Ingredients
For the Dough:
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3 cups All-purpose flour
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1 packet (2 ¼ tsp) Active dry yeast
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1 cup Warm milk (about 110°F)
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2 tbsp Sugar
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1 tsp Salt
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4 tbsp Unsalted butter, melted
For the Filling:
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½ cup Unsalted butter, softened
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3 cloves Garlic, minced
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2 cups Shredded Mozzarella or Monterey Jack cheese
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¼ cup Fresh parsley, finely chopped (plus more for garnish)
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½ tsp Black pepper
Instructions
1. Prepare the Dough In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes until it becomes foamy. Stir in the melted butter. Gradually add the flour and salt, mixing until a soft dough forms.
2. Knead and Rise Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
3. Assemble the Filling In a small bowl, mix the softened butter with the minced garlic, chopped parsley, and black pepper until well combined.
4. Shape the Rolls Punch down the risen dough to release air. Roll it out on a floured surface into a large rectangle (about 12×18 inches). Spread the garlic butter mixture evenly over the dough, then sprinkle the shredded cheese across the surface.
5. Roll and Cut Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or unscented dental floss to cut the log into 12 even slices.
6. Second Rise Grease a round baking pan or a cast-iron skillet. Arrange the rolls in the pan, leaving a little space between them. Cover and let them rise again for 30 minutes. Preheat your oven to 375°F (190°C) during this time.
7. Bake Bake for 20–25 minutes, or until the tops are golden brown and the cheese is bubbly.
8. Garnish and Serve Remove from the oven and immediately brush with a little extra melted butter if desired. Sprinkle with fresh parsley and serve warm. Enjoy the gooey, cheesy layers!
Low sugar / diabetic-friendly
