longer and higher for sandwich buns, or enjoy them a bit smaller as dinner rolls. The garlic
cloves roast into the rolls while they’re baking, making for a savory treat on each one. Delicious
and pretty!
1 cup warm water
1 tablespoon sugar
1 packet (¼ ounce or 2¼
teaspoons) active dry yeast
1 tablespoon oil
½ teaspoon salt
2½ to 3 cups fl our
2 heads of garlic, peeled
In a large bowl, combine water, sugar and yeast. Let sit for 5
minutes, or until foamy. Add oil and salt. Stir in 1 cup fl our,
then continue incorporating fl our ½ cup at a time, until
a nice dough pulls together. Turn dough out onto a lightly
fl oured surface and knead for about 5 minutes, or until
dough is smooth and elastic. Place in an oiled bowl and
turn to coat. Cover with a kitchen towel and let rise in a
warm place until doubled in size, about 45 minutes.
Punch down dough and turn out onto fl oured surface.
Knead lightly and divide dough into 12 equal par ts. Roll
each par t until smooth and place about 2 inches apar t on
a baking sheet lined with parchment paper. Press a garlic
clove into the top of each roll. Cover and let rise again for
at least 30 minutes.
Preheat oven to 400 degrees. Bake for 12 to 15 minutes or
until rolls are lightly browned and garlic cloves are soft and
golden. Remove rolls from the oven and cool on the pan.
Store leftover rolls covered at room temperature.
Yield: 12 ROLLS
Prep time: 25 MINUTES ACTIVE
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