Ingredients
Equipment
Method
- Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment, or in a large mixing bowl. Pour the warm milk over the yeast and sugar. Whisk gently to combine, cover loosely with a clean kitchen towel, and let it sit for 5 to 10 minutes until the mixture is frothy.
- If you are not using a mixer, mix the dough with a wooden spoon or silicone spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough does not pull away, add a little more flour, one Tablespoon at a time. The dough will be soft.
- Keep the dough in the mixer (switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during kneading, sprinkle 1 Tablespoon of flour at a time onto the dough or work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than necessary to avoid a dry dough. After kneading, poke the dough with your finger; if it slowly bounces back, the dough is ready to rise. Alternatively, perform a windowpane test: tear off a small piece of dough, gently stretch it until thin enough for light to pass through, and hold it up to a light source. If light passes through without the dough tearing, it is kneaded enough.
- Shape the kneaded dough into a ball. Place the dough in a greased bowl (use nonstick spray for greasing) and cover with plastic wrap or aluminum foil. Place it in a slightly warm environment to rise until doubled in size, about 60 to 90 minutes.
- As the dough rises, prepare the filling. Grease a 9x5-inch loaf pan. In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together using a spoon, fork, or electric mixer. Cover tightly and set aside at room temperature until ready to use.
- Punch down the dough to release the air. Place the dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and slightly larger than a golf ball. Using lightly floured hands, flatten each piece into a circle about 4 inches in diameter. Spread 1 to 2 teaspoons of the filling mixture onto each circle. Sprinkle 1 Tablespoon of cheese onto each piece. Fold the circles in half and line them in the prepared baking pan, round side up.
- Cover the pan with plastic wrap or aluminum foil and allow the rolls to rise again in a slightly warm environment until puffy, about 45 minutes.
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Bake until golden brown, about 50 minutes. If the top browns too quickly, tent it with aluminum foil. Remove the pan from the oven and place it on a wire rack. If desired, brush the top with melted butter and sprinkle with sea salt.
- Cool the bread for 10 minutes in the pan, then remove it from the pan and serve warm.
Notes
Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Because the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10 to 15 minutes until the interior is soft again, or warm the rolls in the microwave.