Savory cinnamon roll-style bread swirled with a garlic parmesan filling and topped with herbed garlic butter. Rich, pull-apart soft rolls perfect as a side or snack.
In a large bowl, whisk together the bread flour, yeast, sugar, and salt.
Add the egg, warm milk, and melted butter. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky.
Place the dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for 1–1½ hours, until doubled in size.
While the dough rises, prepare the filling by mixing the softened butter, Parmesan, garlic powder, and Italian seasoning until well combined.
Punch down the dough and roll it out on a lightly floured surface into a large rectangle, roughly 18×12 inches (45×30cm).
Spread the filling evenly over the dough, leaving a small border along one long edge.
Starting from the long edge opposite the border, roll the dough up tightly into a log. Pinch the seam to seal.
Cut the log into 12 equal pieces using a sharp knife or unflavored dental floss.
Place the rolls cut-side up in a greased 9×13 inch (23×33cm) baking dish. Cover and let rise for 30–45 minutes, until puffy.
Preheat the oven to 350°F (175°C).
Bake for 25–30 minutes, until golden brown on top.
While the rolls bake, prepare the topping by mixing the softened salted butter, Parmesan, garlic powder, and Italian seasoning.
Spread the topping over the rolls immediately after they come out of the oven.
Milk should be around 105–110°F (40–43°C) — warm enough to activate the yeast but not hot enough to kill it. Melt the butter gently (45 seconds max in the microwave) for the same reason.
For clean cuts, use a piece of unflavored dental floss or a very sharp knife. Avoid sawing motions which compress the dough.
These are best served warm. Reheat leftovers covered with foil at 300°F (150°C) for 10 minutes.