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Stracchino Flaky Rolls

Nothing says comfort like these steamy, cheesy, flaky rolls freshly plucked from a bread basket at your dinner table. While parsley and olives add a punch of briny flavor, feel free to replace with alternatives such as chopped peaches or ground sausage.
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Servings 12 Rolls

Ingredients
  

  • 2 sticks unsalted butter plus more for molds
  • 3 1/2 cups bread flour plus more for molds
  • 3 teaspoons kosher salt
  • 3 teaspoons sugar
  • 1 pack 2 1/4 teaspoons instant yeast
  • 1 cup milk
  • 8 ounces stracchino softened
  • 1 cup Kalamata olives pits removed and quartered
  • 1/4 cup freshly chopped parsley

Instructions
 

  • Grate butter and evenly spread on a baking tray. Place in freezer for 30 minutes.
  • Combine flour, salt, sugar, and instant yeast in a stand mixer. Add frozen grated butter and mix on low for
  • 2 minutes. Add milk and mix for another 2 minutes. The dough should be a little mealy and not completely formed at this stage.
  • Place dough on a floured work surface and knead for 2 to 3 minutes until it forms a ball. It can still be a bit mealy at this point.
  • Place dough in a floured bowl, cover with cling wrap, and set in the refrigerator for 1 hour.
  • Once chilled, roll out the dough on a floured work surface into a 12-by 18-inch rectangle about 1⁄4-inch thick. Fold the dough in half twice, closing ends together like a book each time.
  • Wrap dough in cling wrap and set in refrigerator for 1 hour.
  • Once chilled, return dough to the floured work surface and repeat the folding process. Place back in refrigerator for 1 hour.
  • While waiting for dough to chill, butter and flour a muffin tin with 12 wells.
  • Remove dough from refrigerator and roll into a 12-by 18-inch rectangle about 1⁄4-inch thick.
  • Spread a thin layer of stracchino across the dough. Evenly sprinkle Kalamata olives and parsley on top of the cheese.
  • Roll dough into a cylindrical shape and cut into 12 pieces (like a cinnamon roll).
  • Place each piece in prepared muffin tin and cover with cling wrap. Leave in a warm place for about 1 hour, or until dough has doubled in size.
  • Heat oven to 375°F. Once dough is proofed, bake for 12 to 15 minutes, or until golden brown. Remove rolls from oven and cool on a rack. Serve slightly warm.