# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 2 1/4 teaspoons active dry yeast
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk
06 - 3 tablespoons unsalted butter, melted
07 - 1 large egg
→ Filling
08 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup shredded cheddar cheese
→ Garlic Butter
10 - 4 tablespoons unsalted butter, melted
11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, finely chopped
13 - 1/2 teaspoon salt
# Directions:
01 - Combine warm milk, sugar, and active dry yeast in a large mixing bowl. Allow to stand for 5 minutes until the mixture becomes foamy.
02 - Add the melted butter, egg, and salt to the activated yeast mixture. Stir to combine thoroughly.
03 - Gradually introduce the all-purpose flour, mixing until a soft dough consistency is achieved. Transfer the dough to a lightly floured surface and knead for approximately 8 minutes, or until it is smooth and elastic.
04 - Place the kneaded dough into a greased bowl. Cover the bowl and allow the dough to rise in a warm environment for 1 hour, or until it has doubled in volume.
05 - Gently punch down the risen dough. Divide it into 12 equal portions. Flatten each portion, place a generous tablespoon of the cheese mixture in the center, and pinch the dough closed to form a ball.
06 - Arrange the filled dough balls, seam-side down, in a greased 9-inch round baking dish or cake pan.
07 - Cover the arranged rolls and let them rise for 25 minutes. Concurrently, preheat your oven to 350°F (175°C).
08 - In a small bowl, combine the melted butter, minced garlic, chopped parsley, and salt.
09 - Brush the tops of the risen rolls with half of the prepared garlic butter mixture.
10 - Bake the rolls for 22–25 minutes, or until they are golden brown and cooked through.
11 - Remove the rolls from the oven and immediately brush them with the remaining garlic butter. Serve warm.
