Cheesy Garlic Swirl Rolls

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Prep Time 40

Cook Time 30

Rise Time 2

Total Time 3 10

Servings rolls

Calories 212kcal

Place warm milk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in milk and let stand 5 minutes until foamy.
Mix honey, egg, and salt into yeast mixture until smooth. Add 3-1/2 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
Add softened butter while mixer is running or fold in by hand with a wooden spoon until butter is combined in the dough.
If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.

In a small bowl, combine softened butter, garlic, and parsley until smooth and creamy. Season butter with salt and pepper to taste
Lightly grease a 9×13 inch baking dish. Punch risen dough down and turn onto a floured surface. Roll dough out into a 12×16 inch rectangle and spread softened butter and both cheeses to within 1/2-inch of edges.
Tightly roll dough up and pinch at ends to seal. Cut into 12 even pieces and place rolls in prepared baking dish. Cover pan with plastic wrap and allow to rise in a warm place 20-30 minutes until rolls are puffy.
Preheat oven to 350F. Brush rolls well with egg white wash. Bake rolls at 350F 25-30 minutes until rolls are golden-brown. Allow rolls to cool slightly and serve warm. Enjoy!

Storing Instructions

Store rolls in an airtight container at room temperature up to 2 days.