Garlic and Parsley Dinner Rolls
- 140g butter
- 2 cloves garlic (crushed)
- Handful parsley (finely chopped)
- 180 ml whole milk
- 300g strong white/bread flour
- 2 ¼ tsp active dry yeast
- 2 tbsp caster sugar
- 2 large eggs
- 4 tsp sea salt
- Dash of vegetable oil (for bowl)
- First, make the garlic butter. Simply add the butter, crushed garlic, chopped parsley and 1 tsp sea salt to a pestle and mortar and mix until fully incorporated and a smooth butter is formed. Set aside.
- Whisk 60ml milk and water and 3 tbsp flour in a pan until smooth. Then, turn on a medium heat and whisk constantly until the mixture turns into a stiff paste (this shouldn’t take long). Scrape into a bowl and set aside.
- Gently heat the remaining milk (120ml) until warm to the touch, then add in the yeast and whisk until dissolved. Allow the mixture to sit for a few minutes until foam appears.
- Add together the paste, yeast mixture, sugar, 1 tsp salt, 1 egg and remaining flour and, using a dough hook attachment, mix on a low speed until a shaggy dough is formed. Increase the speed to medium and continue mixing until a smooth dough is formed.
- Reduce the speed and gradually add in 6 tbsp of garlic butter one spoon at a time, making sure each has been incorporated before you add the next. Once all has been added, increase the speed to medium and mix until a smooth dough is formed, this should take about 10 minutes.
- Place the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm area until doubled in size, this should take about an hour.
- Once the dough has risen, deflate and divide it into 15 equal pieces. Shape each piece into a tight, smooth ball and place in a baking dish, evenly spread out. Cover with cling film and leave to rise again for about 40 minutes, until doubled in size and touching.
- Preheat the oven to 190 degrees C. Beat the remaining egg in a bowl and brush over the rolls with a pastry brush, then sprinkle with the remaining sea salt.
- Bake the rolls for 25 minutes until golden brown. As soon as they are removed from the oven, brush with the remaining garlic and parsley butter.Leave to cool slightly, then tuck in!