Makes 4 rolls

For the bread rolls:

  • 70g milk
  • 70g beer
  • 30g sugar
  • 5g dry yeast
  • 300g strong bread flour
  • 1 large egg
  • 25g unsalted butter, room temperature
  • 3.5g salt

For the cream cheese filling:

  • 320g Philadelphia cream cheese, room temperature
  • 60g whipping cream
  • 12g Comté cheese, finely grated
  • 25g parmesan cheese, finely grated, plus extra for sprinkle
  • 2.5g salt
  • 20g icing sugar
  • (Optional: 52g sliced black garlic with 50g extra Comté cheese)

For the garlic butter sauce:

  • 120g unsalted butter, melted
  • 1 large egg, beaten, room temperature
  • 30g milk
  • 16g Comté cheese, finely grated
  • 25g parmesan cheese, finely grated
  • 2g salt
  • 4g icing sugar
  • 20g finely chop garlic
  • 1 Tbsp (4g) chop parsley
  • (Optional: 55g Dijon mustard)



Preheat the oven 180°C.

For the bread rolls:

In a small bowl add milk, beer and sugar, stir well to melt sugar. Add dry yeast and leave for a few minutes until yeast is melted into the water and sugar mixture.

Sieve the strong flour into the table stand mixer bowl. Add milk, beer, sugar and yeast mixture into the mixer bowl with flours. Then add beaten egg and stir well on low speed with the dough hook until the dough starts to come together.Increase the speed to medium speed and knead for 5 minutes and add soft butter and salt then knead for another 15 minutes until the dough is smooth and passes the windowpane test.

Shape the dough into a ball and place in the bowl covered with cling film, place in a warm area, until doubled in size, about 45 minutes to 1 hour.

Divide the dough into 4 equal pieces. Tuck and roll each piece of dough into a smooth and tight ball. Place on the baking parchment paper lined tray. Loosely cover with cling film and let it prove 45 minutes.

When the dough ball is almost doubled, bake for 20 minutes or until the top and bottom of rolls become golden brown. When done, transfer the rolls to a wire rack to let cool. (Keep the baking parchment lined tray later use)

For the cream cheese filling:

In a small bowl, mix Philadelphia cream cheese, whipping cream, Comté cheese, parmesan cheese, salt and icing sugar together. Transfer the cream cheese filling into a piping bag. Set aside until needed.

For the garlic butter sauce:

In a medium mixing bowl, whisk together all the ingredients. Keep the garlic butter sauce warm. Mixture should be fluid.

To assemble:

Preheat the oven 160°C

Cut the breads into 6 equal edges, but do not cut them all the way through as you want the bread to stay together. Pipe the cream cheese filling in between each wedge.

Once the bread has been filled with cream cheese, dunk your rolls into the garlic butter sauce to coat the top and make sure the garlic butter coats in between the wedges and let it sink as well for the most flavour. Repeat with all the rolls.

Arrange them back on the parchment lined tray. Pipe the remaining cream cheese filling in the centre of each bread and sprinkle grated parmesan cheese on each roll.

Bake the bread for about 7 minutes and grill it for 2-3 minutes, until the bread is crispy.

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@judyjoochef Instagram profile imageCooking at Tottenham H-Club again for the VIP season ticket holders!  Super fun and challenging— basically serving 500 people in about 90 mins.  Love it! 
And we are spreading the love Korean flavors to the Premier League! 
We served up Korean fried prawns, yuzu cured salmon, doenjang butter garlic knots, truffle jap chae noodles, bulgogi skewers, kalbi steak with kimchi béarnaise, green tea cheesecake, chocolate lava cake with soy sauce caramel, vegan donuts, and more…
Such a fun time with the team of chefs there under the illustrious Mark Reynold’s reign @regionallondonchef.
And, what a game… Tottenham always keeps us on our toes.  They won it in the end, woohoo!! 
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@judyjoochef Instagram profile imageThe Jongga Flavourverse pop-up is officially OPEN, and we couldn’t be more thrilled! 🎉 Head down to The Stables in Covent Garden to get your hands on our exclusive Jongga Kimchi dishes, including the Jongga Kimchi fried rice and Jongga Kimchi mac ‘n’ cheese noodles. Trust us, you won’t want to miss this! 🔥

And remember, the Kimchi fun doesn’t stop here. Mark your diaries for September 25th - October 14th to visit Seoul Bird Canary Wharf and indulge in the above dishes AND our K-Stack Chicken Burger, now featuring a spicy Jongga Kimchi twist! 🍔

Get Kimchified! #kimchified #JonggaKimchi #No1Kimchi #Jongga #flavourverse @jongga_global @seoulbirduk #korea #korean #kimchi1 week ago via Instagram
@judyjoochef Instagram profile imageThrilled to be spotlighted in @Sheerluxe where I delve into the items that have become staples in my kitchen and dining rituals.

I’ve always believed in using quality ingredients, which is why the Isle of Wight tomatoes @iowtomatoes and Jazz apples @jazzappleuk are go-tos for me. For those plant-based moments, @Pulmuone’s tofu and @protempehuk never fail to impress.  And, of course I always have some kimchi in my fridge.  When I do not have time to make my own I will grab a jar of Jongga Kimchi @jongga.official.

The magic, sometimes, is in the seasoning. A splash of Greek and Italian extra virgin olive oil, especially the Manayi @manayioliveoil organic Cypriot olive oil, a sprinkle of @MaldonSalt sea salt crystals, or a dab of Moutarde de Meaux Pommery mustard can transform a dish @MoutardeMeauxPommery.  And, don’t forget the hot sauce– I am known to slather @Tabasco on everything! 

Drink-wise, I enjoy a good green tea, matcha, or Kacchi’s turmeric powder sachet to make Jamu! @kacchilondon
For those indulgent moments, nothing beats a morning cuppa from Difference Coffee (Hawaiian Kona) @DifferenceCoffee. And, in the evenings, a coupe of Billecart Salmon Rosé @champagne_billlecart_salmon Champagne kicks off the night in style.  For the ultimate spirited finish? I love the new tequila in town, Komos Tequila @TequilaKomos.

My snacking favorites – Subarashii Kudamono dried Asian pears @SubarashiiKudamono, macadamia nuts from Carpo @carpoworld, Torres Black Truffle potato chips @PatataFritasTorres potato, and the addictive @TheSkinnyPop popcorn.

For frozen treats 😍 @LittleMoonsMochi – I’m hooked on the coconut ones, @Bibigo for the best dumplings, and @HackneyGelato – I like their Clotted Cream and Strawberry flavor.

London’s culinary scene is vast, but these have truly found a place in my heart and kitchen. Dive deeper into the feature on @Sheerluxe for more details. (link in my bio!)

And, as always, share your favorite staples or recommend new ones! 
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@judyjoochef Instagram profile imageHad an incredible chat over at @Vassar, diving into how our meals often come with stories we’d never expect. 🍽️ 

Ever wonder about the journey of Spam in Korea? It’s a tale of war, luxury, and cultural transformation. Each bite carries a narrative, and it’s amazing how food can connect histories and cultures. 

Shoutout to @MrWesleyDixon for hosting and letting me share these culinary tales. 

Dive into our chat and more at #ConversationsAtTheSaltLine. 🌎
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