Bread:
Add all ingredients for the bread to the bowl of your stand mixer, and knead using the dough hook attachment for 7-10 minutes. The dough will be sticky at first but over time will become smooth, soft and stretchy, and pull away from the edges of the bowl
Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and place in a warm, humid place for 60-90 minutes until it doubles in size
Cheese sauce:
Melt the butter in a nonstick saucepan over medium heat. Add garlic and saute until fragrant
Add flour and stir for 1 minute, then add the milk and seasonings. Stir and cook until there are no lumps and the mixture is starting to thicken
Turn the heat to low. Add the shredded cheeses and cream cheese, and stir until they fully mix in. Taste and adjust seasoning if needed. The sauce should be thick but not too thick or stiff; it will thicken up more as it cools
Remove from heat and let cool down
Assembly:
Prep an Eighth sheet pan with parchment paper and butter
Once the dough has doubled in size, turn it out onto a lightly floured surface and roll into a 12x14" rectangle
Use an offset spatula to spread the cheese sauce evenly onto the rectangle. Optionally, sprinkle some more mozzarella cheese onto the rectangle
Cut the rectangle into 6 2" thick strips (along the length). Carefully roll each strip as tightly and neatly as you can to form 6 rolls. Place the rolls in the prepared pan
Let the rolls rise for a second time, for about 30-45 minutes until they look puffed up
Baking & serving:
In the last 20 minutes of the second rise, preheat your oven to 375F (conventional)
Bake the rolls for ~20-22 minutes until they are golden in color
Melt the butter for the honey butter and mix in the honey. Brush onto the rolls using a pastry brushb while still hot
Serve and enjoy!
