Latest Posts





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


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 180°C/350°F for 15-17 minutes.

When the rolls are still warm, brush them with a little more garlic butter and enjoy!

No comments
Post a Comment

    Reading Mode :
    Font Size
    lines height