Ingredients
- 2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup warm water (about 110°F)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil
Feel free to substitute mozzarella with cheddar or any cheese of your choice. If you’re looking for a vegan option, use a plant-based butter and cheese alternative.
Instructions
- In a small bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let it stand for about 5 minutes, until it becomes frothy.
- In a large bowl, combine flour and salt. Pour in the yeast mixture and stir until a dough begins to form.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Preheat your oven to 375°F. Divide dough into 12 equal pieces and roll each piece into a rectangle.
- Mix butter, garlic, parsley, and cheeses together. Spread this mixture evenly over each rectangle.
- Roll up each rectangle tightly, starting from the shorter side. Cut each roll in half and place them, cut side up, into a greased muffin tin.
- Brush the tops with beaten egg and bake for 18-20 minutes, or until golden brown and puffed.
- Allow the cruffins to cool slightly in the tin before transferring them to a wire rack. Enjoy warm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International