Ingredients

Method

1. 1

   In a large bowl, combine the bread flour, milk, egg, sugar, salt, and yeast.

2. 2

   Mix with your hands until a shaggy dough forms.

3. 3

   Add the softened butter to the dough and continue to mix.

4. 4

   Transfer the dough to a flat surface and knead until it becomes smooth and elastic, for about 10-15 minutes.

5. 5

   Perform a windowpane test to check if the gluten has developed sufficiently. The dough should stretch thin enough to see through without tearing.

6. 6

   Spray a clean bowl with avocado oil. Place the dough ball inside, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.

7. 7

   While the dough is rising, combine the softened butter, parmesan, minced garlic, chopped parsley, and mayonnaise in a bowl. Mix until well combined.

8. 8

   Once the dough has doubled, punch it down to release the air.

9. 9

   Transfer the dough to a lightly floured surface and roll it out into a large rectangle.

10. 10

    Spread the garlic butter filling evenly over the surface of the dough.

11. 11

    Sprinkle the shredded mozzarella cheese over the garlic butter filling.

12. 12

    Tightly roll the dough into a log.

13. 13

    Cut the log into 9 equal-sized rolls.

14. 14

    Grease a baking pan and arrange the rolls inside, cut-side up.

15. 15

    Cover the pan with plastic wrap and let the rolls rise for a second time for about 30-45 minutes.

16. 16

    Preheat your oven. Bake the rolls for 20 minutes, or until golden brown and cooked through.

17. 17

    While the rolls are baking, mix the melted butter and chopped parsley in a small bowl.

18. 18

    Once the rolls are out of the oven, immediately brush the parsley butter over the hot rolls.

19. 19

    Serve warm and enjoy.