Ingredients
- 225 ml milk
- 15 g fresh yeast* (or 5 g instant yeast)
- 2 tsp caster sugar
- 450 g strong white flour
- 2 tsp salt
- 30 g vegetable shortening or lard
- 1 egg, beaten
- 55 g salted butter, softened
- 4 cloves of garlic, crushed
- 2 tbsp chopped flat-leaf parsley
Preparation
Step 1
1 Scald the milk and set aside to cool to blood temperature. Skim.
2 Mix the yeast with the caster sugar and 2 tablespoons of the milk. (if using instant yeast, mix the instant yeast with all the milk and the sugar)
3 Sift the flour with the salt into a large bowl. Cut the vegetable shortening into small pieces and rub into the flour.
4 Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk (I add about 2 tbsp of milk) or flour as necessary.
5 Knead for 6 minutes by machine or 10 minutes by hand until satiny.
6 Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with oiled cling film and leave to rise until doubled in size.
Mix the garlic and parsley with the butter.
7 Heat the oven to 190°C. Lightly butter 16 muffin tins.
8 Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 X 30cm.
9 spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.
Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.
10 Bake in the centre of the oven for 20 minutes or until golden-brown. Serve warm.
11 To reheat, place the rolls on a baking sheet in an oven preheated to 180°C for 10 minutes.