Name: Garlic Rolls
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 envelopes (¼ ounce or 7 g each active dry yeast); 2 teaspoons granulated sugar; ½ cup 120 ml warm water; 2 cups 250 g all-purpose flour; ¼ cup 36 g vital wheat gluten flour; 1 tablespoon 8 g garlic powder; ½ teaspoon salt; ½ cup 120 ml water; ¼ cup 60 ml olive oil, plus extra for brushing; 1 recipe Easy Garlic Spread for Bread (from page 91)

In a small bowl, combine the yeast, sugar, and warm water.
Let stand for 10 minutes until foamy.
If it doesn’t foam, discard and start over with fresh yeast.
In a mixing bowl, combine the flour, wheat gluten, garlic powder, and salt.
Add the yeast mixture, water, and ¼ cup olive oil.
Knead the dough until smooth and elastic.
If the dough is too sticky, add extra flour; if too dry, add a little more water.
Shape into a ball.
Transfer to a plate and brush lightly with olive oil.
Cover loosely with plastic wrap and let rise for 1 hour.
Preheat the oven to 400°F (200°C, gas mark 6).
Grease a 9 × 13-inch glass baking dish.
Punch down the dough and roll it out on a floured surface into a rectangle about 9 × 12 inches (23 × 30.
5 cm).
Spread the Easy Garlic Spread on the dough, leaving a ½ inch (1.
3 cm) border on the long sides.
Roll the dough up from the long side and seal the edges by crimping.
Using a serrated knife, cut the dough into 12 equal pieces.
Place the rolls, cut side up, into the prepared baking dish.
Bake for 15 to 20 minutes, or until golden brown.
Let rest for 5 minutes to soak up the juices before serving.

Garlic Rolls

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