Garlic Rolls

Wow this is the fastest that I have ever blogged about something that I've made. And I probably will never do it so quickly again! I signed up to take part in Taste & Create again this month, except the days went by a lot faster than last month when I wasn't working so I ended up making something from my partner, Bombay Foodie, on the last day! Yikes.

Anyway, I found these garlic rolls and what sounds better than bread + garlic?? You're supposed to grease the muffin tins and top the muffins with this garlic oil but I didn't have a garlic press and was scared minced garlic would burn so I opted out of that. Bombay Foodie added oregano as well which sounds awesome but I wanted to see what they would be like with just garlic powder. I love the pull apart style of these rolls! I used to love eating those Pillsbury flakey rolls, partly because it was fun to pull away at the layers. Freshly baked these are really addictive. The rolls have kind of hard/crusty edges but super soft insides. I love that these only need 30 minutes to rise and from start to finish can be ready in a little over an hour.

If this sounds good, you might also like:
Oatmeal Bread
Soft Pretzels
Caramelized Onion, Sage and Cheddar Muffins

Garlic Rolls
Adapted from Bombay Foodie & For the Love of Food

Makes 12 rolls.

2 2/3 cups all purpose flour (Ashley note: I used 373 g.)
2 1/4 tsp yeast
1/2 teaspoon salt
1 teaspoon garlic powder
scant 3/4 cup milk
2 tablespoons olive oil
2 teaspoons sugar

Preheat oven to 200F then turn off.

In a large mixer bowl, stir together the flour, garlic powder, salt, and yeast. Heat up milk until lukewarm. Stir in the sugar and 2 tablespoons of olive oil. Mix together with the flour mixture and knead in your mixer with a dough hook for 5 minutes on medium speed. Grease a bowl with 1 tablespoon of olive oil. Shape the dough into a ball, place in greased bowl and roll the dough around to cover all sides with oil. Cover with plastic wrap, and place in the warm oven to rise for 30 minutes.

Preheat oven to 400F.

Grease 12 muffin cups with oil. Roll the dough into small balls (for a total of 36 balls) and place them in sets of 3 into each form.

Bake for 18-20 minutes.