Ingredients
For the Roasted Garlic:
- 1 whole head of garlic
- 4 tbsp olive oil
- A generous sprinkle of salt
For the Dough:
- ½ cup warm milk (100 ml)
- 1 ½ tsp granulated sugar
- 2 1/2 tsp active dry yeast (10 g)
- 1 ¾ cups all-purpose flour (230 g)
- ½ cup bread flour (50 g)
- 1 large egg
- 2 egg yolks
- 2 tbsp soft butter (30 g)
- 1 ½ tbsp
- 1 tsp dried oregano
- 2 tsp salt
For the Garlic-Tomato Butter:
- 3 tbsp butter (40 g)
- The roasted garlic cloves (from 1 head)
- A sprinkle of salt
- 2 tbsp tomato sauce
- ¼ tsp dried oregano
For the Filling & Assembly:
- 7 oz pepperoni (200 g)
- 3 cups shredded mozzarella cheese (300 g)
- 1 tbsp tomato sauce
- Reserved garlic-infused oil (from roasting)
For the Egg Wash:
- 1 egg yolk
- 1 tbsp milk
Instructions
Roast the Garlic:
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Preheat your oven to 165°C (325°F).
- Take the whole head of garlic, slice the top off slightly, and place it on a ramekin. Drizzle generously with olive oil and add a sprinkle of salt.
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Wrap it up in the foil and roast for 2 hours, or until the cloves are soft and caramelized. Let it cool.
Make the Dough:
- In a bowl, combine the warm milk with the granulated sugar and active dry yeast. Leave it for about ten minutes until it becomes frothy.
- To this mixture, add the all-purpose flour, bread flour, egg, egg yolks, oregano, sugar, and salt. Knead for 14 minutes using a stand mixer.
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Then, add the soft, room-temperature butter and continue to knead for 10 more minutes. The dough will be slightly sticky.
First Proof:
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Place the dough in a greased bowl, cover it, and let it proof in a warm spot (ideally 24-27°C / 75-80°F) for 1 hour and 30 minutes, or until it has doubled in size.
Make the Garlic-Tomato Butter:
- In a bowl, combine the soft butter with the roasted garlic cloves, a sprinkle of salt, oregano, and tomato sauce. Mix it properly until integrated.
Assemble the Rolls:
- Once the garlicbutter is ready and the dough has proofed, lightly flour your work surface. Roll the proofed dough out into a rectangle.
- Spread the garlic-tomato butter on top, followed by a light layer of tomato sauce for extra flavor.
- Sprinkle the shredded mozzarella cheese and add your pepperoni (or other toppings) evenly.
- Now, using a sharp knife or a pizza cutter, cut the entire rectangle vertically into 6 long, even strips.
- Take one strip at a time and carefully roll it up from one end to the other, creating a tight spiral.
- Place them in an oven-safe tray lined with parchment paper.
Second Proof and Bake:
- Let the rolls proof again for 30 minutes. Meanwhile, preheat your oven to 180°C (350°F).
- Prepare the egg wash by mixing the egg yolk with milk, then gently brush it over the tops of the rolls.
- Bake for 20-25 minutes, or until the rolls are a deep golden brown.
- Let them cool down slightly before serving. Enjoy
Nutrition
- Serving Size: 1 roll
- Calories: 580
- Sugar: 5g
- Sodium: 1150mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg