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BUTTERY GARLIC ROLLS

25 min cooking time

35 min preparation time

Makes 16 -20

Ingredients

Yeast Dough
1 x 10 g sachet instant yeast
250 g / 500 ml cake flour
250 ml lukewarm water
30 ml Clover Mooi River Salted Choice Butter
5 ml sugar
5 ml salt
± 125 g / 250 ml extra cake flour

Garlic Butter Sauce
100 g / 110 ml Clover Mooi River Salted Choice Butter, melted
10 -15 ml chopped or crushed garlic (2 – 3 cloves)
30 ml chopped fresh parsley
10 ml mixed dried or Italian herbs
Pinch ground ginger
Pinch cayenne pepper

Method

  1. Mix the yeast with the first measure of flour in a mixing bowl, add all the remaining ingredients except the extra flour and mix well.
  2. Add just enough of the extra flour gradually to form a dough which can be handled comfortably – take care not to make the dough to firm for it will be difficult to work with and the end results will be dry as well.
  3. Turn out the dough on a floured surface and knead by hand for about 5 minutes until smooth and elastic. Sprinkle the dough lightly with flour and shape into a neat ball. Place into a floured bowl, cover and rise until doubled, about 30 minutes. 
  4. Preheat the oven to 180°C
  5. Select and use a ring pan (28 cm x 5 cm deep or 25 cm Angel cake or chiffon cake tin)
    Place the ingredients for the garlic butter sauce into a bowl suitable to microwave and microwave on MEDIUM for 30 seconds – 1 minute or until melted.
  6. Knead the risen dough down and pinch off portions the size of a small apricot.  Shape
    neatly and dip each ball into the sauce. Arrange tightly together into the prepared tin and pour over any leftover garlic sauce.
  7. Place the tin onto a second baking tray (to prevent leaking if the ring pan has a loose bottom) and allow to rise in a very mildly warm spot until doubled. 
  8. Bake for 20 – 25 minutes or until golden and firm. 
  9. Cool in the tin for a few minutes before lifting out of the tin.  Tie string around the ring to turn over and remove the ring (this prevents the balls from falling apart). Turn upright and cool on a wire rack. Serve warm or cold.

Tip

The rolls may also be baked in a loaf tin or deep round pie dish of a suitable size.