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Garlic Confit Pull-apart Rolls

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Ingredients

  • 12 Martin’s Sweet Dinner Rolls
  • 1 Sprig of rosemary
  • Flaky sea salt
  • Pepper
  • Extra Virgin Olive oil
  • 1 Head of garlic

The filling:

  • 3 tbsp Whipped cream cheese
  • 5 Garlic confit cloves see step 1 for garlic confit directions
  • 1/2 cup Gruyere cheese + more for topping
  • Salt
  • Pepper

The herby confit butter:

  • 4 tbsp Butter
  • 2 tbsp Rosemary oil from the garlic confit
  • Remaining confit garlic depending on how garlicky you want them
  • 2 Sprigs of thyme chopped
  • 1 Sprigs rosemary chopped
  • 4 Sprigs sage chopped
  • 1/4 cup parsley chopped

Instructions 

  • Preheat oven to 225. Peel garlic and add to cocotte with a sprig of rosemary. Add olive oil until it covers the garlic. Bake for about 1 ½ - 2 hours or until garlic is super soft.
  • Bump the oven up to 375 and make the filling by combining cream cheese, confit cloves, gruyere, salt and pepper in a bowl. Mix until combined.
  • Using a sharp knife, make 4 slices into each Martin’s potato roll. The slices should only go about halfway through the roll, keeping it together. Start from top to bottom, left to right and then diagonally. Using a knife, add the filling into each of the crevices of the roll.
  • Place the stuffed rolls into a large baking dish in rows, next to each other.
  • Melt butter for the confit butter and add to a bowl with chopped herbs, more confit and oil. Spoon over each roll and then top with more gruyere cheese. Bake for about 15-20 min or until browned and bubbly. Serve immediately. Enjoy!