Sunday, June 26, 2011

Garlic Yeast Rolls

Another bread post, not really showcasing my talents, but the chile relleno omelettes got eaten too quickly for photos this morning.  I wanted to make a loaf of bread to enjoy with all our fresh garden tomatoes, but it always gets moldy so quickly that I thought rolls might be better for storage.
Gratuitous Fruit Shot: heirlooms and big boys
 So, I threw these together this morning. 
Very moist and a great crumb that pulled apart perfectly.  Some have garlic on top and the next batch will have some folded into the center too.  You'll need a muffin pan and someone who doesn't mind garlic breath.

Garlic Yeast Rolls
6 cloves garlic
4 tbsp olive oil
2 cups all-purpose flour
1 tsp salt
2 1/4 tsp (or 1 packet) yeast
1 cup milk plus 1 large egg yolk
1 tbsp sugar

Mix milk, sugar, and yeast and let sit for 5-10 minutes so the yeast can dissolve.  Stir in egg yolk and salt.
In mixer or by hand, mix with 2 cups flour.  If by hand, knead and add flour as necessary to keep the dough from sticking to your hands until smooth.  If in mixer, let it knead and monitor incorporation of the flour until the dough is only stuck to the bottom but clearing the sides.

Roll dough into a ball, coat in olive oil and let rise until doubled in size.  Meanwhile, chop/crush/puree garlic with olive oil until the chunks are small.  After the first rise, turn the dough out onto a floured surface and press a bit flatter.  Spread 3/4 of garlic mix on this side then fold (grab sides and tug outward then fold in at four corners to expel air and incorporate garlic).  Then roll into a tube and act like it's playdough until the tub is long and 2 inches at most in diameter and about 15 inches long.

Slice 2" pieces and pat the tops with oil (or the leftover garlic oil if you want!), then place in muffin tin.  For a perfectly round top, you'll need to stretch the little rounds and tuck their edges under, so the folded portion is hidden below.  My recipe yielded big 8 rolls and could have made a dozen small.

Let rise another 30-45 min while the oven heats to 400, then bake for 15-20 minutes until nice and brown.  If you skip the muffin tin, let them rise on the pan you will bake on.  Larger rolls might make great hamburger buns!