Garlic Roll with Scallion and Parmesan

5 from 5 votes

Garlic Roll with Scallion and Parmesan

Soft and fluffy bread covered with a seriously crispy crust results in a contrast that make eating these things an experience. It's impossible to eat just one!

Prep Time20

Cook Time16

Proofing time2

Course: Bread and bun, Kids friendly

Servings: rolls

Calories: 176kcal

Author: Edwina

Ingredients

Dough

150 g cold water ⅔ cup
100 g cold milk, preferably whole milk ⅓ cup + 2tbsp
20 g sugar 1 tablespoon + 2 teaspoon
1 teaspoon instant yeast preferably Saf instant yeast
370 g bread flour 2 ¾ cup
30 g whole wheat flour ¼ cup
4 g sea salt ½ teaspoon
25 g unsalted butter, cut into 6 pieces. (Soften if kneading by hand) 2 tablespoon

Filling

½ tablespoon minced garlic from about 4 - 6 garlic cloves
½ teaspoon sea salt
½ teaspoon garlic powder
2 tablespoon olive oil
2 tablespoon butter
¼ cup thinly sliced scallions or more if desired
2 tablespoon Parmesan cheese

Topping

1 tablespoon Parmesan cheese

Instructions

Making the dough

Mix water, milk, sugar, yeast and flour in a stand mixer, mixing until the dough is formed. Cover and let it sit for 15 minutes.
After 15 minutes, turn on the mixer and add salt before adding 2 pieces of butter. Knead until the butter is all absorbed by the dough.
Repeat the the above step for the rest of the butter and continue to knead about 5 minutes until you get a dough with a smooth surface. If you do it by hand, it might seem impossible to knead in the butter and it may become greasy, but just keep kneading and before long you will end up with a smooth dough.
Form the dough into a ball and put it in a lightly greased bowl. Cover and let the dough rest in a warm place (82°F to 90°F) for about an hour until it doubles in size.

Making the filling

Meanwhile, add garlic, salt, garlic powder, olive oil and butter in a bowl and microwave for 20 seconds. Stir and microwave for another 30 seconds. Set it aside to let it cool down before using.

Shaping

Roll the dough out into a 11" x 16" rectangle on a working surface with the shorter edge being closer to you.
Brush on the garlic butter mix, reserving about 2 teaspoon of the oil.
Sprinkle scallion and Parmesan evenly on the dough.
Fold the bottom ⅓ of the dough up and the top ⅓ down.
Using a rolling pin, gently roll the dough forward and back a few more times and then cut the dough into 12-14 long strips (see pictures in post).
Take a piece of dough, gently stretch it a little bit before wrapping around your fingers and tucking the end in the hole from the bottom and removing it from your hand (see gif in post).
Sprinkle more Parmesan cheese on top of each roll and cover with a piece of lightly greased plastic wrap to let it proof at room temperature for 1 - 2 hour until it's puffy and the layers begin to separate.

Baking

Preheat the oven to 375°F (190°C) in the last 20 minutes of proving. Bake for 16-18 minutes until the tops are golden brown.
Brushed with the leftover garlic butter on top and let it cool down for 5-10 minutes before enjoying.

Notes

This recipe is developed and tested in gram, if you would like to make this recipe, a kitchen scale is highly recommended. I used the OXO scale that's recommended by Cook's Illustrated, but any cheaper one will work just fine!

Whole wheat flour in this recipe is primarily there for the flavor, I highly recommend adding it. If you don't have any on hand, then you can simply replace it with an equal amount of bread flour.

If you are kneading by hand, use room temperature liquid, and add half amount of the flour first, mix well before adding the rest. It will take about 10 minutes (or more) to knead until smooth after adding butter.

If the layers of your rolls end up blending together, it might be because you rolled your dough too tightly or the dough is over proofed.

Bread flour results in a roll with a much better texture, so it would be best not to replace it with all purpose flour. However, if bread flour isn't available to you, you could replace it with all purpose flour and reduce the liquid by 15 - 30 g or so. If the dough is too soft, you won't end up with layers, and your roll will end up becoming more like a blob.

I recommend doing the final proof at room temperature because of the butter in the filling. This will take longer, but we are not looking for how to make the bread faster but tastier.

Nutrition