Warm, impossibly tender buns with stretchy mozzarella and a savory Parmesan note, perfumed with a silky paste of roasted garlic. These buns are just as welcome at a family dinner as they are beside a bowl of soup or a crisp salad.
Ingredients
For the dough:
- All-purpose flour — 3 cups
- Active dry yeast — 1 1/2 tsp
- Sugar — 4 tsp, divided
- Salt — 3/4 tsp
- Egg — 1 large
- Whole milk, warm (100–109°F | 38–43°C) — 3/4 cup
- Unsalted butter, softened — 1/4 cup
For the filling and topping:
- Garlic — 1 head
- Unsalted butter, at room temperature — 1/2 cup
- Fresh parsley, chopped — 1 tbsp
- Salt — 1/2 tsp
- Mozzarella cheese, shredded — 1 1/2 cups
- Parmesan cheese, grated — 1/2 cup, plus a little more for sprinkling
- Olive oil — 1 tbsp (for roasting the garlic)
Step-by-step recipe
- Activate the yeast: stir 2 tsp of the sugar into the warm milk, sprinkle in the active dry yeast, and let stand for 10 minutes until foamy.
- Make the dough: in a bowl, combine the flour, remaining 2 tsp sugar, and salt. Add the egg, yeast mixture, and softened butter. Knead into a soft, smooth dough, 8–10 minutes by hand or 5–6 minutes with a dough hook.
- First rise: transfer the dough to a greased bowl, cover, and let rise in a warm place for 60–75 minutes, until doubled in volume.
- Roast the garlic: trim the top of the garlic head, drizzle with olive oil, wrap in foil, and roast at 356°F | 180°C for 35–40 minutes, until very soft. Let cool.
- Garlic butter: squeeze out the roasted garlic flesh and mash it with the softened butter, parsley, and 1/2 tsp salt until it becomes a spreadable paste.
- Shape: punch down the dough and divide it into 12 pieces. Roll each piece into a round, place 1 tsp garlic butter and a pinch of the cheese mixture (mozzarella plus a little Parmesan) in the center, then seal the edges well and shape into a ball.
- Arrange: place the buns seam-side down in a greased 9–10 in | 22–24 cm round pan or on a baking sheet, leaving a little space between them.
- Second rise: cover and let rest for 20–30 minutes, until the buns look slightly puffed and softer.
- Bake: brush the tops with some of the garlic butter, sprinkle with Parmesan, and bake at 356°F | 180°C for 20–25 minutes, until golden brown.
- Serve: remove the buns, brush with the remaining garlic butter, rest for 10 minutes, and serve warm.
Serving and storage
Serve these buns warm: the cheese stays molten and stretchy, while the tops turn golden and fragrant. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat for 5–7 minutes at 320°F | 160°C or for 20–30 seconds in the microwave. You can freeze the shaped buns: place on a tray, freeze until solid, then transfer to a bag for up to 1 month; before baking, thaw in the refrigerator and let rise for 30–40 minutes.
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Tips and variations
- Part of the mozzarella can be replaced with provolone or young cheddar for a bolder flavor and even more stretch.
- Add a pinch of dried oregano or chili flakes to the garlic butter for a lively finish.
- If you do not have time to roast the garlic, use 2–3 finely chopped raw cloves, but the flavor will be sharper.
- For especially tender buns, avoid adding too much flour: the dough should stay soft and slightly sticky to the touch.
Nutritional value
| Serving | 1 bun (out of 12) |
|---|---|
| Calories | ≈ 300 kcal |
| Protein | ≈ 9 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 26 g |
| Fiber | ≈ 1 g |
| Sugar | ≈ 3 g |
| Sodium | ≈ 540 mg |
Frequently asked questions
Can I replace mozzarella with another cheese?
Yes, provolone, cheddar, or gouda all work well. Choose a cheese that melts smoothly so the filling stays nicely stretchy.
Can I use instant yeast?
Yes. Add instant yeast directly to the flour and use the milk at the same temperature. Let the dough rise by volume rather than by the clock.
How do I freeze baked buns?
Let them cool completely, wrap 1–2 buns at a time, and place them in a freezer bag. Store for up to 1 month. Reheat from frozen for 8–10 minutes at 320°F | 160°C.