Ingredients:
2 tsp instant yeast 1 Tbs white sugar 3/4 cup whole milk 3 Tbs salted butter, room temperature 1 egg 2 1/3 cups all-purpose flour 1 tsp salt 1 tsp garlic powder 1 Tbs finely chopped fresh rosemary (or 2 teaspoons dried) Filling: 5 Tbs salted butter, very soft 1 Tbs finely chopped fresh rosemary (or 2 teaspoons dried) 1 tsp chopped fresh parsley (or 2 teaspoons dried) 2 garlic cloves, minced or 1/2 tsp garlic powder 1/4 tsp salt 3/4 cup finely shredded Parmesan (or your favorite shredded cheese) 350F for about 50ish minutes
Method:
Add first 5 ingredients and mix.
Add next 4 ingredients and mix.
The dough will eventually stop sticking.
Flour your bench and knead the dough (roughly 10 minutes)
Add flour as needed for less sticky-ness.
Rest covered in a greased bowl for 30-45 minutes in a warm place.
-Make the filling while you wait-
Punch the dough.
Flour your bench, knead the dough into a log shape.
Cut into 12 equal portions and shape into circular balls, squish them flat.
Spread the mixture on all 12 discs.
Fold the discs in half (filling on the inside).
Set the folded pieces side by side with the fold to the bottom of the bread loaf pan.
Cover and let rise for another 30-45 minutes in a warm place.
Bake 350F for “50ish” minutes or until the top is golden brown.