Garlic Potato Cheese Bloom Rolls Recipe

Name: Garlic Potato Cheese Bloom Rolls Recipe
Prep time: 120 min
Cook time: 23 min
Total time: 143 min
Yield: 10 servings
Ingredients: 200g bread flour; 4g (1.5 tsp) instant dry yeast; 3g (1 tsp) salt; 30g (3 tbsp) sugar; 80ml warm milk; 54g (1 large) egg, at room temperature; 30g unsalted butter, at room temperature; 40g unsalted butter, at room temperature; 27g (1.5 tsp) minced garlic; 8g (0.5 tbsp) honey (or substitute with sugar); 1g (1 tsp) dried parsley; 150g medium potato; 2 pinches of salt; Black pepper, to taste; Mozzarella cheese, as needed; Egg wash (1 egg + 2–3 tbsp milk); 10g melted unsalted butter; Parsley, for garnish

Garlic Potato Cheese Bloom Rolls Recipe is a soft, savory bread filled with creamy mashed potatoes, melty mozzarella, and brushed with garlic butter. These bakery-style rolls bloom beautifully in the oven and are perfect as a snack, appetizer, or side dish for any occasion.

Delicious Day

Apr 6, 2025 - 08:53

Prep Time 120 min

Cook Time 23 min

Serving 10

Difficulty Intermediate

Garlic Potato Cheese Bloom Rolls Recipe is a delightful blend of soft, fluffy bread, savory garlic butter, and a rich, cheesy potato filling. Shaped with delicate cuts that bloom as they bake, these golden rolls are not only visually stunning but also irresistibly delicious. Each roll is stuffed with creamy mashed potatoes and melty mozzarella, then brushed with a fragrant garlic butter glaze and finished with a sprinkle of parsley. Perfect as a crowd-pleasing appetizer, comforting snack, or a standout side dish—these rolls bring warmth and flavor to every bite.

Ingredients

200g bread flour
4g (1.5 tsp) instant dry yeast
3g (1 tsp) salt
30g (3 tbsp) sugar
80ml warm milk
54g (1 large) egg, at room temperature
30g unsalted butter, at room temperature
40g unsalted butter, at room temperature
27g (1.5 tsp) minced garlic
8g (0.5 tbsp) honey (or substitute with sugar)
1g (1 tsp) dried parsley
150g medium potato
2 pinches of salt
Black pepper, to taste
Mozzarella cheese, as needed
Egg wash (1 egg + 2–3 tbsp milk)
10g melted unsalted butter
Parsley, for garnish

Nutritional Information

Calories: 210

Protein: 6g

Fat: 10g

Saturated Fat: 6g

Unsaturated Fat: 3g

Trans Fat: 0.1g

Carbohydrates: 23g

Sugar: 4g

Fiber: 1g

Cholesterol: 40mg

Sodium: 230mg

Directions

1. Step

In a mixing bowl, combine warm milk, instant dry yeast, and sugar. Stir to dissolve. Add the egg, bread flour, and salt, mixing until well incorporated. Knead in the unsalted butter until the dough becomes smooth and elastic. If needed, cut and fold the dough to help incorporate the butter fully. Cover and let the dough rise in a warm place (35–36°C) until doubled in size.

2. Step

Peel and chop the potato into small chunks. Place in a microwave-safe bowl with a little water and cook for about 6 minutes (based on 700W). Drain and mash the potatoes thoroughly. Season with salt and black pepper, mix well, and set aside to cool.

3. Step

In a small bowl, combine room temperature butter, minced garlic, honey (or sugar), and parsley. Mix until smooth.

4. Step

Once the dough has doubled in size (about 1 hour 30 minutes, or 1 hour in summer), punch it down and divide it into 10 equal portions. Shape into balls and let them rise again for 20–30 minutes. Flatten each ball slightly, and on one side, stretch the dough with your fingers or a rolling pin. Generously brush garlic butter sauce over the surface. Cut into 5 mm heart-like shapes (or shallow slits) for texture. Place a small portion of the mashed potato mixture and a bit of mozzarella cheese on top. Wrap and roll the dough to seal, tucking in the sides slightly. Place each roll into a low muffin tin (7 cm diameter). Let rise again for 20–30 minutes until doubled.

5. Step

Brush the tops of the rolls with egg wash. Bake in a preheated oven at 160°C (320°F) for 20–23 minutes or until golden brown. Remove from the oven and immediately brush with melted butter. Finish with a sprinkle of parsley for garnish.