I wont lie, this garlic bread did not turn out the way I had expected, but I will say that it was the still perfect compliment to spaghetti and meatballs! The original recipe only makes enough for 2 people, and I have a few more beings in my house to feed than just 2, so I doubled the ingredients. The one problem was that I did not double the topping ingredients, so I had no butter mixture left when I went to baste the fresh rolls with after they came out of the oven. Next time, I will think of that because it would have transformed these rolls from slightly garlic infused into moist, salty, garlicky, buttery heaven. The other thing that I would change is I would use bread flour rather than all-purpose flour. We didn't have bread flour at my house, so I was lazy and just used the flour we had, but I have a feeling that the bread flour the recipe calls for would have allowed for a lighter, more fluffy roll, and that is what I was going for. I still thought that these rolls were delicious, but there is always room for improvement!
Ingredients ~ 1/2 cup warm water
1 teaspoon active dry yeast
1 tablespoon white sugar
1 tablespoon unsalted butter, softened
1/2 cup milk
1 teaspoon salt
3 cups bread flour Topping:
4 tablespoons butter, melted
1 pinch salt
some finely chopped fresh parsley leaves
2 cloves garlic, finely minced
Instructions ~
Add warm water to the bowl of a stand mixer fitted with dough hook. Sprinkle sugar and yeast into the water. Let stand 5-10 minutes until foamy. Mix in butter, milk, salt and stir in the flour gradually. Knead for 7-10 minutes. Dough should stick to the bottom of the bowl but clears sides. Divide dough into 2 equal portions.
In a small bowl, combine the butter, salt, parsley leaves, and garlic. Cut dough into small round pieces and dip into the butter mixture. Arrange the dough balls into two mini loaf pan or one regular loaf pan. Cover and let rise until doubled, about 1 hour. Reserve the leftover butter mixture.
Bake at 350° for 30 minutes or until golden brown. Baste the butter mixture on the pull-apart garlic bread after they are out of the oven.
Recipe From: Rasa Malaysia
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