Roasted Garlic Cheese Rolls

Roasted Garlic
1 whole head of glaric
a dash of salt
olive oil

Remove excess paper from the head of garlic.  Cut off the tips of the cloves.  Place on tin foil and sprinkle with salt and oil and bundle up.  Roast in a 425 degree oven for 40-50 min.

Dough
1 1/2 cups of flour
1 teaspoon of salt
2 teaspoons of yeast

Sprinkle yeast and salt on a cup of warm water and let sit for 10 min.  Stir in flour and then knead for about 5 min with a stand mixer until the dough begins to pull away.

Coat in oil and cover.  Let rise in a warm place until doubled about an hour.

Filling:
Roasted garlic
risen dough
1 stick of butter
1 cup of mozzerella
1 cup of cheddar

Squeeze out the soft garlic from the cooled head and mix into butter.

Roll out dough into a large rectangle like you would for cinnamon rolls.

Spread with garlic butter and sprinkle with 3/4 of the mozzerella and then the 3/4 of the cheddar.  Roll up into a log.

 Place rolls in a baking dish and let rise until doubled.  Bake at 325 for about 30 min until golden.  Sprinkle remaining cheese on top and let melt.