Confit Garlic Butter Bread Rolls

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Bread ingredients

375g flour

1 teaspoon salt

1½ teaspoon sugar

7g instant yeast

200g warm water

35g olive oil

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Garlic butter ingredients

1 head garlic

125g soft unsalted butter

Chopped parsley

Olive oil

Salt & cracked pepper to taste

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Ingredient:

1. Slice the top off the garlic and drizzle with olive oil and a pinch of salt wrap in foil and bake till soft (approx 45-60mins) at 190°c. Once the garlic has cooked remove and allow to cool slightly. Add the roasted garlic to the butter, parsley, 1 tablespoon olive oil, salt & cracked pepper to taste. *You may need to melt the butter if it solidifies.

1. To make the dough I used an electric mixer with the Knead attachment you can do by hand.

1. Add the flour, salt, sugar and yeast in a bowl, stir.

1. Add the warm water and oil in a jug, mix, then pour into flour mixture and stir to combine then knead for 5mins or so till Smooth.

1. Put in an oiled bowl with glad wrap and prove in a warm space till it rises (approx 40-60mins) it was pretty cold here in Sydney so I placed it in an oven at 30°c to prove.

1. In a pie dish or any oven proof dish spread some of that garlic butter all over the bottom and up the sides and sprinkle panko bread crumbs all over this will give it a buttery crunchy texture to the bread rolls.

1. Punch the air out of the dough then cut into small pieces approx 50g each and roll into small smooth balls and place them evenly into the dish and then prove for another 30mins covered with glad wrap.

1. Place in a preheated oven at 175°c for 30-35mins.

1. As soon as you take it out of the oven spread that roasted garlic butter all over the rolls and grate fresh parmesan cheese generously all over and sprinkle some toasted sesame seeds Serve!!