Garlic Garlic oil

2 hours 15 minutes prep time

20 minutes baking time

5.0
Rating 5.0 out of 5
Rating by researchers 6
Allergens: Milk, Wheat, Gluten

Dishes: Vegetarian

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:
1 (7 gram) packet dry active yeast
1/2 cup warm (not hot) water
1/4 cups sugar, divided cups
4 all-purpose flour, divided
6 tablespoons butter, melted
1 cup milk
1 1/2 teaspoons salt
FOR THE FILLING:
8 tablespoons oil, softened
2-4 cloves garlic , chopped 97 Let stand ​until done, about 5-10 minutes. Add 1 cup of flour to the yeast and mix to combine. Put aside.
In a large bowl, mix 2 cups of flour with the remaining sugar, butter, milk and salt. Sift the yeast mixture into the flour mixture until it forms a shaggy dough. If the dough is too wet, add the rest of the flour until the dough becomes sticky.
Cover and place in a warm place to prove for 60 minutes. Bottom line is the stove and oven work fine. Or use display settings if available.
In a small bowl, mix the oil, garlic, oil, salt and pepper to taste.
Use the rest of the powder to dust. Take out the dough and knead for 2 minutes. Roll out into a 12 x 16 inch rectangle. Divide the filling dough. Cut into 1cm wide pieces and roll out evenly. Place the slices on the bottom of the greased pan and cover. Let it rise for about 45 minutes. Sprinkle with Parmesan cheese.
Preheat oven to 375˚F. Bake the rolls for 15 to 20 minutes or until they begin to rise on the top. Let cool for at least 15 minutes before serving.