egg wash, for brushing
- 4 tablespoons melted unsalted butter, for garnish
- 1 tablespoon chopped parsley, for garnish
- ¼ teaspoon garlic powder, for garnish
- flaky sea salt, to taste, for garnish
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Preparation
- Preheat the oven to 300°F (148°C).
- Make the garlic confit: Place the garlic cloves in a 9-inch loaf pan and cover completely with olive oil. Cover the pan with foil and bake for about 2 hours, or until the garlic cloves are deep golden brown and tender. Set aside to cool.
- Make the dough: In the bowl of a stand mixer, combine the milk, cream, egg, flour, sugar, powdered milk, yeast, and salt. Using the dough hook, mix on low speed until evenly combined, about 1 minute. Increase the speed to medium and knead for 10 minutes, or until the dough is smooth, elastic, and cohesive. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1-2 hours.
- Shape the rolls: Punch down the dough to deflate it. Turn it out onto a floured surface and divide it into 8 equal portions. Let the portions rest for 10 minutes to allow the gluten to relax. Then, roll each portion into a 4x9-inch rectangle using a rolling pin.
- Spread a few cloves of garlic confit and a piece of cheese over the top third of each dough rectangle. Starting from the top edge with the filling, carefully fold the dough over the cheese and garlic, pressing down to enclose the filling completely. Roll the dough tightly from the top, about halfway down, to form a sealed roll.
- Using a knife or bench scraper, cut the remaining exposed dough into ½-inch strips, leaving them connected to the top part of the roll, cutting perpendicular to the roll. Continue to roll the dough to form a striped pattern.
- Place the stuffed roll in a greased 9-inch square baking pan, seam side down. Repeat with the remaining rolls until you have 8 in total.
- Proof and bake the rolls: Cover the pan with plastic wrap and let the rolls rise for 30 minutes. Meanwhile, preheat the oven to 350˚F (180°C). Once the dough has risen, brush the tops with egg wash and bake for 25-30 minutes. If the tops brown too quickly, loosely tent with foil.
- Garnish the rolls: Whisk together the melted butter, parsley, and garlic powder and then immediately brush over top of the hot rolls. Garnish with flaky sea salt.
- Enjoy!
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