Korean creamcheese garlic bread || yugjjog maneulppang

Preheat the oven to 350°F (175°C).

In a bowl, mix warm water and yeast; let it sit until frothy, about 5 minutes.

In another bowl, combine flour, sugar, and salt.

Add the yeast mixture, egg, and milk to the dry ingredients; mix until a dough forms.

Knead the dough on a floured surface until smooth, about 10 minutes.

Place the dough in a greased bowl, cover, and let it rise until doubled, about 1 hour.

Meanwhile, mix softened cream cheese, minced garlic, chopped parsley, and black pepper in a bowl.

Once the dough has risen, punch it down and divide it into equal portions.

Shape each portion into a roll and place on a baking sheet.

Make an incision on top of each roll and fill with the cream cheese mixture.

Melt butter and brush it over the rolls, then sprinkle with mozzarella cheese.

Let the rolls rise for another 20 minutes.

Bake in the preheated oven for 15-20 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

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