Korean-style cream cheese garlic bread

Whisk warm water, dry active yeast, a little sugar and 1 cup all-purpose flour; let sit 30 minutes until bubbly.

Add the rest of the flour and the salt and mix with a dough hook in a stand mixer about 5 minutes, to a smooth, fairly elastic, tacky but not sticky dough that pulls cleanly off the bowl; add a little flour if too soft.

Knead briefly, return to a lightly greased bowl, cover and let rise about 2 hours or until doubled.

At 30 and 60 minutes, fold the dough with wet fingers, stretching the outside up over the top five or six times, then flip and re-cover; after the second fold let it rise undisturbed about another hour.

Check it is ready: a poke deflates it and does not puff right back.

Press flat to squeeze out the air and divide into six equal portions with a bench scraper, by eye or by weight.

Roll each into a perfectly round, smooth ball under a cupped hand, set on a Silpat-lined baking sheet and press lightly without flattening.

Dust with a little flour, cover with a light towel and proof 30 minutes.

Bake in the center of a 375 degree oven for about 20 to 25 minutes until lightly golden; cool to room temperature on a rack before slicing.

For the filling, mix room temperature cream cheese with 1 tbsp white sugar, salt, black pepper, a few shakes of cayenne, chopped Italian parsley, thinly sliced green onions and a splash of cream; taste.

For the garlic butter, whisk eight or nine minced garlic cloves, a pinch of salt, a little parsley and one whole egg with the butter for 20 to 30 seconds into an emulsion.

With a serrated knife, cut each roll about 90% of the way down into six sections: in half, each half into thirds.

Dunk the cut roll in the garlic mixture and push it down inside with fingers.

Spread one sixth of the cream cheese mixture between the sections of each roll with a knife (or a piping bag for more rolls).

Dip the filled rolls into the garlic butter mixture for a thick coating; spoon any run-off back on top.

Dust with freshly grated Parmesan and bake in the center of a 425 degree oven for about 15 to 20 minutes until browned.

Cool a few minutes and finish with a pinch of parsley.