Ingredients
- 12 large garlic cloves, peeled
- 1-1/2 cups milk + milk for glazing
- 4 cups all-purpose flour
- 1 teaspoon table salt
- 2-1/2 teaspoons active dry yeast
- 1-1/2 teaspoons dried, crushed Italian herb seasoning
- 2 tablespoons canola oil
- 1 large egg, lightly beaten
- Coarse sea salt
Preparation
Step 1
1) Place garlic cloves and milk in a 2-quart saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and cool slightly. Place in a blender jar and pulse to puree garlic. Set aside.
2) Place flour, salt, yeast and herbs in a large bowl. Whisk to combine.
3) Add milk, oil and egg to dry ingredients. Mix with hands or a wooden spoon to form a dough.
4) Turn onto a lightly floured work surface and knead until soft and smooth, about 3 minutes.
5) Place dough in a greased bowl. Cover, let rise in a warm place until double in volume, about 1 hour.
6) Coat a baking sheet with nonstick cooking spray. Set aside. Preheat oven to 425 degrees F.
7) Turn dough onto a work surface. Knead gently for a minute or two. Form into 8 rolls. Place on prepared baking. Lightly score top of rolls with a knife. Cover and let rise for 15 to 30 minutes. Brush rolls with reserved milk. Sprinkle with sea salt.
8) Bake until rolls are golden brown, about 15 to 20 minutes. Transfer to a wire rack. Cool. Yield: 8 rolls.