Garlic rolls

 

INGREDIENTS

The dough:

7g of dried yeast (or 30g fresh)

300 ml warm water

1 tablespoon olive oil

1 tablespoon salt

½ teaspoon freshly ground black pepper

2 teaspoons sugar

1 tablespoon fresh rosemary (finely chopped)

500g flour and (plus 50g if needed)

The filling:

100g unsalted butter

1 teaspoon salt

3-4 cloves of garlic

oil to grease the bowl

1 egg yolk + 1 teaspoon water for the top of the rolls

METHOD

1. Mix the dried yeast with warm water in a large bowl. Wait until it starts to foam.

2. Add the olive oil, salt, freshly ground pepper, sugar, flour and chopped fresh rosemary. Knead the dough until smooth in 6-7 minutes. If the dough is too soft add more flour up to 50g. 

3. When the kneading is done cover the dough with oiled plastic foil and let it rise in a warm place for 45-60 minutes. For the filling, mix the soft (unmelted!) butter with the pressed garlic and salt.

4. Preheat the oven to 220 ° C (gas oven 7). Roll the quarter of the dough into a 26x17 cm rectangle or the size of your baking tray. Place the dough into the tray lined with parchment paper. Roll the remaining dough into a 40x20cm rectangle and cover with the garlic-salt-butter mixture. Roll up the dough by the shorter side. Use a sharp knife to cut the roll into 2 cm wide slices and place slices into the tray on the top of the dough. Cover the tray with a kitchen towel and let the rolls rise for 15-20 minutes. Mix the egg yolk with a little water, glaze the top of the rolls and bake it for 15-20 minutes until golden brown.