ROSEMARY GARLIC ROLLS
INGREDIENTS (12 rolls)
pre DOUGH
100ml milk
3 tablespoons flour
DOUGH
180 ml milk, cold
380g flour
45g butter, melted
2 tablespoons granulated sugar
2 teaspoons instant yeast
1 teaspoon dried rosemary
1 teaspoon salt
1 clove of garlic / pressed
FILLING
6-8 cloves of garlic, minced or chopped into small pieces
1 tablespoon finely chopped fresh rosemary
3 tablespoons of olive oil
1 teaspoon salt
grated zest from 1 organic lemon
TOPPING
1 whisked egg mixed with 1 tablespoon of milk
Some extra flaky sea salt for sprinkling on top
METHOD:
1. Whisk together the milk and flour in a small saucepan, place over medium heat and stir until the mixture thickens to a paste-like consistency, then remove it from the heat and empty the pre-dough into the bowl of a stand mixer fitted with the dough hook attachment.
2. Add the dough ingredients to the bowl of the stand mixer with the pre-dough and mix together. Continue kneading the dough until it's smooth and elastic, for about 5 minutes with the hook attachment. Place the dough in a lightly oiled bowl, cover, and place at room temperature to rise for about 1 hour.
3. ROSEMARY GARLIC FILLING: Combine the ingredients and set aside.
4. Once the dough has doubled in size (preheat the oven to 200C.), turn it out onto a lightly floured working surface. Pat it down into a rough, thick circle shape, and cut into 12 slices.
5. Take 1 of the slices, form it into a rough cylinder shape in your hands, and roll it out into a long oval, about 3mm thick. Lightly brush the surface with 1/2 teaspoon of the filling, leaving some empty space around the edges. Fold the oval in half lengthwise.
6. Using a pizza cutter or a knife, cut 5 slits lengthwise in the centre of the dough, making sure not to cut to the edges.
7. Pick up the oval and twist it into a spiral shape and tuck the end into the centre. Place it on a baking sheet lined with parchment paper. Repeat with all of the dough slices.
8. Lightly brush the rolls with egg wash and sprinkle with the flake sea salt. Bake at 200 °c until deep golden, about 20 to 25 minutes. Remove from the oven and allow to cool for 5 minutes before serving.
Delicious with this codfish meal.
