Description

Delicious croissants, cheese, and garlic rolls. With lots of roasted garlic and cheese, this recipe will keep you wanting more. Recipe in cups and grams!

Ingredients

GARLIC

2 garlic heads
2tbsp olive oil
Pinch of salt

CROISSANT DOUGH

2 ½ tbsp, 25g fresh yeast
Under ½ cup, 3.4 fl oz, 100ml milk
Under ½ cup, 3.4 fl oz, 100ml water
2 cups, 250g of bread flour
2 cups, 250g all-purpose flour
½ tbsp salt,10g salt
1 ½ egg

BUTTER BLOCK

1 1/8 cup, 260g unsalted butter

GARLIC BUTTER

Roasted garlic from earlier
Pinch of salt
3 tbsp chopped parsley
3 ½ tbsp, 40g unsalted, room temperature butter

FILLING:

3 cups, 300g mozzarella cheese
¾ cup, 85g Parmesan cheese
2 tbsp parsley, chopped

water for proofing

EGGWASH

1 egg, beaten

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Instructions

Start by roasting the garlic. Cut the tops of two garlic heads, add two tbsp of olive oil, and a pinch of salt. Cover with aluminum foil and cook at 150 °C, 302°F for about 1 hour and 30 minutes – 1 hour 45 minutes. It should be golden brown and soft to the touch
Prepare the croissant dough. In a mixing bowl, or your stand mixer bowl, whisk together 2 ½ tbsp (25g) of fresh yeast, under ½ a cup (100ml) of milk, and under ½ a cup (100ml) of water.
To this mixture, add 2 cups (250g) of bread flour, 2 cups (250g) of all-purpose flour, ½ tbsp of salt, and 1 ½ eggs. Knead it in your stand mixer using the dough hook attachment on low for 8-10 minutes. The idea is to combine the ingredients and not fully knead the dough.
Proof the dough in a warm environment for 1 hour and 30 minutes to 2 hours. I like to proof it at 82F or 28C.
Prepare the butter block. It should be shaped like an 8×8 inch or 20x20cm square. Grab 1 1/8 cups (260g) of butter and place it in a big piece of parchment paper. Make sure to cover it with parchment paper and beat it with a rolling pin. The butter should become elastic.
Dust the work surface with some flour. Roll out the dough into a long 20x8inch or 50x20cm rectangle. Place the prepared butter block in the middle. Bring the top of the dough to the center of the butter block and then, the bottom of the dough.
Pinch the doughs together, and you should have a horizontal seam. Flip the dough 90 degrees, and now the seam should be vertical.
If the dough is warm, refrigerate it for 15 minutes before the next step.
We are going to roll out the dough to about its original length. Starting from the middle, with the dough seam vertical, slightly press and roll from the middle to the top, then from the middle to the bottom. Be very gentle so we don’t get the butter warm, and also so the butter doesn’t escape.
First fold. Now that the dough has reached about the original length, bring the top to the middle. Then grab the bottom of the dough and bring it over the just-folded dough. Refrigerate for about 10 minutes and repeat the same process two more times. Making sure the dough seam is vertical always. (check the pictures for reference)
Proof the dough for about 1 hour at 82F or 28C.
Prepare the garlic butter by squishing it into a plate, then smashing it with a fork. Add a pinch of salt, 3 tbsp of finely chopped parsley, and 3 ½ tbsp (40g) of unsalted soft butter. Keep mixing it until it has a nice and smooth consistency.
Roll out the dough, spread the prepared garlic butter, add 3 cups (300g) of mozzarella cheese, ¾ cup (85g) of parmesan cheese, and 2 tbsp of chopped parsley. Cut the dough into 12 strips, measuring 1.5 inches (4cm) each with a thickness of 0.2 inches (5mm). Place them in a prepared baking dish big enough for the rolls to grow.
Boil some water and preheat the oven to 100°F, 40 °C. Add the water to a tray and turn off the oven. Put the croissant rolls trays on a higher rack and proof them for about 1 hour. After 1 hour, check if they have grown enough. If the croissant rolls jiggle when you shake the pan, they are ready. If the rolls stay still, let them proof for slightly longer.
Now, preheat the oven to 392°F 200 °C, beat one egg, and brush the rolls. Once the oven is hot, bake them for 15 minutes.

Notes

Different ovens work differently. Check your rolls at the 15-minute mark. If you think they are not golden brown or don’t look cooked enough, keep them cooking for 5 more minutes.

Nutrition

Serving Size: 1 roll
Calories: 480kcal
Sugar: 1g
Sodium: 620mg
Fat: 30g
Saturated Fat: 17.5g
Unsaturated Fat: 11.8g
Trans Fat: 0.8g
Carbohydrates: 35g
Fiber: 1.2g
Protein: 16g
Cholesterol: 120mg