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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