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Wednesday, May 5, 2021






 250mL (1 cup) milk, room temp

 60g (5 tbsp) sugar

 10g instant dry yeast (make sure it’s instant! Otherwise you need to let the yeast bloom in warmed milk)

 500g (3-3 / 4 cup) bread flour

 6g (1 tsp) salt

 2 eggs

 40g (3 tbsp) unsalted butter, softened to room temp

 Egg wash (1 egg + 1 tbsp water), optional


 452g (2 cup, 2 pkgs) cream cheese, softened to room temp

 60g (5 tbsp) sugar

 60mL (1/4 cup) heavy cream


 3 sticks (24 tbsp) unsalted butter

 2 bulbs of garlic (16-20 cloves), minced or crushed into paste (I prefer this for a cleaner look)

 4 tbsp (1/4 cup) condensed milk

 2 eggs

 2 tbsp honey

 3 tbsp parsley or cilantro



 In the bowl of your mixer (or large mixing bowl if you’re kneading by hand), add bread flour, salt, eggs, sugar, instant yeast, and milk. Mix until it’s all combined

 Switch to your dough hook (or using your hands), and add softened butter.

 Knead (on HIGH) for about 12-20 minutes (It depends on how long and powerful your kneading is! I crank my speed up to 8 in the beginning so the mixer doesn't over-exert itself for too long. Mine took about 15 minutes). Check to see if it passes the window-pane test – when you stretch out a small piece of dough, it doesn’t break easily, it’s very stretchy, and light can shine through it.

 Roll and tuck dough under to form a smooth ball. Place in a lightly-oiled bowl and cover with a moist towel or plastic wrap.

 Let it rise for 1 hour in a warm place

 Poke the dough and the indent should stay. Punch down the dough to get rid of all the air. Knead with your hands for another 3-5 minutes.

 Divide in 8 equal pieces. Roll and tuck dough under each piece to form a smooth ball for each one.

 On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let them rise for 30 minutes.

 Optionally, brush with egg wash. Bake at 350F for 18-20 minutes until golden brown.


 In a large bowl, smooth out the cream cheese. Add the sugar and thoroughly mix.

 Add the heavy cream and whisk until smooth. Put the finished product in a piping bag and set aside.


 Melt the butter in a medium bowl. Add in the garlic, condensed milk, and honey.

 Add in the eggs and parsley. Whisk thoroughly until combined. Set aside.


 Slice each bread roll into 6 or 8 sections depending on how you like them (I like 8 for more cream cheese surface area hehe). Make sure not to cut all the way for each cut, but still close to the bottom. We want these sections to still be attached (think blooming onion!).

 Pipe in the cream cheese mixture in-between each bread section (I like to go in with a stripe of cream each section for every roll and THEN go back and double up on the cream to make sure I don't run out before I get to all the rolls.)

 Spoon the garlic butter all over each bread roll, until it’s evenly coated – get the insides, corners, and bottom as well. I also just use my hands to dunk it all in, don’t be afraid to get dirty! Turn bread roll upside down and drain excess back into your garlic butter bowl so you have less chance of running out.

 When you’re done with all the rolls, pour the excess garlic butter over all of them. Sprinkle the tops with panko if you’d like!

 Place each bread roll on a parchment-lined baking sheet. Bake for 15 minutes at 340F or until you feel the tops are crisped and firm to your liking.

 Serve fresh and enjoy!. 


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