Filling:

• 1 1/2 tbsp. Mild Garlic Chili Crunch
• 6 tbsp. (3/4 stick) butter
• 2 tbsp. parmesan cheese, finely grated
• 1 tbsp. olive oil
• 1 tbsp. parsley, finely chopped
• 2 cups mozzarella cheese, shredded

Dough:

• 1 packet dry active yeast
• 1 tbsp. honey
• 1/2 cup milk, warm
• 1 1/2 cups AP flour
• 1/2 cup bread flour
• 2 tbsp. milk powder
• 1 1/2 tsp. kosher salt
• 1 large egg, room temperature
• 2 tbsp. butter, softened
• 2 large eggs, room temperature

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Prep dough: in the bowl of a stand mixer fitted with the dough hook, whisk together warm milk, honey, and yeast, and let it sit until frothy, about 10 minutes. Add the flours, milk powder, and salt, and begin kneading with the stand mixer on low. Carefully drop in 1 large egg and the softened butter, one at a time, then increase the speed to medium-low and knead, about 8 minutes (this can also be done by hand!). Cover bowl with plastic wrap and a clean kitchen towel and let rest in a warm area for 1:30hours, or until dough is roughly doubled in size.

Make garlic butter: While dough is proofing, make garlic butter by mixing together all ingredients for the filling, besides the mozzarella cheese. Place about 3 tbsp. worth of butter in a separate dish and set aside; this will be used to brush the rolls after they bake.

Make the rolls: Preheat oven to 350°F, and prepare a 8x8” square baking pan with parchment paper. Roll dough out into a 1/4” thick rectangle, then spread garlic butter evenly on the surface. Sprinkle the shredded mozzarella cheese evenly, then roll dough into a tight log. Cut dough into 6 equal pieces using a serrated knife, trimming off the small, unfilled ends of the log as necessary.

Place rolls into a prepared pan, cover and let rest for 30 minutes.

Bake for 30-35 minutes, or until rolls are golden brown. Brush with remaining garlic butter (melted) & enjoy!