Korean-Style Cream Cheese Garlic Bread

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

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.

3. 3

   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.

4. 4

   Knead the dough briefly before transferring to a lightly greased bowl.

5. 5

   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.

6. 6

   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.

7. 7

   Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.

8. 8

   Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

9. 9

   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).

10. 10

    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.

11. 11

    Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.

12. 12

    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.

13. 13

    Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.

14. 14

    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.

15. 15

    Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

16. 16

    Serve and enjoy!