I was excited to make these because the amount of garlic that was in the recipe. So, we’ll get right to it and then maybe someone can answers my questions that I have. I’m so not a baker. Cook, yes. Baker, no.
Oh and notice I have lots of pics for something as simple as rolls yet, other blogs I will have one final picture. I guess some days I like the camera and others I don’t or I’m really, really hungry…lol! 😉
12 garlic cloves, peeled
1 1/2 c. milk + milk for glazing
4 c. all-purpose flour
1 t. table salt
2 1/2 t. active dry yeast
1 1/2 t. dried, crushed Italian herb seasoning
2 T. canola oil
1 large egg, beaten
Coarse sea salt
Place garlic cloves and milk in a 2 quart saucepan.
Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and cool slightly. Place in a blender and pulse to puree the garlic. Set aside.
Place flour, salt, yeast and herbs in a large bowl. Whisk to combine.
Add milk, oil and egg to dry ingredients. Mix with hands or a wooden spoon to form a dough.
Turn onto a lightly floured work surface and knead until soft and smooth, about 3 minutes.
Place dough in a greased bowl. Cover and let rise in a warm place until it doubles in volume, about 1 hour.
Coat a baking sheet with nonstick cooking spray. Set aside. Preheat oven to 425 degrees.
Turn dough onto a work surface. Knead gently for a minute or two. Form into 8 rolls (I made 15 or they would have been huge). Place on prepared baking sheet. Lightly score the tops of the rolls with a knife. Cover and let rise for 15 to 30 minutes.
Brush rolls with reserved milk. Sprinkle with sea salt.
Bake until rolls are golden brown, about 15 to 20 minutes. Transfer to a wire rack to cool.
like love butter 😉
Recipe from One Perfect Bite
These were good but, they were very “heavy”. We ate what we wanted after they cooked. The next day though, even covered, they were hard as a rock. The birds ended up getting them. I followed the recipe to a T.
My question is how can these be lightened up to be light and fluffy? And what can you add or do differently so they keep more than overnight? The garlic flavor was spot on, so I want to keep the recipe, just change a couple things. Any suggestions?
I’ve read cake flour “lightens” things up but, I really have no clue when it comes to different kinds of flour. It’s kind of like speaking to me in Swahali. Plus, I know baking is precise measurements and I’m not about to go changing things in the baking world because Lord knows what kind of kitchen disaster that could be!