FLUFFY GARLIC DINNER ROLLS
recipe inspired by: Matt Preston
- 500 g plain flour
- 1 yeast sachet (7g)
- 1 tbsp salt
- 500-750 ml water Use as much water as needed to turn the mixture in to a 'porridge texture'
- 2 tbsp olive oil
- 1 tsp dried parsley
- 1 tsp minced garlic
combine flour, yeast, salt and water in a bowl and fold the mixture together, don't mix much. It's supposed to have lumps of flour, the yeast WILL break it down.
cover the bowl and refrigerate the bowl of dough mixture overnight.
preheat the oven to 220 degrees celsius.
lightly flour a surface and remove the dough from the bowl. do not knead the dough. gently shape the dough and cover the surface with flour.
separate the dough in to 6 even balls.
you can either bake each ball on a baking tray lined with a baking tray evenly spread out, allowing the crust to get crunchy all over.
place all 6 balls gently touching in a lined baking dish which turns the rolls in to more of a pull-a-part bread which keeps most of the roll light and fluffy.
BEFORE placing the rolls in to the oven, combine the olive oil, garlic and parsley in a small bowl and baste the tops of all the rolls with the oil mixture.
Cook the rolls for ~ 40 minutes.
At ~ 20 minutes, re-baste the rolls with the oil mixture.
Remove the rolls and serve immediately with vegan butter.