Garlic bread rolls 2

• Peel the garlic and place it in a saucepan.
• Cover with fresh milk and bring to the boil.
• Reduce the heat to minimum and leave to simmer for 15 minutes.
• Cool and puree.
• Sift the flour into a large bowl together with the salt.
• Add the yeast, the (dried) herb mix, the garlic puree and the oil.
• Lightly beat the egg with a fork and pour it in with the rest of the ingredients.
• Knead into a soft and elastic dough.
• Place in an oiled bowl and cover.
• Leave to rise for 1-1½ hours or until it has doubled in volume.
• Knead the risen dough again and divide it into 8 parts.
• Shape each part into a bun.
• Arrange the buns in an oiled tray and score them with a sharp knife or scissors.
• Cover for 15 minutes.
• Meanwhile, heat the oven to 220°C.
• Brush the buns with fresh milk and sprinkle with sea salt.
• Bake for 15-20 minutes.

** I took the lazy approach. I made the puree... cooled it and put everything in the bread machine... then into an oiled bag.. I didn't add salt.. since I used ready-made seasoned salt KOTANYI Krauter MeerSalz 1½ tsp ... A wonderful smell spread while they were baking. Even on the second day there were 2 buns left and, although they weren't covered, they didn't dry out.