INGREDIENTS
400 g (3 1/4 cups) all-purpose flour
50 g (1/4 cup) sugar
5 g (1 tsp.) salt
7g dry yeast
250 ml (1 cup) warm milk
1 large egg
55 g (1/4 cup) butter
8 g (1 tbsp.) chopped garlic
Garlic butter:
8 g (1 tbsp.) minced garlic
1 g (2 tsp.) dried parsley
55 g 1/3 cup melted salted butter
METHOD
In a bowl, combine flour, sugar, salt and instant yeast.
Pour in milk and add one egg.
Knead the dough with a mixer for 5 minutes. Cover with a tea towel and leave to rest for 20 minutes.
Add softened butter and garlic and continue kneading until dough is elastic.
Transfer the dough to a bowl greased with oil, cover and leave to rise in a warm place for 1 hour, or until doubled in size.
Transfer the dough to a work surface, shape into a square and divide into 25 pieces. Roll each piece into a ball, cover and leave to rest for 15 minutes.
Deaerate the dough ball a little more by tucking in the edges and placing them in a greased mold. Cover and leave to rise for a further 30 minutes.
Meanwhile, prepare the garlic butter: In a bowl, combine the chopped garlic, dried parsley and melted butter, mixing well.
Brush the tops of the leavened rolls with garlic butter and bake in a preheated oven at 180C/350F for 15-17 minutes.
When the rolls are still warm, brush them with a little more garlic butter and enjoy!
