Korean-Style Cream Cheese Garlic Bread

Name: Korean-Style Cream Cheese Garlic Bread
Total time: 215
Yield: 6
Ingredients: 1 cup warm water (100 to 110 degrees F/40 to 45 degrees C); 2 teaspoons active dry yeast; 1 teaspoon white sugar; 3 cups all-purpose flour, divided; 2 teaspoons kosher salt; 2 tablespoons all-purpose flour for dusting; 1 (8 ounce) package cream cheese, at room temperature; 1 tablespoon white sugar; 1 teaspoon kosher salt; 0.5 teaspoon freshly ground black pepper; 1 pinch cayenne pepper; 2 tablespoons chopped Italian parsley; 0.75 cup thinly sliced green onion; 0.25 cup heavy cream; 0.5 cup unsalted butter, melted; 8 cloves garlic, finely minced; 1 pinch salt; 1 tablespoon chopped Italian parsley; 1 large egg; 6 tablespoons grated Parmigiano-Reggiano cheese

Recipe by John Mitzewich from allrecipes.com

Appetizer 4 Hr. 35 Mins.

Ingredients

6 servings

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1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
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2 teaspoons active dry yeast
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1 teaspoon white sugar
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3 cups all-purpose flour, divided
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2 teaspoons kosher salt
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2 tablespoons all-purpose flour for dusting
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1 (8 ounce) package cream cheese, at room temperature
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1 tablespoon white sugar
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1 teaspoon kosher salt
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0.5 teaspoon freshly ground black pepper

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1 pinch cayenne pepper
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2 tablespoons chopped Italian parsley
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0.75 cup thinly sliced green onion
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0.25 cup heavy cream
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0.5 cup unsalted butter, melted
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8 cloves garlic, finely minced
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1 pinch salt
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1 tablespoon chopped Italian parsley
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1 large egg
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6 tablespoons grated Parmigiano-Reggiano cheese

Instructions

Gather all ingredients.
Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
Knead the dough briefly before transferring to a lightly greased bowl.
Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
Serve and enjoy!