Korean Garlic Bread Rolls | Rachael Ray

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Korean Garlic Bread Rolls | Rachael Ray

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As Rach says, she’s been on a «love of Korean food bend» lately. While searching the Internet for Korean-style bagel toppings, she came across sweet cream cheese-stuffed garlic bread rolls.  Of course, she decided to try them, but rather than baking her own rolls, she bought individual uncut brioche rolls. The result was «so delicious!» Even though they might sound a little weird, trust her and just make them! If you want to serve the rolls with Rach’s Garlic Ginger Noodles with Charred Scallions (the pair would be great for brunch), prepare the noodles while the buns are baking. 

For another of Rach’s fave Korean-inspired recipes, check out this sheet pan chicken and vegetables. 


    8 ounces cream cheese, softened3 tablespoons heavy cream3 tablespoons superfine sugar or powdered sugar1 stick salted butter4 cloves garlic, grated or finely chopped1 egg2 tablespoons sweetened condensed milk1 tablespoon acacia honey (light color/flavor honey)4 burger-size brioche rolls½ cup grated Parmigiano-Reggiano cheeseA handful of flat parsley, finely chopped

Yield Preparation

Preheat oven to 400°F, with rack at center. Line a baking sheet with parchment. 

In a bowl, combine cream cheese with cream and sugar. Fill a plastic food storage bag with the mixture, seal the bag, then cut off a corner to make piping bag. 

Melt butter over low heat in small pot. Add garlic, swirl a minute or two and let cool a bit. In a bowl, whisk up the egg, condensed milk and honey, then whisk in the butter and garlic.  

Cut down into the rolls 3 times, but not all the way through, so they will pull into 6 wedges.  Pipe the cream cheese mixture into the rolls. Dip the tops of rolls into the garlic, butter and egg mixture to coat, then place on a baking sheet. Sprinkle with grated cheese and parsley and bake 10 to 12 minutes until golden.  


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