Ingredients
- 4 cups or 500g bread flour
- 1½ teaspoons or 9g salt
- 2¼ teaspoons instant yeast or 7g (equivalent of 1 small packet) or active dry yeast
- 1¼ cups or 300g water
- 5-8 cloves of garlic (depending on how much garlic you want)
- ¼ cup olive oil plus extra for roasting garlic
- ½ cup of your choice of herbs (parsley, rosemary, or thyme all work well)
- Optional: Milk, for brushing the crust
- Medium/Large mixing bowl
- Large baking sheet
- Scale (if measuring by weight)
- Measuring cups and spoons (if measuring by volume)
Instructions
Step 1: Preheat oven to 350º F.
Step 2: Roast the garlic cloves in their skin with a splash of olive oil for about 15 minutes. In the meantime, chop herbs. When garlic is ready, peel off the skin and mash cloves into a puree. Stir in the 1/4 cup of olive oil and herbs.
Follow steps 1-5 from the Simple Yeast Bread. Add the garlic and herb olive oil mixture together with the adjusted water measurement. (We’re adding less water because of the olive oil.)
Step 6: On a lightly floured surface, divide your dough into 8 equal pieces. (They should be roughly 100g each.) Shape each one into a tight little ball by loosely cupping your hand over each one and moving in a clockwise/counterclockwise direction. Generously spread oil on a large baking sheet and arrange shaped rolls, leaving about 1-2 inches between each one.
Step 7: Let them rest at room temperature for about 1 hour or until they almost double in size. Perform the “poke test” described previously to know if they’re ready. Meanwhile, preheat oven to 375 degrees F.
Step 8: Brush tops of the rolls with whole milk for a soft, golden crust, if desired. Bake for about 20 minutes. Best enjoyed warm with lots of butter.
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