CHEESY GARLIC ROLLS

Melt the butter in a small saucepan over medium high heat.  Add the garlic and cook until it is  soft and translucent, stirring frequently, about 2-3 minutes.  Put half of the garlic butter in the bowl of a stand mixer and set the other half aside to cool for when you assemble the rolls.

Add the brown sugar and the oats to the stand mixer bowl with the garlic.  Stir in the hot water and let this mixture sit until it reaches 115-120 degrees, stirring occasionally.  When the mixture comes to temperature, sprinkle the yeast over the top and stir once with the dough hook attachment.  Let stand until foamy, about 5 minutes.

Add 3 cups of flour, 1 teaspoon salt, and ½ cup of the parmesan cheese to the bowl and turn the mixer on low speed.  Continue mixing, gradually adding more flour until the dough pulls away from the sides of the mixing bowl.  Let the mixer knead the dough for 8 minutes, dusting with flour occasionally if the dough begins to stick to the bottom of the mixing bowl.

Turn the dough onto a lightly floured countertop and knead for 5 more minutes by hand, adding as much of the remaining flour as necessary to form a smooth, elastic dough, that springs back when poked with your finger.  The dough will be slightly tacky.  Drizzle a large clean bowl with the 2 teaspoons of olive oil.  Form the dough into a ball and place it in the bowl.  Turn the dough in the bowl to coat with the oil and cover the bowl with plastic wrap.  Let the dough rise for 1 hour in a warm place until doubled in bulk.

Punch the down and knead briefly for 1 minute.

Lightly flour your countertop and roll the dough into a 12″ x 18″ rectangle.

Add the mascarpone, remaining ¼ cup of parmesan cheese, and 2 tablespoons of the chopped parsley to the cooled garlic butter in the saucepan.  Mix with a rubber spatula until a smooth paste forms.  Spread this paste evenly all over the dough to cover.  Sprinkle the shredded mozzarella evenly over the garlic butter mixture.

Starting on the long side, roll the dough tightly, jelly-roll style, forming an 18” long ‘log’.  Pinch the end of the dough together tightly to seal, and place the dough ‘log’, seam-side-down, on the counter.  Using a serrated knife, cut the roll into 12 even pieces (rounds) by cutting the log in half, then each half in half, and each of those quarters into 3 equal pieces.

Coat a 9” x 13” baking dish with non-stick spray.  Place the rolls into the pan, side by side, cut-side-up.  Using a pastry brush, coat the tops of the rolls with the beaten egg and sprinkle the garlic powder, sea salt, and remaining tablespoon of chopped parsley.  Cover the pan loosely with plastic wrap.  Let rise for 1 ½ hours.

Preheat oven to 375 degrees.  Uncover the rolls and bake for 25-30 minutes until golden brown and cooked through and fluffy in the center.  Remove and cool for 10-15 minutes.  DEVOUR!!  Cheesy Garlicky Dream!!!

Yield – 12 rolls