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  • 400 g (3 1/4 cups) all-purpose flour
  • 50 g (1/4 cup) sugar
  • 5 g (1 tsp) salt
  • 7g dry yeast
  • 250 ml (1 cup) lukewarm milk
  • 1 large egg
  • 55 g (1/4 cup) butter
  • 8 g (1 tbsp) minced garlic

Garlic butter:

  • 8 g (1 tbsp) minced garlic
  • 1 g (2 tsp) dried parsley
  • 55 g 1/3 cup salted butter, melted


    In a bowl mix flour, sugar, salt, and instant yeast.

    Pour in milk and add an egg.

    Knead the dough with a mixer for 5 minutes. Cover with a kitchen cloth and let sit for 20 minutes.

    Add softened butter and garlic and continue to knead until you obtain an elastic dough.

    Transfer the dough into a bowl greased with oil, cover, and let rise in a warm place for 1 hour or until doubled in size.

    Transfer the dough onto a working surface, shape it into a square and divide it into 25 pieces. Roll each piece into a ball, cover, and let rest for 15 minutes.

    Degas the dough ball a bit more by tucking in the edges and arranging them into a greased baking pan. Cover and let rise for 30 minutes more.

    Meanwhile, prepare garlic butter: In a bowl combine minced garlic, dried parsley, and melted butter, mix well.

    Brush the top of the risen rolls with garlic butter and bake in the preheated to 180C/350F for 15-17 minutes.

    When the rolls are still warm, brush some more garlic butter on top and enjoy!



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