If you work quickly, these soft, fragrant rolls will emerge from the oven a mere hour. But fret not, even if you take your time, it shouldn’t take more than an hour and a half, and that’s including proofing and baking! The texture is reminiscent of brioche and the flavor of garlic bread. To today, it’s my favourite because it’s so easy and so, so good.
On Friday, I met the sweetest lady ever.
Her name was Jennifer and she was a hoarder. We were to help her clean up her house.
You see, most people see Jennifer as a ‘crazy’ lady. But we were there with the social work office and we were there with an open mind. Jennifer would preach to us, and some of the things she said were slightly odd, but you could hear the faith in her voice. You could tell that this lady knows what life is about.
She may have been slightly ill, but she is still a kind person. It’s always heartening to see her little acts of kindness, as tiny as the act may be.
I saw her again just yesterday, talking to the people at our parish. I spotted her, waved and she came over.
And how could I possibly say no?
Many are unsettled by her presence, but you know? It doesn’t matter if her mind works differently, because she’s a person too and she’s really a nice person.
It’s Christmas Eve and I’m thinking of dropping by her place with a few of these buns on Christmas :)
Garlic Herb Parmesan Rolls
1 cup / 236ml / 236g warm water
2 tablespoons / 0.5oz / 16g instant yeast
2 tablespoons / 1oz / 28g sugar
1 tablespoon / 1g Italian seasoning
1 clove garlic, grated/minced
¼ cup / 2oz / 56g butter, melted
¼ cup, packed / 1oz / 28g parmesan cheese, grated
2 teaspoons / 0.25z / 6g kosher salt
¼ cup / 1.5oz / 40g olive oil
3 cups / 13.5oz / 384g plain flour, and a little more for dusting or as necessary
1. Stir together yeast and warm water and let it proof for 5 minutes, until foamy. If it doesn’t foam, the yeast is dead and cannot be used.
2. Combine sugar, Italian seasoning, garlic, butter, cheese, salt and olive oil in big bowl.
3. Pour over the yeast and stir to combine.
4. Add flour in thirds, stirring till well combined.
5. Turn out the dough onto a floured surface or into the bowl of an electric mixer.
6. Knead by hand or with a dough hook until smooth and elastic. It should pass the windowpane test.
7. Place in a bowl, cover with a damp towel and allow to rise for 30 minutes.
8. Preheat your oven to 190 degrees Celsius or 375 degrees Fahrenheit.
9. Divide dough into 40g pieces.
10. Roll each piece into a long thin rope and make a flower, as pictured below. If you do not wish to go through the trouble of doing so, simply shape into balls.
Roll into a long strip
Tie a loose knot
Keep going round till you're left with a little bit
Loop it in and pinch it together with the start of the rope
Flip it over
Roll it gently to close the centre gap
11. Place on a greased sheet of parchment paper on a tray, or a silicon baking mat.
12. Bake at 190 degrees Celsius or 375 degrees Fahrenheit for 17 minutes.
13. Allow to cool on a wire rack.