1 teaspoon salt
1½ teaspoon sugar
7g instant yeast
200g warm water
35g olive oil
Garlic butter ingredients:
1 head garlic
125g soft unsalted butter
Salt & cracked pepper to taste
- Slice the top off the garlic and drizzle with olive oil and a pinch of salt wrap in foil and bake till soft (approx 45-60mins) at 190°c. Once the garlic has cooked remove and allow to cool slightly. Add the roasted garlic to the butter, parsley, 1 tablespoon olive oil, salt & cracked pepper to taste. *You may need to melt the butter if it solidifies.
- To make the dough I used an electric mixer with the Knead attachment you can do by hand.
- Add the flour, salt, sugar and yeast in a bowl, stir.
In a jug, combine the warm water and oil, then pour into the flour mixture and whisk to blend, then knead for 5 minutes or until smooth.
Place in an oiled bowl with happy wrap and allow to rise in a warm place until doubled in size (approx 40-60mins) Because it was quite cold in Sydney, I put it to prove in a 30°C oven.
Spread some of the garlic butter all over the bottom and up the sides of a pie dish or other oven safe dish, then top with panko bread crumbs to give the bread rolls a buttery crispy feel.
Punch the air out of the dough, then cut it into little pieces (about 50g each), roll them into small smooth balls, and evenly distribute them in the dish. Prove for another 30 minutes covered with happy wrap.
Preheat the oven to 175°C and bake for 30-35 minutes.
Spread the roasted garlic butter all over the rolls as soon as they come out of the oven, then grate fresh parmesan cheese on top and sprinkle with toasted sesame seeds.