Homemade Garlic Rolls
Knot-shaped homemade rolls brushed with melted garlic-and-oregano butter; best served warm with homemade lyutenitsa. From edna.bg.
🍽️ Makes 8
Ingredients
| 480 g | white flour | |
| 7 g | dry yeast | |
| 1 tsp | 5 ml | sugar |
| 1 1/4 tsp | 6.3 ml | salt |
| 2 tbsp | 30 ml | olive oil |
| 60 ml | fresh milk | |
| 270 ml | lukewarm water | |
| 3 tbsp | 45 ml | melted butter (for glazing) |
| 2 | garlic cloves (for glazing) | |
| 1 tsp | 5 ml | dried oregano (for glazing) |
Instructions
- Combine all the dry ingredients in a bowl – the flour, yeast, salt and sugar. Add the wet ones – olive oil, milk and water – and knead a fluffy, elastic dough. If you have a dough hook, you can mix in a mixer for about 8 minutes; if not, knead by hand for about 10 minutes.
- Grease a bowl and put the dough in it. Cover it with cling film and leave it to rise in the oven at 40–50 degrees for about 40 minutes. Do not turn the oven off. Once the dough has risen, take it out and cut it into 4 parts. Then each part into two more, and you'll get 8 pieces of dough. Line a large tray with baking paper.
- Take one piece in your hands and shape it into a long rope. Dust with a little flour if it sticks. The dough is very elastic and easy to work with. It doesn't tear easily.
- Take the two ends of the "rope" and tie them in a knot. Take the bottom end and tuck it over into the centre. Take the top end and tuck it underneath. This way you'll get the shape of a Semmel roll. Place it on the baking paper. Shape the remaining 7 rolls the same way and set them apart from one another. Put the tray back in the oven at 40–50 degrees to rise again for another 30 minutes.
- Meanwhile, prepare the glaze mixture. Melt the butter. Press two cloves of garlic into it and sprinkle with the dried oregano. Stir. Take out the tray. Brush the rolls generously with the garlic mixture using a brush. Heat the oven to 180 degrees and bake the rolls for 20 minutes.
- They are tastiest warm and go perfectly with homemade lyutenitsa.